Snickerdoodle's are synonymous with the holiday season in our house.  I've kicked it up a notch with brown butter and a brown sugar coating to make your holidays just a little warmer.  

Brown Butter Snickerdoodle's

Yield: 20 large cookies

Ingredients

7.5 wt oz Brown butter

0.5 wt oz Milk (whole or low fat)

2/3 cup White sugar

2/3 cup Dark brown sugar

2.5 tsp Vanilla extract

2 eggs (room temp)

2.5 cups AP flour

2 tsp Cream of tartar

2 tsp Baking soda

1/2 tsp Salt

2 tsp Cinnamon

Coating (Make new or use the extra filling from my cinnamon roll recipe)

1/4 cup white sugar

1/4 cup brown sugar

1 Tbls Cinnamon 

Instructions:

1. Prepare Brown Butter:

   • In a saucepan, melt butter over medium heat until it turns a golden brown color and has a nutty aroma. Be careful not to burn it. Once browned, remove from heat and let it cool.

2. Preheat Oven:

   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

3. Combine Wet Ingredients:

   • In a large mixing bowl, combine brown butter, milk, white sugar, dark brown sugar, and vanilla extract. Mix until well combined.

4. Add Eggs:

   • Add eggs one at a time, beating well after each addition. Ensure the eggs are at room temperature to promote even mixing.

5. Combine Dry Ingredients:

   • In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, salt, and cinnamon.

6. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. Chill Dough:

   • Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to handle and enhancing the flavor.

8. Prep Coating:

   • In a shallow bowl, mix together the white sugar, brown sugar, and cinnamon for the coating.

9. Shape Dough Balls:

   • Take a portion of the chilled dough and roll it into balls, about 2 inches in diameter.

10. Coat Dough Balls:

    • Roll each dough ball in the prepared sugar coating, ensuring an even and generous coating.

11. Place on Baking Sheet:

    • Arrange the coated dough balls on the prepared baking sheets, leaving space between them for spreading.

12. Bake:

    • Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should still be soft.

13. Cool:

    • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

14. Enjoy:

    • Once cooled, indulge in your delicious homemade Brown Butter Snickerdoodles!