Browned Butter Snickerdoodles
Ingredients
Snickerdoodles
Cinnamon sugar
Instructions
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For the snickerdoodles, preheat oven to 180°C/350°F and prepare 2 baking sheets with baking paper.
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In a large frying pan over medium heat, melt the butter. Using a rubber spatula, continuously stir until the butter turns amber in colour and the milk deposits that separate from the butter go to the bottom of the pan and turn brown. When this happens, take off the heat immediately and cool 15 minutes.
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Sift together the flour, cornflour, bicarbonate soda, baking powder, salt and cream of tartar in a bowl. Set aside.
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In a large bowl, mix the browned butter and sugar. Add in the vanilla and eggs, stir until combined, then fold in the dry ingredients.
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To make the cinnamon sugar, mix the caster sugar and cinnamon.
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Using a large cookie dough scoop, scoop dough into balls, roll in the cinnamon sugar and place on the lined baking sheets. Gently press to flatten slightly and bake for 12-14 minutes. Cookies are done when the edges are slightly golden brown. Cool and serve.
Note
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