Brown Butter Snickerdoodle Cookies
Directions
- 1In a pan, brown half a cup plus one tablespoon of salted butter and set aside to cool.
- 2In a bowl, mix 1 1/4 cups of flour, half a teaspoon of baking powder, a quarter teaspoon of baking soda, a quarter teaspoon of salt, and one eighth teaspoon of ground nutmeg.
- 3Add half a cup of packed light brown sugar, one third of a cup of granulated sugar, half a teaspoon of lemon juice, and one teaspoon of pure vanilla extract to the cooled browned butter; mix.
- 4Add one large egg and mix.
- 5Add the dry ingredients to the wet ingredients and mix with a spatula until well combined.
- 6Refrigerate for about 20 minutes.
- 7Mix sugar and cinnamon.
- 8Scoop the cookie dough and roll it into balls.
- 9Roll the cookie dough balls in the cinnamon sugar mixture.
- 10Place the cookies on a baking sheet lined with parchment paper.
- 11Bake at 350°F for 11-15 minutes, depending on size.
- 12Sprinkle extra cinnamon sugar on top after baking.
Ingredients
- 0.5 cup salted butter
- 1 tablespoon salted butter
- 0.5 cup packed light brown sugar
- 0.33 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon lemon juice
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.125 teaspoon ground nutmeg
- 0.25 cup sugar
- 2 teaspoons cinnamon
Equipment
frying panspatulabowlmeasuring spoonscookie scoopbaking sheetparchment paperoven