Brown Butter and Bourbon Snickerdoodles
Ingredients
The dough
-
16
tablespoons
unsalted butter
-
2.5
cups
all-purpose flour
-
2
teaspoons
cream of tartar
-
1
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
1.25
cups
granulated sugar, divided
-
0.5
cup
brown sugar
-
2
large
eggs, beaten
-
2
tablespoons
bourbon (optional)
-
1
teaspoon
vanilla extract
The coating
-
1
tablespoon
cinnamon
-
¼
cup
granulated sugar
Instructions
- Melt the butter in a saucepan over medium heat until it foams and darkens slightly, then transfer to a bowl to cool for 20 minutes.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and 1 cup of granulated sugar with brown sugar.
- Add the cooled brown butter, beaten eggs, vanilla, and bourbon to the dry ingredients and mix until combined.
- In a separate bowl, mix the remaining sugar with cinnamon.
- Scoop the dough into 2-tablespoon portions, roll in the cinnamon-sugar mixture, and place on the prepared baking sheet.
- Bake for 8 to 11 minutes until puffed and slightly undercooked, then let cool on the baking sheet before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
18-20 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
30mg
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