Brown Butter Snickerdoodles (Without Cream of Tartar)

Start by browning the butter. You'll need 170g of brown butter, so start with about 204g.

To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Pour the brown butter into a glass measuring cup and place in the fridge to chill for 15 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Weigh out the cooled melted brown butter into a medium size mixing bowl.

Whisk in the sugar until fully combined.

Mix in the egg & vanilla.

Add in the dry ingredients, and gently fold with a rubber spatula until just combined.

Cover the bowl and place in the fridge for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Make the cinnamon sugar coating, by combining both ingredients in a small bowl.

Take the cookie dough out, and use a 3 tablespoon cookie scoop to portion out the dough onto the prepared baking sheet.

Roll each cookie dough ball in the cinnamon sugar and place back on the baking sheet.

Freeze the cookie dough for 15 minutes.

Line another baking sheet with parchment paper and place the frozen cookie dough balls about three inches apart.

Bake the cookies for about 12-14 minutes.

Remove from the oven and immediately use a large cookie cutter or cup to scoot the edges in and make them perfectly round.

Allow the cookies to cool completely on the baking sheet.