Browned Butter Snickerdoodles
Recipe type: cookies
Closely adapted from Grandbaby Cakes
  • 1 cup unsalted butter
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2¾ cups AP flour
  • 2 t cream of tartar
  • 1 t baking soda
  • ½ t salt
  • 1 t vanilla
  • 1 t Vietnamese cinnamon (cassia)
  • ⅛ t ground cardamom
  • ⅛ t ground ginger
  • pinch of cloves
  • pinch of allspice
  • ⅛ t fresh ground black pepper
  • For rolling the dough:
  • ¾ cup granulated sugar
  • 2 t Vietnamese cinnamon (cassia)
  1. In a medium skillet, preferably stainless steel so you can clearly see the butter, melt butter at medium heat. Whisk constantly, scraping the bottom of the pan, until butter turns reddish-golden brown. Remove from heat and let cool.
  2. In a large bowl, whisk together cooled butter, sugar, eggs and vanilla.
  3. Whisk together flour, cream of tartar, baking soda, salt and spices.
  4. Mix the dry mixture into the butter mixture.
  5. Cover bowl and chill for at least 1 hour, preferably overnight.
  6. When you are ready to bake the cookies, preheat oven to 375 degrees F.
  7. Whisk together the granulated sugar and cinnamon.
  8. Scoop out 1½-2 tablespoons of dough. Roll it into a ball and then roll the ball into the sugar cinnamon mixture. Place the ball of dough onto a cookie sheet lined with silicone or parchment paper. Repeat with all of the dough, placing 6 cookies to a sheet.
  9. Bake for 8-10 minutes, until the cookies are set and crackly.
Recipe by The Spiced Life at