brown butter white chocolate snickerdoodles_________________________Poofy and downright addictive, brown butter makes these cookies extra special for your holiday box.
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 tsp cream of tartar
- 2 1/4 cup all purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups white chocolate chips
- 1/3 cup cinnamon sugar
Instructions
- Melt 1 stick (1/2 cup) butter in a small saucepan over medium heat. Cook, shaking the pan occasionally, until the butter froths and darkens to a rich golden color, about 5 minutes. Pour into a tempered jar and freeze for 20-25 minutes until some of the butter solidifies. A bit of liquid is okay.
- Preheat the oven to 350 degrees and line a large baking sheet with parchment.
- In a large bowl, cream the brown butter and remaining stick of butter with the sugar and brown sugar until smooth, about 2-3 minutes. Beat in the egg, then the egg yolk, until each are fully incorporated. Beat in the vanilla and cream of tartar.
- In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt. In two turns, whip into the wet ingredients until just combined, but no longer. Fold in the white chocolate chips.
- Roll the dough into 1 1/2 inch balls and toss in cinnamon sugar (for this, I tossed together 1/3 cup of sugar with 1 tsp cinnamon). Set onto the prepared baking sheet. Repeat with remaining cookie dough, leaving 2-3 inches of space between each cookie. Bake for 7 minutes, then remove the pan and tap a few times on the countertop to flatten the tops. If desired, sprinkle each cookie with a few more white chocolate chips. Bake an additional 2-3 minutes until the edges are set but the center is still doughy. Cool on the baking sheet.
Notes
*Cream of tartar: If you don't have cream of tartar, you can substitute equal parts white vinegar or lemon juice. Keep in mind this does add liquid to the recipe and you may need to adjust the amount of flour slightly to compensate.