We’ll send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.
How to Make It
Overall Time: 1 hr
Prep Time: 40 min
Cook Time: 20 min
Serves: Makes 16 cookies
½ cup butter, at room temperature
1 ¼ cup plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp cream of tartar
¾ tsp kosher salt, divided
1 cup granulated sugar, divided
¼ cup light brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 tbsp ground cinnamon
Melt butter in a small frying pan over medium heat. Cook, stirring occasionally, until butter is a deep golden-brown, about 5 to 8 minutes. Then, transfer to a large bowl and chill in refrigerator until almost solid, approximately 30 minutes.
Arrange rack in center of oven. Preheat oven to 375˚F degrees. Line two baking sheets with parchment paper.
Whisk flour with baking soda, cream of tartar, and ½ tsp salt in a medium bowl. Set aside.
Add ½ cup granulated sugar and brown sugar to bowl with butter. Using a hand mixer, beat until fluffy and light in color, about 5 minutes. Add the egg and vanilla. Then, beat until combined. Add the dry ingredients and mix until well-combined. Scrape the bottom and sides of the bowl and mix again.
Combine remaining ½ cup granulated sugar, ¼ tsp salt, and cinnamon in a small bowl.
Roll dough into balls roughly two tablespoons in size. The dough will be quite soft. Gently roll each ball into sugar-mixture and arrange 2-in apart on prepared baking sheets.
Bake one sheet at a time, rotating halfway through, until the cookies are puffed, golden-brown, and the tops are cracked, about 10 minutes.
Cool cookies on baking sheet for 2 minutes. Transfer to rack and cool for another 5 minutes before tossing each cookie in the sugar-mixture again. Return to rack and let cool completely.
Tell Us Your Thoughts