Prep time
Cook time
Total time
 
Author:
Serves: 30 cookies
Ingredients
  • 1 cup salted butter- cold or room temp
  • 1 cup granulated sugar
  • 2 eggs, cold
  • ½ tsp vanilla extract
  • 1 tsp cinnamon
  • ⅛ tsp ground cloves
  • ½ tsp cardamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 2½ cups all-purpose flour
  • 1 tsp cream of tartar
  • Coating:
  • 1 tsp cinnamon
  • ¼ cup granulated sugar
Instructions
  1. Browned Butter:
  2. In a medium sized heavy saucepan melt the butter over medium-low heat. Allow the butter to cook until it turns an amber colour with little flecks of brown in it. This will bubble and spurt so keep hands clear but keep a very close eye on it and stir occasionally. It will take 10-20 minutes for this to occur.
  3. Pour butter into a glass bowl and place in freezer for about 15 minutes until starting to solidify.
  4. Cookies:
  5. Preheat oven to 350℉.
  6. Cream the browned butter and sugar until light and fluffy- about 2-3 minutes. Scrape down the bowl often to ensure the butter is all incorporated.
  7. Add the eggs one at a time, beating well after each. Mix in the vanilla.
  8. In a separate bowl whisk together all of the spices, salt, flour and cream of tartar.
  9. Add slowly to the butter mixture. Mix until all of the flour is incorporated.
  10. In a small bowl mix together the coating mixture of cinnamon and granulated sugar.
  11. Using a small ice-cream scoop or 2 tablespoons scoop cookie dough into balls and roll in sugar mixture.
  12. Place balls on parchment lined baking sheets at least 1 inch apart.
  13. Flatten the balls with the palm of your hand or the bottom of a small glass.
  14. Bake for 12-14 minutes or until the cookies are just starting to brown around the edges.
  15. Transfer to a cooling rack and let cool completely before storing
  16. Makes 30 cookies.
Recipe by Chateau Elma at https://www.chateauelma.com/winter-spice-snickerdoodles