Chai Brown Butter Snickerdoodles
Chewy, thick snickerdoodles made with browned butter and warm chai spice.
Ingredients
| 2 sticks | unsalted butter | |
| 1 1/3 cups | 320 ml | granulated sugar |
| 2 | large eggs, room temperature | |
| 2 3/4 cups | 660 ml | all-purpose flour |
| 2 teaspoons | 10 ml | cream of tartar |
| 1 teaspoon | 5 ml | baking soda |
| 1/2 teaspoon | 2.5 ml | salt |
| 1 1/2 teaspoons | 7.5 ml | pure vanilla extract |
| 1 teaspoon | 5 ml | chai spice |
| 2/3 cup | 160 ml | granulated white sugar (for rolling) |
| 1 3/4 teaspoons | 8.8 ml | ground cinnamon (for rolling) |
| 1/2 teaspoon | 2.5 ml | chai spice (for rolling) |
Instructions
For the Browned Butter:
- Melt butter over medium low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout.
- Turn off heat and allow it to cool completely.
For the Cookie Dough:
- Preheat oven to 350 degrees. Next add cooled butter, sugar, eggs and vanilla to a medium sized bowl and whisk ingredients together.
- Next whisk flour, cream of tartar, baking soda, salt and chai spice into the wet mixture until smooth. Place the final dough in the refrigerator to cool for about 30 minutes until firm but still easily workable.
- Whisk together cinnamon, chai spice and sugar in a small bowl. Roll dough into small balls then dip them in the sugar mixture and place on a baking sheet, each an inch apart.
- Bake for 10-12 minutes until baked through but still chewy and serve. I love them warm!
Notes: It is crucial that you carefully watch your butter as you brown it so it does not burn. Also make sure that you chill your cookie dough to ensure the wonderful chewy thick texture.