1 cup unsalted butter
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs
2 1/2 cups unbleached flour
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
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1/4 cup granulated sugar
2 tsp ground cinnamon
Preheat the oven to 350°.
Heat the butter in a 2-quart saucepan. Stir occasionally, and bring the butter to a simmer. It will boil and sizzle. Keep an eye on it as it heats up, continuing to stir occasionally. As the sizzling dies down, the butter solids will start to turn color. When the butter is properly browned, the butter solids should be a dark golden brown, but not burned.
When the butter is browned, stop the cooking by placing the bottom of the pan in a larger pan of cold water. Stir until cooking has stopped.
Add sugars to the butter and stir well. Add the eggs, one at a time, stirring well after each. Mix in the salt and vanilla extract.
Stir the flour, baking powder, and cinnamon together. Add these to the wet mixture and stir until combined.
Combine the remaining granulated sugar and cinnamon together to use as a topping.
Roll the dough into balls, flatten them slightly, and dip the tops in the cinnamon sugar mixture. Place on a baking tray lined with parchment paper.
Do not over-bake these cookies! They will not look done when they should come out of the oven. They do not spread much.
Makes 45 cookies at 22 grams each.
In large oven: 7.5 – 8 minutes is plenty.
In toaster oven: 9 minutes for room temperature dough; 10 minutes for refrigerated dough.
2019
Recipe by Mary at The Kitchen Paper.