Some New Year’s resolutions are about improving upon things we do already, while others are about trying something altogether new. Sure, we want to get back on top of flossing, but we also want to bungee jump off a cliff, and somehow it makes sense to put these two things on the same list. I, personally, aim to finally pet a llama this year, but this being a cooking blog and all, let’s save that story for another day.
And while my cooking goals for 2015 don’t involve large and furry animals, they still run a pretty wide spectrum. I plan to use my new fancy schmancy immersion blender to make all the creamy and velvety smooth soups I’ve dreamed of for years, and I’d like to start making some fancier cakes for special occasions. I’ll compete in at least one cooking competition so I don’t completely lose my mass cooking mojo while in grad school, and maybe even write a blog post during the semester. Throw in the requisite attempt at healthy cooking, and my 2015 resolutions are complete.
And some cookies were actually made before the new year, so none of the above applies.
Brown Butter Snickerdoodles
Adapted from Baked Elements
Makes about 20-30 cookies
2 1/4 sticks unsalted butter
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon and 2 teaspoons cinnamon, separated
1/2 teaspoon salt
1 tablespoon milk
3/4 cup and 3 tablespoons sugar, separated
2/3 cup light brown sugar
Melt the butter in a skillet over medium heat, swirling it occasionally. Do this until the butter turns nut brown, which will take 7 to 10 minutes. Pour the butter in a stand mixer and beat on medium-low speed for 6 or so minutes to cool the butter.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon, and salt.
In a separate bowl, lightly whisk together the eggs and milk.
Add the 3/4 cup of sugar and the brown sugar to the butter and beat on medium speed for 2 minutes. Turn the speed to low, scrape down the bowl, and add the egg mixture. Once the egg is incorporated, add the flour mixture in three batches, and mix just until the mixture comes together. Cover the dough with plastic wrap and refrigerate for at least 5 hours, and up to a day.
Once ready to bake, preheat oven to 400 degrees and line two baking sheets with parchment paper.
Combine the remaining sugar and cinnamon in a bowl. Use your hands to roll the dough into ping pong ball sized balls, roll in the sugar and cinnamon, and place on the baking sheet about 1 1/2 inches apart from each other. Bake for 8 to 10 minutes, rotating half way through the bake time. The cookies are ready when they have cracked and the breaks look like they have set.
Cool the cookies. They will keep for a few days in an airtight container.