I. Am. Exhausted. I keep going out at night, having too much fun, and not getting enough sleep. ‘Tis the season, I suppose, but I feel like I am just clawing my way slowly to the weekend, when I can sleep in past 6 AM and not get out of my pajamas. It’s going to be glorious. Glorious, I tell you! Until then, though, I just need to suck it up, because it’s not as if anyone’s forcing me to do anything. I just don’t want to miss out on anything! January is so boring and dismal – the holidays are over, the parties are long gone, and everyone has to get back into the swing of things – so I want to enjoy December and everything that comes with it. This weekend, I am going to roast a leg of venison, do some more baking (as always), try and see Zero Dark Thirty (perks of living in NYC: movies open earlier here than in the rest of the country), and finally give Kramer the presents I bought for him over a month ago. I am an over-planner and I can’t believe I actually waited this long to give them to him. Granted, I gave him one little present early, but he finished his first semester of grad school and he deserved it!
These Brown Butter Snickerdoodles come from my favorite baking team, the dudes at Baked in Brooklyn. They are located in Red Hook and were right in Sandy’s path, so I recommend buying a book to support them and their incredible baked goods. I am not compensated to talk about this book, I just adore it. I reference it often and bake straight from its pages at least once a month. They just get me. These cookies have a subtle nutty aroma that pairs wonderfully with the cinnamon-sugar cookie that you all know and love. It’s the little things, like taking an extra 10 minutes to turn ordinary butter into a lovely amber treat that makes these extra special. They mail well, ship well, and make great office gifts for the holidays! I packaged them up for Kramer’s office (along with the biscotti I posted the other day) and I hope that they were as enjoyed there as they were in my own home, where Kramer and I ate more than just a few. Make these for your friends and family (or your favorite local shops; you see these people every day and it’s good to remind them that you appreciate their service) and have a Happy Holiday!
- 8 ounces (2 sticks) unsalted butter, cut into ½-inch cubes
- 2¾ cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 tablespoon plus 2 teaspoons cinnamon, divided
- ½ teaspoon kosher salt
- 1 cup plus 3 tablespoons granulated sugar, divided
- ½ cup firmly packed brown sugar
- 2 large eggs, room temperature
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- In a medium sized skillet (it’s best to use something with more surface area so the butter browns faster), melt your butter over medium heat, stirring occasionally, until the foam disperses, the butter is an amber/brown color, and it has a nutty aroma (8-10 minutes). Remove from the heat and allow to cool slightly, then pour into the bowl of your mixer and beat on medium-low speed to release the heat and bring it to room temperature (5-7 minutes).
- In a large bowl, whisk together your flour, cream of tartar, baking soda, 1 tablespoon of cinnamon, and salt. Set aside.
- When the butter has cooled enough, add in the sugars and beat until the mixture looks like wet sand, about 2 minutes. In a small bowl, beat together the eggs, milk, and vanilla, then pour it into the sugar mixture and beat until just combined, scraping down the sides of the bowl as needed. Add in the flour mixture and beat until just moistened. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or as long as 24 hours.
- Preheat your oven to 400 degrees F. Combine the 3 tablespoons of granulated sugar and 2 teaspoons of cinnamon. Scoop about 2-tablespoon sized balls of dough and roll in the cinnamon mixture (I made tiny cookies so I could give them out as gifts, so I did about 2-teaspoon sized balls and adjusted the baking time accordingly). Bake on parchment lined cookie sheets for 10-12 minutes or so, rotating the pans halfway through cooking time, until the cookies are set and lightly golden around the edges. Allow to cool before removing from the pans and storing. These will keep well in an airtight container at room temperature for up to 1 week.