Brown Butter Snickerdoodles

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

3. 3

   In a large bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy.

   Tip: Make sure to use room temperature butter for the best results.

4. 4

   Beat in the granulated sugar and vanilla extract until well combined.

5. 5

   Beat in the egg until fully incorporated.

   Tip: Make sure the egg is at room temperature for the best results.

6. 6

   Gradually mix in the dry ingredients until a dough forms.

7. 7

   In a small bowl, mix together the peanuts or oats and confectioners' sugar.

8. 8

   Roll the dough into balls, about 2 cm in diameter. Then, roll each ball in the peanut-oat mixture to coat.

   Tip: Make sure to press the mixture onto the dough balls to adhere.

9. 9

   Place the balls onto the prepared baking sheets, leaving about 5 cm of space between each cookie.

10. 10

    Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.

11. 11

    Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.