Ingredients
Units
Scale
- Dough
- 1 cup unsalted butter
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp of salt
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- For Rolling
- 1/4 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350F.
- In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook. Let the butter cool for 5-10 minutes before proceeding.
- In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
- Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous.
- Combine the 1/4 cup sugar and 2 tsp cinnamon in a very small bowl. Mix together completely.
- Roll the dough into 1/8 cup-sized balls and then roll in the cinnamon-sugar mixture. Bake for 10-12 minutes on a parchment lined baking sheet. Cookies will not spread very much, and will not look done when you take them out of the oven. Do not over bake!