Kylie in the Sky: brown butter snickerdoodles.

i am not willing to tell you all how many times i made these snickerdoodles in the last two weeks because the answer is embarrassing. but you know what? they're amazing. every time i make them i wonder how on earth no one has proposed to me yet. except for i just remembered that the first time i made these, my friend dylan actually did propose. but he also proposed to my friend kelli in a very public setting and then proceeded to open a wedding registry with her at macy's all on a date dare. so like....yeah.

i digress.

adapted from this recipe

ingredients

2 1/2 cups flour

1 tsp. baking soda

2 tsp. cream of tartar (or baking powder)

1/2 tsp. cinnamon

1/2 tsp sea salt

1 cup margarine or butter

1 1/4 cup brown sugar

1/2 cup sugar

1 egg

1 egg yolk

1 Tbs. vanilla

for rolling the cookies:

1/2 cup sugar

2 tsp. cinnamon

1. mix together dry ingredients: flour, baking soda, cream of tartar, cinnamon, sea salt. set aside.

side note: sea salt makes all the difference. really. 10x better than normal salt, you peasants.

2. brown the butter! guys, i had never done this before, and it legit doesn't seem to me like "browning the butter" should do anything significant, but like.....whoa. WHOA. why did i not know that this was a Thing?! Thing with a capital T?! watch out world, because i might just start browning the butter in every recipe i ever make.

anyways. slice the butter and let it simmer until it is nice and brown and nutty. but not longer, cause burned butter is gross.

3. once the butter is browned, beat it together with the sugars, eggs, and vanilla. it should end up this nice caramel-y color:

4. then beat the dry ingredients gradually into the wet mixture until it is beautiful and wonderful and perfect. warning: this might be the best snickerdoodle dough that has ever existed:

5. IMPORTANT: wrap the dough in waxed paper and refrigerate it for an hour. i once read a really long article about the chemistry that goes into refrigerating cookie dough. and yes, i know exactly how nerdy that sounded. but the point is, you should really refrigerate your cookie dough.

6. after your dough is refrigerated, roll it into 1 or 2 inch balls and roll in the cinnamon sugar mixture before placing on a greased pan.

7. cook for about 7 minutes at 350°. take them out of the oven when they just barely start to look brown and they are still nice and puffy on top. then let them sit on the pan for a couple minutes before removing them to a cooling rack.