- 2/ 3 cup butter
- 3/ 4 cup white sugar
- 1 egg
- 1 1/ 2 teaspoons vanilla extract
- 1 1/ 2 cups flour
- 2 teaspoons cream of tartar
- 3/ 4 teaspoon baking soda
- 1/ 4 teaspoon salt
- 3 tablespoons milk
- 4 tabelspoons sugar, for coating
- 1 teaspoon cinnamon, for coating
To make the browned butter, melt the butter in a sauce pan at medium heat. Once it’s all melted, continue to cook it while whisking constantly. The butter will begin to foam. Once the liquid underneath the foam is a light caramel color, it is done. Pour the brown butter (including any grainy solids on the bottom of the pan) into a bowl and set it on the counter to cool down a bit before placing it in the refrigerator to re-solidify.
To make the cookies, let the brown butter come back to room temperature, and cream it with the sugar until lighter in color and fluffy. Stir in the egg, vanilla, and milk. Add in the flour, baking soda, salt, and cream of tartar (or cornstarch) and stir to combine.
Shape the dough into 16 balls, using exactly 2 tablespoons of dough for each. Slightly flatten each ball into thick discs, and place them on a plate covered with plastic wrap. Refrigerate for 2 hours.
Once the cookies are chilled, preheat your oven to 350F and grease a baking sheet. Combine the sugar and cinnamon in a small bowl to make the coating, and cover each disc of dough in the mixture.
Place cookies about 3 in apart on the sheet, and bake them for 8 min. Cool on a wire rack and enjoy!