Browned Butter Cardamom Snickerdoodles for the Dessert Plate

Browned Butter Cardamom Snickerdoodles for the Dessert Plate is filed under Cookies and built around Unsalted butter measure before browning!, Granulated Sugar, and Egg. Plan on 27 cookies.

Count on 25 minutes of prep, 9 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ½ cup Unsalted butter measure before browning!
• ¾ cup Granulated Sugar
• 1 Egg
• ½ teaspoon Vanilla extract
• ½ teaspoon Cream of tartar
• ½ teaspoon Baking soda
• ½ teaspoon Ground cardamom
• ¼ teaspoon Kosher Salt
• 1 ⅓ cup All Purpose Flour
• ¼ teaspoon Ground Cardamom for coating
• 3 tablespoons Granulated Sugar for coating

How the cooking goes

Brown the Butter

1. In a small saucepot, heat the butter over a moderate flame until it begins to brown. Stir the cooking butter occasionally to help it brown evenly. The butter is done when it smells nutty (like toasted hazelnuts) and is a light deep gold. Pour it out into a bowl to stop the cooking. Refrigerate until it has solidified but is still softened. You can make this ahead and refrigerate until completely hardened, but it will need to be softened like regular butter before mixing the cookie dough.

Mix the Dough

1. In a medium bowl whisk together cream of tartar, baking soda, cardamom, salt and all-purpose flour. Keep it to one side.
2. In the bowl of a electric mixer fitted with the paddle attachment or in a bowl with a hand mixer, cream softened browned butter and granulated sugar until the mix looks even. It should look like a paste.
3. Whip in the egg and vanilla extract.
4. Reduce mixer speed to low then add the dry ingredients in several additions, waiting to add more until the previous addition has almost been incorporated.
5. Scoop into balls about 1 inch across. Refrigerate 30 minutes to overnight for tall, chewy cookies.

Bake Cookies

1. Warm the oven to 325°F convection or 350°F regular. Line two sheet pans with baking paper.
2. In a small bowl, whisk together ground cardamom and granulated sugar for coating.
3. Working in batches, roll several chilled dough balls in the sugar mixture and place about 2 inches apart on sheet pans. Repeat with all the cookies.
4. Oven-bake in preheated oven for about 9 minutes. They will puff and crack on top. The cookies will fall as they cool.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Chocolate Chip Shortbread Cookies Baked Until the Edges Set and Pumpkin Pie Cookies Baked Until the Edges Set.