Bourbon brown butter snickerdoodles are chewy brown sugar cookies scented with bourbon and rolled in cinnamon sugar!

• Author: Kate Wood, cookie base adapted from Smitten Kitchen
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 24
• Category: Dessert

Ingredients

• 1 cup unsalted butter, chopped
• 1–1/4 cup brown sugar
• 3/4 cup sugar, divided
• 1 egg plus 1 egg yolk
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 2–1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 2½ teaspoon cinnamon, divided
• ¼ teaspoon salt

1. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl and place in the fridge to cool for 20 minutes.
2. Once about room temperature, stir in the brown sugar and ½ cup sugar. Add in the egg, yolk, bourbon, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, ½ teaspoon cinnamon, and salt and stir on low just until combined. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough and roll in hands quickly to smooth. The dough is dry. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
   When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.