Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 large egg, room temperature
- 2 teaspoons non-alcoholic vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking it. Stir constantly as it foams. Watch for little brown bits to form at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately. Pour it into a large bowl and let it cool for about 20 minutes.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Add the 1/2 cup granulated sugar and 1/2 cup brown sugar to the cooled brown butter. Whisk until smooth. Mix in the maple syrup, egg, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir with a spoon or spatula until a soft dough forms. Do not overmix.
- In a small bowl, mix the 1/4 cup sugar and 1 tablespoon cinnamon for the coating.
- Scoop about 2 tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture until it is fully coated.
- Place the balls on the prepared baking sheets about 2 inches apart. They will spread slightly while baking.
- Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft and puffed. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
- Cook Time: 45 minutes