RECIPE FOR SNICKERDOODLES WITH BUTTER RECIPES

Steps:

• Heat oven to 400°F.
• Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
• Stir together 3 tablespoons sugar and cinnamon in another bowl.
• Shape dough into 1 1/2-inch balls; roll in sugar mixture. Place, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned.

Steps:

• Line 2 large rimmed baking sheets with parchment paper; set aside until ready to use. Melt butter in a small saucepan over medium. Cook, whisking often, until butter begins to brown and smells nutty, about 5 minutes. Carefully pour browned butter into the bowl of a stand mixer, and chill in refrigerator until set, but not firm, 45 minutes to 1 hour. (The texture of the chilled brown butter should be like softened butter.)
• Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Add light brown sugar and 1 cup of the granulated sugar to softened browned butter in bowl; beat with a paddle attachment on medium speed until smooth and creamy, about 1 minute. Add eggs and vanilla, and continue beating until well combined, about 1 minute. Add flour mixture, and continue beating until just combined, about 1 minute. Cover and chill until firm, at least 45 minutes or up to 24 hours.
• Preheat oven to 375°F with oven racks positioned in upper and lower thirds of oven. Stir together cinnamon and remaining ¼ cup granulated sugar in a small bowl. Using a ¾-ounce scoop or a kitchen spoon, scoop dough into 36 portions (about 1 ½ tablespoons each), and gently roll each dough portion into a ball using your hands. Roll dough balls in cinnamon-sugar mixture, and place on prepared baking sheets at least 3 inches apart. Discard any remaining cinnamon-sugar mixture. (Make Ahead: Dough balls can be kept frozen in an airtight container for up to 1 month after being rolled in cinnamon-sugar mixture.)
• Bake cookies in preheated oven until golden brown and edges are set, 11 to 13 minutes, rotating baking sheets halfway through bake time (increase bake time by about 2 minutes if baking cookies from frozen). You can also bake cookies in batches and keep prepared dough balls in the refrigerator while each batch bakes. Allow cookies to cool on baking sheets 10 minutes before transferring to a wire rack to cool completely, about 30 minutes.