Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar (plus 1/4 cup for rolling)
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
Instructions
- Step 1: Brown the Butter: Place the unsalted butter in a medium saucepan over medium heat. Melt the butter, stirring constantly. Continue cooking until the butter begins to foam and brown bits start to form at the bottom of the pan. Once it smells nutty and looks amber in color, immediately remove it from the heat and pour it into a heat-proof bowl. Let it cool for about 10–15 minutes until it is no longer hot to the touch but still liquid.
- Step 2: Mix the Wet Ingredients: In a large mixing bowl, combine the cooled brown butter, 1 cup of granulated sugar, and the brown sugar. Whisk or beat with a hand mixer until smooth. Add the maple syrup, egg, and vanilla extract. Beat the mixture for another minute until it becomes light and well-incorporated.
- Step 3: Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir with a wooden spoon until a soft dough forms. Do not overmix, as this can lead to tough cookies.
- Step 4: Prepare the Coating and Roll: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small bowl, mix the remaining 1/4 cup of granulated sugar with the ground cinnamon. Scoop about 2 tablespoons of dough at a time and roll them into smooth balls. Roll each ball generously in the cinnamon-sugar mixture until fully coated.
- Step 5: Bake and Cool: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes. The cookies should look slightly puffed and set at the edges but still appear a little soft in the center. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes