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recipe by The Kitchen Paper https://thekitchenpaper.com/
The hardest part of this recipe is waiting for the butter to cool down enough to make the dough. Once the butter is browned, pour it into a new container so it doesn’t keep cooking in the pan. Give it 5-10 minutes to cool down, because the next step is to mix it with the sugars, and then the eggs. You’ll probably look at these after 10 minutes of baking and think “these are nowhere near done!” Well, you are wrong. They’re done. Take them out. They’ll firm up in a few minutes and leave you with a soft, buttery, cinnamon-sugar cookie that you will fall in love with.Inspired by: http://thekitchenpaper.com/brown-butter-snickerdoodles/
recipe updated 8 Oct 2019