Brown Butter Snickerdoodles (Print Version)

# Ingredients:

01 - 1/2 cup plus 1 tablespoon (125g) salted butter.
02 - 1/2 cup (110g) packed light brown sugar.
03 - 1/3 cup (65g) granulated sugar.
04 - 1 large egg, room temperature.
05 - 1 teaspoon (5ml) pure vanilla extract.
06 - 1/2 teaspoon lemon juice.
07 - 1 1/4 cups (180g) all-purpose flour.
08 - 1/2 teaspoon baking powder.
09 - 1/4 teaspoon baking soda.
10 - 1/4 teaspoon salt.
11 - 1/8 teaspoon ground nutmeg.
12 - 3 tablespoons (42g) granulated sugar for coating.
13 - 1 1/4 teaspoons ground cinnamon for coating.

# Instructions:

01 - Brown the butter following standard browning technique, then let cool.
02 - Combine flour, baking powder, baking soda, salt and nutmeg in medium bowl and whisk until blended.
03 - Mix sugars, vanilla and lemon juice with cooled brown butter until combined. Add egg and mix until creamy and thickened.
04 - Add flour mixture to butter mixture and fold until incorporated. Refrigerate 20 minutes.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - Scoop dough (1.2-1.5 oz for large or 1 oz for small cookies), roll into balls.
07 - Roll balls in cinnamon sugar mixture twice, pressing to coat well.
08 - Bake 9-11 minutes until lightly golden with soft centers. Cool 1 minute on pan then transfer to wire rack.

# Notes:

01 - Makes 12 large or 16 smaller cookies.
02 - Double roll in cinnamon sugar for best coating.
03 - Can use unsalted butter.

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