Brown Butter Snickerdoodles

Directions

1. 1
   Place butter in a medium saucepan. Cook over medium heat, stirring occasionally, until butter melts and foams. Continue cooking until the foam subsides, brown specks form in the bottom of the pan, and the butter turns nut brown (8-10 minutes).
2. 2
   Pour butter through a strainer* into the bowl of a stand mixer. Beat on medium-low speed for 5-7 minutes to cool the butter to room temperature.
3. 3
   Whisk together flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
4. 4
   Combine eggs and milk in a small bowl.
5. 5
   Whisk lightly.Turn off mixer when butter has cooled to room temperature.
6. 6
   Add sugar and brown sugar. Beat until combined. Reduce mixer speed to low and pour in egg mixture. Beat until well-combined.
7. 7
   Add flour mixture in three portions, beating just until combined after each addition.Gather dough into a mound in the bowl. Cover bowl and refrigerate at least an hour, or up to 24 hours.Preheat oven to 40
8. 8
   Line baking sheets with silicone liners or parchment paper.Stir together cinnamon-sugar ingredients in a wide-mouth bowl.Using about 2 tablespoons of dough at a time, roll dough into balls.
9. 9
   Roll each ball in cinnamon-sugar to coat.
10. 10
    Place cookies about 1 & 1/2 inches apart on prepared baking sheets.
11. 11
    Bake for 10 minutes, or until cookies are cracked and set.**Cool on pans on wire racks for 10 minutes. Then, transfer cookies to wire racks to cool completely.