Ingredients
Equipment
Method
1. Brown the Butter
- Place ½ cup plus 1 tbsp (125g) salted butter in a light-colored saucepan. Melt over medium heat, stirring occasionally. Continue cooking until the butter foams, and tiny golden brown specks form at the bottom, giving off a rich, nutty aroma. Remove from heat immediately. Pour the brown butter and all browned bits into a heatproof bowl to stop cooking. Allow to cool for at least 15-20 minutes until thickened but still soft.
2. Prepare the Dry Ingredients
- In a medium mixing bowl, combine 1 ¼ cups (180g) all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, and ⅛ tsp ground nutmeg. Whisk thoroughly until evenly distributed.
3. Combine Wet Ingredients
- To the cooled brown butter, add ½ cup (110g) packed light brown sugar, ⅓ cup (65g) granulated sugar, 1 tsp (5ml) pure vanilla extract, and ½ tsp lemon juice. Mix gently until just combined. Add the large egg (at room temperature) and mix well until fully incorporated and the mixture is creamy smooth.
4. Form the Dough and Chill
- Gradually add the flour mixture to the butter mixture. Use a spatula to gently fold until just evenly incorporated; do not over-mix. Cover the dough and refrigerate for 20 minutes while your oven preheats.
5. Preheat Oven & Prepare Baking Sheets
- While the dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
6. Prepare the Cinnamon-Cardamom Coating
- In a shallow bowl, combine 3 tbsp (42g) granulated sugar, 1 ¼ tsp ground cinnamon, and ½ tsp ground cardamom. Whisk until well blended.
7. Portion and Roll the Cookies
- For 12 large cookies, use a 1.5 oz cookie scoop (approx. 1.2 oz dough). For 16 smaller cookies, use a 1 oz cookie scoop. Roll each dough ball in the cinnamon-cardamom sugar, applying firm pressure to ensure it sticks evenly. Then, roll them again for a heavy coating. Place coated dough balls onto prepared baking sheets, spacing them about 3 inches apart.
8. Bake and Cool
- Bake for 9-11 minutes, until edges are lightly golden but centers still appear soft. Let cookies cool for 1 minute on the baking sheet before transferring to a wire rack to cool completely.
Nutrition
Notes
Precision in measuring ingredients, especially flour and lemon juice, is crucial for optimal cookie texture. Use a cookie scoop for uniform portions and ensure dough is chilled for at least 20 minutes. Double roll dough in the cardamom-cinnamon sugar for the best crinkly top. Store baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3 months. Unbaked dough can also be frozen for later baking. Nutrition information is estimated based on common ingredients and serving sizes and may vary.