Ingredients:
|
Cookie |
|
|
1 1/8 Cup (180 g) |
Authentic Foods Steve’s GF Cake Flour Blend |
4 TBSP (57 g) |
Butter |
1 TSP (4.2 g) |
Cream of Tartar |
1/2 TSP (2.6 g) |
Baking Soda |
1/4 TSP (1.8 g) |
Salt |
3/4 TSP (3.6 g) |
Authentic Foods Vanilla Powder |
1 |
Large Egg (beaten) |
1 TBSP (15 g) |
Water |
7/8 Cup (175 g) |
Granulated Sugar |
|
Cinnamon Sugar Mixture |
|
|
1 TBSP (13 g) |
Granulated Sugar |
1 TSP (2 g) |
Cinnamon (Recommend Ceylon or Saigon) |
Directions:
- Cut the butter into cubes and melt the butter over medium heat until it begins to foam (3-4 minutes). Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks. Remove from heat and allow to cool to room temperature.
- Pre-heat the oven to 350F and line one baking sheet with parchment paper.
- In a medium bowl combine Steve’s GF Cake Flour Blend, Authentic Foods’ Vanilla Powder, cream of tartar, salt and baking soda.
- Once the browned butter has cooled, cream the brown butter and sugar using and electric stand mixer using medium speed until the mixture is light and fluffy (2-3 minutes).
- Reduce the speed to low and add the egg and water (if using Vanilla Extract instead of Authentic Foods Vanilla Powder add 1 TBSP here), beating until just combined.
- In a small bowl, make the cinnamon/sugar mixture. Use a small ice cream scooper to make cookie dough balls and roll them in the cinnamon/sugar.
- Place the cookie dough balls on the baking sheet and bake for 10-12 minutes for a softer cookie and 14-16 minutes for a crispy cookie. Allow cookies to cool on the sheet for 5 minutes prior to placing on a wire rack to cool completely.
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