Ingredients:

  • 225g unsalted European-style butter
  • 300g granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla bean paste
  • 345g all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.75 tsp fine sea salt
  • 50g granulated sugar (for rolling)
  • 2 tbsp ground Saigon cinnamon

Instructions:

  1. Place the 225g butter in a small skillet over medium heat. Melt the butter, then continue cooking as it begins to sizzle and foam. Cook 5-8 minutes until the foam subsides and you see brown bits at the bottom. Pour the liquid into a heat proof bowl immediately to stop the cooking and let it cool until it reaches a soft, room temperature consistency.
  2. Whisk together the cooled brown butter and 300g granulated sugar until the mixture looks like wet sand.
  3. Add the room temperature egg, the egg yolk, and the 2 tsp vanilla bean paste. Whisk 2 minutes until the mixture turns pale and fluffy.
  4. In a separate bowl, sift the 345g flour, 2 tsp cream of tartar, 1 tsp baking soda, and 0.75 tsp sea salt. Gradually fold the dry ingredients into the butter mixture using a spatula. Mix until no streaks of flour remain.
  5. In a small bowl, combine the 50g sugar and 2 tbsp Saigon cinnamon.
  6. Scoop rounded tablespoons of dough (about 30g each) and roll them into smooth balls between your palms. Toss each ball in the cinnamon sugar until completely coated.
  7. Preheat your oven to 190°C. Place the balls on the prepared baking sheet, leaving at least 5cm between each.
  8. Bake 8-10 minutes until the edges are golden and the centers are slightly puffy. The cookies will look underdone, but they will firm up as they cool on the tray.