Brown Butter Snickerdoodles

Melt 6 tablespoons of butter in a small saucepan over medium heat, swirling or stirring pan as needed until butter becomes brown and nutty smelling. Remove pan from heat and allow to cool for 5 minutes.

Place browned butter into a mixing bowl and add remaining 2 tablespoons cold butter. Mix on low until butter is melted or becomes creamy.

Add both sugars, mix to combine and then mix in the shortening. Beat on medium speed until light and fluffy. Scrape sides of bowl as needed.

Add eggs one at a time, beating until fully combined and scraping bowl as needed.

Add vanilla, cinnamon, baking soda, sea salt and cream of tartar. Beat on medium until combined.

Add all of the flour and mix on low until combined. Scrape bowl as needed.

Place dough into the refrigerator for at least 10 minutes while preheating oven.

Preheat oven to 350 F.

Combine granulated sugar and cinnamon in a shallow bowl, for the coating.

Scoop cookie dough using a cookie scoop or a generous 1 tablespoon. Roll cookies in cinnamon sugar coating and place them 2 inches apart on a cookie sheet. Use a flat bottom glass to gently push on cookies to make them flat and round. If cookies stick to the bottom of the glass dip glass into cinnamon sugar mixture.

Bake cookies for 12 minutes. Remove from oven and cool 2 minutes before removing cookies from the pan to a cooling rack.