Fall Spiced Snickerdoodles

Ingredients:
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
2 3/4 cups all-purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 tablespoon plus 4 teaspoons cinnamon, divided
2 tspn nutmeg
1/2 teaspoon salt
2 large eggs
1 tablespoon whole milk
1 cup plus 3 tablespoons granulated sugar, divided
1/2 cup firmly packed dark brown sugar

Time: 1 and 1/2 hours

Directions:
1- In a medium skillet, melt the butter over medium heat swirling the pan occasionally until the foam subsides and the butter turns nut brown, 8 to 10 minutes.  Pour the browned butter directly into the bowl of a standing mixer fitted with a paddle attachment.  Beat the butter on low speed to release the heat and bring it to room temperature, 5 to 7 minutes.

2- In a large bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of the cinnamon, and the salt.

3- In a small bowl, combine the eggs and milk and whisk lightly.

4- Once the butter is cooled, turn off the mixer, add 1 cup of the granulated sugar and the brown sugar, and beat on medium speed for about 2 minutes.  Scrape down the sides and bottom of the bowl and beat again for a few seconds.  Turn the mixer to low and stream in the egg mixture,  Continue beating on medium speed until thoroughly combined, 30 to 45 seconds.

5- Add the flour mixture in several parts, beating after each addition for 10 to 15 seconds, or until just barely incorporated.  Scrape down the sides of the bowl and gather the dough into a mound in the middle. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.

6- Preheat the oven to 400 degrees F.  In a wide-mouthed bowl, stir together the remaining 3 tablespoons of sugar and 1 tablespoon plus 1 teaspoon of cinnamon until the mixture is uniform in color.

7- Using a small 2-tablespoon-size ice cream scoop with a release mechanism, scoop the dough into balls and roll the dough balls in the cinnamon sugar mixture. Place the cookies about 1 1/2 inches apart on the prepared baking sheets and bake for about 10 minutes.

8. Set the pans on wire racks to cool for 10 minutes.  Use a spatula to transfer the cookies to the racks to cool completely.