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Export 17 ingredients for grocery delivery
Step 1
Add the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom and cloves to a bowl. Whisk to combine.
Step 2
Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a small bowl. Pop it in the fridge and allow it to cool completely until it is solid but still malleable.
Step 3
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Step 4
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder and salt. Then set aside the flour mixture.
Step 5
In a large bowl whip the cooled brown butter with an electric mixer on high speed until it is fluffy, about 1 minute. Then add in the brown sugar and mix on high speed until creamed together, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
Step 6
Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.
Step 7
Add the dry ingredients to the wet ingredients and combine on low speed.
Step 8
Scoop the dough into 22 portions with a 2 tbsp cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar mixture.
Step 9
Transfer the cookie dough to a parchment paper lined baking sheet. Bake 8 cookies at a time, for 11- 12 minutes.
Step 10
Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!
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