If you'd rather go with the tradition of adding cream of tartar to your snickerdoodles, you can sub an equal amount in for the baking powder.




Start with an extra couple tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.




Don't add ingredients to the hot brown butter. Chill it in the fridge for about 15 minutes to bring it to room temperature before proceeding with the recipe.




Do not skip the chill time of the cookie dough!