Original recipe here, passed to me from Kathy.
Buttery Snickerdoodles
PREP15 mins
BAKE8 to 10 mins
TOTAL23 mins
YIELD3 1/2 dozen 2 1/2" cookies
BAKE8 to 10 mins
TOTAL23 mins
YIELD3 1/2 dozen 2 1/2" cookies
Ingredients
Dough:
8 tablespoons (113g) unsalted butter, at room temperature*
3/4 cup (149g) granulated sugar
1 large egg
1 teaspoon King Arthur Pure Vanilla Extract
1 teaspoon baking powder
1/2 teaspoon salt*
1 1/3 cups (160g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
*If you use salted butter, decrease the salt to 1/4 teaspoon.
Coating
2 tablespoons (25g) granulated sugar
1 to 1 1/2 teaspoons cinnamon, to taste
Instructions
- To make the cookies: Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- Beat together the butter and sugar until smooth.
- Add the egg, beating until smooth.
- Beat in the vanilla, salt, and baking powder.
- Add the flour, mixing until totally incorporated.
- To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
- Drop small (1"-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they're completely coated.
- Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.
- Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
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