Buttery Snickerdoodles
Source of Recipe
King Arthur Baking
List of Ingredients
8 tablespoons unsalted butter -- (113g) at room temperature*
3/4 cup sugar -- (149g)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt*
1 1/3 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour -- (163g)
*If you use salted butter -- decrease the salt to 1/4 teaspoon.
Coating
2 tablespoons sugar -- (25g)
1 teaspoon cinnamon -- to taste (1 to 1 1/2)Recipe
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.
https://www.kingarthurbaking.com/recipes/buttery-snickerdoodles-recipe
Yield:
"3 1/2 dozen"
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Per Serving (excluding unknown items): 1580 Calories; 96g Fat (53.8% calories from fat); 7g Protein; 179g Carbohydrate; 1g Dietary Fiber; 429mg Cholesterol; 449mg Sodium; 175g Total Sugars; 1mcg Vitamin D; 422mg Calcium; 2mg Iron; 117mg Potassium; 584mg Phosphorus. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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