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Categories:Viewed: 85 - Published at: 6 years ago
Ingredients
- 1 1/2 cups (300 grams) sugar
- 16 tablespoons (8 ounces or 225 grams) unsalted butter, at room temperature (2 sticks)
- 2 large eggs, at room temperature
- 1/2 teaspoon (2 grams) vanilla paste or pure vanilla extract
- 3 cups (390 grams)
- 1 tablespoon (18 grams) baking powder
- 3/4 teaspoon (4.5 grams) fine sea salt
- 1/4 cup (50 grams) sugar
- 2 teaspoons (4 grams) ground cinnamon
Method
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper.
- Put the sugar, butter, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and mix on low until well blended.
- Whisk together the flour, baking powder, and salt in a bowl and stir into the butter mixture. Mix the sugar and cinnamon for rolling in a small bowl.
- Use a 3/4-ounce scoop to portion the dough into generous 1 1/2-tablespoon balls, roll each one in the cinnamon sugar, and lay out on the prepared pans, leaving 2 inches between them. Bake for 10 minutes, rotating the pans halfway through, or until just set and turning golden brown around the edges.
- Let the cookies cool for 10 minutes on the pans, then transfer to a wire rack to cool completely. The snickerdoodles can be kept in an airtight container for up to 1 week.
