Snickerdoodles

12 May Snickerdoodles

Dry Ingredients:

⅔ & ¼ Cups                                      Cloud 9 APBM
1 Teaspoon                                        Cream of Tartar
½ Teaspoon                                      Baking Soda
¼ Teaspoon                                      Salt

Wet Ingredients:

½ Cup                                               Butter, softened
1                                                          Whole Egg
⅔ Cup + 1 Teaspoon                       Sugar

Roll-in Sugar:

1 Tablespoon + 2 Teaspoons        Sugar
1 ½ Teaspoons                                Cinnamon

Batch Yield: ~16 cookies scaled at 35g each

Method:

• Preheat oven to 350°F
• In a small bowl, sift together dry ingredients, set aside
• In a medium-sized bowl, cream together butter and sugar
• Add egg to butter and sugar mixture, making sure it is well combined
• Add sifted dry ingredients in three stages until full mixed
• Place dough in the fridge to chill for one hour
• Scoop dough into 35g balls and roll in cinnamon sugar
• Place on baking sheets lined with parchment and bake on the middle rack
• Bake for 12-17 minutes