Snickerdoodles

12 May Snickerdoodles

Dry Ingredients:

213g               ⅔ & ¼ Cups                                      Cloud 9 APBM
5g                    1 Teaspoon                                       Cream of Tartar
2g                    ½ Teaspoon                                      Baking Soda
1g                    ¼ Teaspoon                                      Salt

Wet Ingredients:

113g               ½ Cup                                                Butter, softened
50g                 1                                                          Whole Egg
158g               ⅔ Cup + 1 Teaspoon                      Sugar

Roll-in Sugar:

25g                 1 Tablespoon + 2 Teaspoons        Sugar
7g                    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