12 May Snickerdoodles
Dry Ingredients:
⅔ Cup + ¼ Cup (147g) Cloud 9 APBF
1 Tsp (3g) Cream of Tartar
½ Tsp (2.5g) Baking Soda
¼ Tsp (1.5g) Salt
Wet Ingredients:
½ Cup (113g) Butter, softened
1 Whole Egg (50–52g)
⅔ Cup + 1 Tsp (137g) Sugar
Roll-in Sugar:
1 Tbsp + 2 Tsp (21g) Sugar
1 ½ Tsp (3.75g) 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 fully 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
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.