Tuesday, September 24, 2013

Snickerdoodle this...

These have been my staple this week and soooo delicious, that I've even made them TWICE just this week!  Coming from my favorite bakery + cafe in Boston, Flour knows how to do it.  

1 cup (sticks/228 grams) unsalted butter, at room temperature
1 1/2 cups (300grams) sugar, plus 1/2 cup (100 grams) for coating 
2 eggs
2 1/2 cups (350 grams) unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons cream of tartar
1/4 cup (30 grams) ground cinnamon

Cream together the butter and 1 1/2 cups of sugar (about 5 minutes with a hand mixer).  Next, beat the eggs on medium speed for about 2 minutes.

In a another bowl, sift together the flour, baking soda, salt and cream of tartar.  On low speed gradually blend the flour mixture into the butter-sugar mixture.  

For best results, store cookie dough in an airtight container for a couple of hours before baking.  ( I made them immediately of course, because I couldn't wait and they came out just fine).

Heat the over to 350 degrees and start rolling your dough into about tablespoon size balls and coat the cookie dough balls in the remaining sugar + cinnamon mixture.  Place the cookies on a baking sheet and flatten them out slightly with your hand and bake for 15-18 minutes.

Recipe and Cookbook: Flour by Joanne Chang

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