Snickerdoodles
Total time: 9hrs / Bake time: 12-14 min / yields 30 servings
Ingredients
- 3/4 c. bread flour
- 1 c. AP flour
- 1 tsp baking soda
- 1 c. (2 sticks) salted butter
- 2 TBSP water at room temperature
- 1 c. dark brown sugar packed down
- ½ c. granulated sugar plus 1/4 c.
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 TBSP cinnamon plus 3 TBSP
Directions
1. Browning the Butter:
a) cut the butter into TBSP pieces (no need to soften)
b) place in a sauce pan and turn to medium heat
c) let it melt. It will start to bubble, so stir constantly.
d) turn heat to medium-low. Let it brown. It should smell nutty.
e) the time for browning is different for everyone, but when done, pour into a measuring cup. We will need a cup. Add the room temp water to get to a cup. If the butter is at 1 cup, skip adding water. Let completely cool.
2. Cream butter, granulated sugar, and brown sugar until you can’t feel any grains of sugar.
3. While creaming, sift bread flour, AP flour, cinnamon, and baking soda.
4. To the butter and sugar mix, add egg, yolk, and vanilla.
5. Slowly fold in dry ingredients to wet.
6. Scoop 2 TBSP balls of dough onto a parchment lined baking sheet.
7. Whisk together the 3 TBSP of cinnamon and extra heaping 1/4 c. of granulated sugar. Roll each ball of dough in the cinnamon-sugar mixture twice.
8. Bake at 320°F convection bake 12-14 minutes depending on your preference of softness. When they first come out of the oven, they will be very soft! They will firm up.
9. Cool on pan 3 minutes, then cool on a cooling rack until completely cool. Enjoy!
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