Snickerdoodle Cookies

Recipe:

Ingredient Notes:

• Butter. Use butter with a fat content of 72% or higher. I do not recommend using shortening – it gives a subtle chemical flavor that spoils everything. The butter in the recipe must be soft – that is, at room temperature. But not melted!
• Sugar. For the dough here it is better to take a finer sugar, which will better dissolve in the dough. And for rolling – medium or coarse. I do not recommend reducing the amount of sugar in the dough. It greatly affects the texture of the finished cookies. And on the consistency of the raw dough too.
• Cinnamon. You should not remove it from the recipe – it makes the main flavor accent here. Without cinnamon, you’ll just get the usual sweet cookies.
• Eggs. You need one medium-sized egg. It is about 55 g by weight. Like the butter, the egg should be room temperature.
• Vanilla. You can use vanilla sugar or vanolla extract – in this case, 1 tsp will be enough. If using the extract, you will need to put 1 teaspoon more of regular sugar.
• Flour. For these cookies you need ordinary all-purpose flour with protein content 10-10.5%.

Let’s go to the recipe.

Combine the room temperature butter with the sugar, salt and vanilla and whisk until creamy. The mixture will lighten and increase in volume slightly. The sugar will not dissolve completely – this is normal.

Add the egg and beat again.

Add flour sifted with baking soda and baking powder and mix.

Wrap in plastic wrap and refrigerate for half an hour. Then take it out, divide it into 12 parts and form each one into a ball. Roll in a mixture of sugar and cinnamon.

Place on a baking sheet lined with parchment paper or silicone mat.

Bake in a preheated oven at 180°C (355°F). Bake for about 10 minutes. The edges will be golden when done, but the cookie itself will not be browned. This is sufficient. If you leave the cookies in the oven longer, they will be completely crispy.

Immediately remove the cookies from the oven and place them on a rack to cool.

Enjoy!