Buttery Snickerdoodles

• 分量: 21 servings
• 調理時間: 15 minutes
• 総時間: 23 minutes

材料

8 tablespoons (113g) unsalted butter, at room temperature*

3/4 cup (149g) granulated sugar

1 large egg

1 teaspoon King Arthur Pure Vanilla Extract

1 teaspoon baking powder

1/2 teaspoon table salt*

1 1/3 cups (160g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour

2 tablespoons (25g) granulated sugar

1 to 1 1/2 teaspoons cinnamon, to taste

手順

To make the cookies: Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the butter and sugar until smooth.

Add the egg, beating until smooth.

Beat in the vanilla, salt, and baking powder.

Add the flour, mixing until totally incorporated.

To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.

Drop small (1"-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they're completely coated.

Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.

Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.

メモ

This recipe for Snickerdoodles comes from King Arthur Baking. But it is nearly identical to the recipe I have from Mom. The new recipe seems a bit more up to date, so I have included it, rather than Mom's. If anyone desires Mom's recipe, let me know and I can get it to you.

栄養

• サービングサイズ: 2 cookies
• カロリー: 100
• 脂肪総量: 4.5g
• 飽和脂肪: 3g
• トランス脂肪: 0g
• コレステロール: 20mg
• ナトリウム: 85mg
• 炭水化物総量: 14g
• 食物繊維: 0g
• 糖質総量: 8g
• タンパク質: 1g