Soft and thick snickerdoodles
Units
Temperature
Servings
Ingredients
- 375 g plain flour rounded
- 6 g cream of tartar rounded
- 5 g baking soda rounded
- 4 g ground cinnamon for dough rounded
- 3 g fine salt rounded
- 225 g unsalted butter, softened rounded
- 265 g granulated sugar rounded
- 50 g whole egg, 1 large egg rounded
- 18 g egg yolk, from 1 large egg rounded
- 10 ml vanilla extract rounded
- 70 g granulated sugar for coating rounded
- 3 g ground cinnamon for coating rounded
Method
Method
- Heat the oven to 190°C and line two baking sheets.
- Whisk the flour, cream of tartar, baking soda, dough cinnamon and salt.
- Beat the butter and 267 g sugar until smooth and creamy, about 2 minutes. Beat in the whole egg, yolk and vanilla.
- Mix in the dry ingredients in three additions on low speed. Combine the coating sugar and cinnamon separately.
- Portion into 28 balls of about 35 g, roll thoroughly in cinnamon sugar and place 7.5 cm apart.
- Bake for 10 minutes. While very warm, gently press each puffy cookie with the back of a spoon. Cool on the trays for 10 minutes before moving.
Notes
- This is a distinct soft, thick formula, not the shorter Jo Cooks version already in the collection.
- The extra yolk and slightly underbaked centre support softness. Cream of tartar supplies the characteristic tang.
- The cookies keep soft for up to 7 days airtight. Freeze dough balls without coating and coat after thawing.
- Contains dairy, egg and wheat.