Ingrédients pour Great American Cookies Snickerdoodles By Todd Wilbur
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 2 tablespoons ground cinnamon
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Comment préparer Great American Cookies Snickerdoodles By Todd Wilbur
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar with an electric mixer until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon cream of tartar, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 60 minutes).
- In a shallow dish, combine ¼ cup granulated sugar and 2 tablespoons ground cinnamon.
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- Roll about 2 ½ tablespoons of dough into a ball.
- Roll the dough ball in the cinnamon-sugar mixture, ensuring it's evenly coated.
- Place the coated dough ball onto the prepared baking sheet.
- Repeat steps 8-10 with the remaining dough.
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked; this is normal.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will continue to set as they cool.
- Enjoy! Makes approximately 16-18 cookies.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
49g
Fat
18g
Carbs
7g
