Читать книгу Baking Favorites - Williams Sonoma - Страница 14

2¾ cups (11 oz/310 g)

all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup (8 oz/225 g)

unsalted butter, at room

temperature

1½ cups (10½ oz/300 g)

plus

1

/

3

cup (2½ oz/70 g) sugar

1 teaspoon pure

vanilla extract

2 large eggs

2½ tablespoons

ground cinnamon

MAKES ABOUTMAKES ABOUT

2 DOZEN COOKIES2 DOZEN COOKIES

Snickerdoodles

When you bake these sweet treats, your kitchen will fill with the heady aroma of cinnamon.

The best versions of this sugar-cookie relative emerge deliciously chewy once cooled and are

perfect for dipping into a glass of cold milk.

Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat

the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on

medium speed until smooth, about 2 minutes. Add the 1

1

/

2

cups (10

1

/

2

oz/300 g)

sugar and beat until light and fluffy, about 2 minutes. Add the vanilla and add the

eggs one at a time, beating well after each addition. Stop the mixer and scrape

down the sides of the bowl. Add the flour mixture and beat on low speed until just

combined, about 1 minute.

In a small bowl, stir together the

1

/

3

cup (2

1

/

2

oz/70 g) sugar and the cinnamon.

Shape the dough into 1

1

/

2

-inch (4-cm) balls and roll in the cinnamon-sugar

mixture to coat. Place on the prepared baking sheets, spacing the cookies about

2 inches (5 cm) apart.

Bake until the cookies are slightly cracked on top and puffed up, about 10 minutes,

rotating the baking sheets between the racks halfway through baking.

Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool

completely, or serve warm.

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BAKING FAVORITES