snickerdoodle cookies (à la Niçoise)
This simple cookie, with its warming cinnamon and brown sugar,
is perfect for the turn in the weather. Enjoy.
makes approximately 3 dozen cookies
what you need:
8 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
2 eggs (2 ounces), mixed and room temperature
1 1/2 teaspoons vanilla extract
1 3/4 cups bread flour
1 teaspoon fleur de sel
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 teaspoons cream of tartar
3 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
- Mix Dry Ingredients. Mix together flour, salt, baking soda, baking powder, and cream of tartar. Set aside.
- Cream Butter And Sugar. Using a stand-alone electric mixer fit with a paddle attachment, mix together the sugars, cinnamon and butter.
- Add Eggs And Flavoring. Add eggs and vanilla extract. Mix just until incorporated.
- Add Dry Ingredients. Slowly add dry ingredients into wet ingredients. Mix until incorporated.
- Chill. Place dough in the refrigerator for at least 30 minutes to chill the butter so you can shape it.
- Shape. Roll the cookie dough into balls about 1 inch in size. Roll the balls in the cinnamon/sugar mixture. Tap off excess sugar. Place on a baking sheet lined with parchment paper.
- Bake. Bake cookies in an oven pre-heated to 350 degrees Fahrenheit for approximately 5-7 minutes (until the cookies are slightly browned). Error on the side of under-baking. These cookies are moist and best kept that way.
- Cool. Cool on the baking sheet for one minute and then transfer to a rack to fully cool.