snickerdoodles

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snickerdoodles

snickerdoodles




Ingredients snickerdoodles
Number of persons
-
2
+

250 g flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large pinch of grated nutmeg

115 g soft butter, at room temperature

175 g sugar

1 egg

1 egg yolk

1 teaspoon vanilla

1 teaspoon orange or lemon, finely grated

2 teaspoons ground cinnamon, for topping

2 tablespoons of sugar

Nappage





Preparation snickerdoodles
Total time: 42 min
Preparation time: 30 min
Cooking time: 12 min
Preheat the oven to thermostat 5. Brush two baking sheets with melted butter.
Sift the flour with the baking soda, salt and grated nutmeg.
Cream the butter with the sugar. Add the egg, egg yolk, vanilla and lemon or orange peel.
Beat until light and fluffy. Add the sieve ingredients and mix well. Scrape the sides of the bowl before covering with plastic wrap.
Refrigerate for 30 minutes. In a small bowl, combine the cinnamon and sugar.
Using a teaspoon, spoon small amounts of dough into balls about 2.5 cm in diameter.
Roll these balls in the cinnamon sugar before covering the prepared baking sheets, spaced about 5 cm apart.
Lightly flatten the balls and bake for about 12 minutes, until the cookies are golden brown around the edges and slide easily onto the baking sheet.
Remove from the baking sheet and cool on a wire rack. Repeat with remaining mixture, with the baking sheets prepared as directed.
Chef's Tip: For successful simultaneous baking of multiple cookie sheets in a regular oven, move to the middle of the oven.

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