Traditional Snickerdoodles
Ingredients
- 45 gUnsalted butter (softened)
- 70 gWhite sugar (divided)
- 0.4 pcEgg (whole)
- 0.2 tspVanilla extract
- 70 gWheat flour
- 0.2 tspBaking soda
- 0.2 pinchFleur de sel
- 0.4 tbspCinnamon ground
- 0.4 tspCream of tartar
Method
Cookies that crackle on the surface, revealing a soft, buttery heart. The warm scent of toasted cinnamon blends with sweet sugar for a texture that melts instantly.
- 1
In a mixing bowl, work the softened butter with white sugar until the texture is smooth, pale, and airy.
- 2
Add the eggs one by one and the vanilla extract. Whisk vigorously until the emulsion is perfect.
- 3
Sift the flour, baking soda, sea salt, and cream of tartar. Mix with a spatula without overworking the dough to keep it supple.
- 4
Form walnut-sized balls. Roll them generously in the mixture of sugar and ground cinnamon until fully coated.
- 5
Bake at 200°C. The edges should be set but the center must remain very soft to the touch. They will deflate and crackle as they cool.
Frequently asked questions
How do you get this dish right?
- Do not overbake: the cookies should look underdone in the center to stay soft.
- Use high-quality butter, as it carries all the flavor.
How long does this dish keep?
Store in an airtight container at room temperature for up to 5 days to maintain softness.
