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    BA's Best Snickerdoodles Recipe - Bon Appetit

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    Sigrid
    This document provides a recipe for BA's Best Snickerdoodles from Bon Appetit magazine. The recipe calls for ingredients like flour, cream of tartar, baking soda, butter, brown sugar, granulated sugar, vanilla bean, and eggs. The cookies are made by whisking dry ingredients together and beating wet ingredients until thickened. The dough is chilled before being rolled into balls, coated in cinnamon sugar, and baked for 8-10 minutes.

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    BA's Best Snickerdoodles Recipe - Bon Appetit

    Uploaded by

    Sigrid
    123 views2 pages
    This document provides a recipe for BA's Best Snickerdoodles from Bon Appetit magazine. The recipe calls for ingredients like flour, cream of tartar, baking soda, butter, brown sugar, granulated sugar, vanilla bean, and eggs. The cookies are made by whisking dry ingredients together and beating wet ingredients until thickened. The dough is chilled before being rolled into balls, coated in cinnamon sugar, and baked for 8-10 minutes.

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    BA's Best Snickerdoodles Recipe | Bon Appetit

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    This document provides a recipe for BA's Best Snickerdoodles from Bon Appetit magazine. The recipe calls for ingredients like flour, cream of tartar, baking soda, butter, brown sugar, granulated sugar, vanilla bean, and eggs. The cookies are made by whisking dry ingredients together and beating wet ingredients until thickened. The dough is chilled before being rolled into balls, coated in cinnamon sugar, and baked for 8-10 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    123 views2 pages

    BA's Best Snickerdoodles Recipe - Bon Appetit

    Uploaded by

    Sigrid
    This document provides a recipe for BA's Best Snickerdoodles from Bon Appetit magazine. The recipe calls for ingredients like flour, cream of tartar, baking soda, butter, brown sugar, granulated sugar, vanilla bean, and eggs. The cookies are made by whisking dry ingredients together and beating wet ingredients until thickened. The dough is chilled before being rolled into balls, coated in cinnamon sugar, and baked for 8-10 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    8/26/2019 BA's Best Snickerdoodles Recipe | Bon Appetit

    recipes

    BA's Best Snickerdoodles


    4 Ratings
    Published April 2017
    Ingredients
    2½ cups all-purpose flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    ¾ teaspoon kosher salt
    1 cup (2 sticks) unsalted butter, melted, cooled slightly
    ½ cup (packed) light brown sugar
    1 cup plus 2 tablespoons granulated sugar, divided
    1 vanilla bean, split lengthwise
    2 large eggs, room temperature
    1 tablespoon ground cinnamon
    Recipe Preparation
    Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium speed,
    beat butter, brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until incorporated.
    Scrape in seeds from vanilla bean; reserve pod for another use.
    Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like
    stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping
    down sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to hydrate
    flour; dough will be very loose but will thicken as it sits.
    Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk
    cinnamon and remaining 2 Tbsp. sugar in a medium bowl.
    Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with
    your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do
    not flatten; cookies will spread as they bake.
    Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8–10 minutes. Let cool on
    sheets 10 minutes, then transfer to a wire rack and let cool completely.
    Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature
    before portioning and coating in cinnamon-sugar.
    Watch

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    8/26/2019 BA's Best Snickerdoodles Recipe | Bon Appetit

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