Pastry Chef Level Snickerdoodle Cookies
Pastry Chef Level Snickerdoodle Cookies
Ingredients
- 1 cup European butter, softened, room temperature
- 3/4 cup light brown sugar
- 1 tablespoon maple syrup
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon cinnamon
For the Cinnamon Sugar Coating
- 1/2 cup cinnamon sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat.
⏱️ 5 min•🌡️ 350
- 2
In the bowl of a stand mixer, combine the softened room temperature European butter, light brown sugar, maple syrup, and granulated sugar. Mix on medium speed until well combined, but do not "super cream" the mixture. Over-creaming can cause cookies to spread too much.
⏱️ 5 min
- 3
Add the whole egg and mix until smooth. Then, add the additional egg yolk and mix again until smooth. Adding eggs one at a time ensures a smooth mixture and prevents cracks in the final cookies.
⏱️ 3 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no longer sticky. Be careful not to overmix.
⏱️ 5 min
- 5
Prepare the cinnamon sugar coating in a shallow bowl. Using a kitchen scale, weigh out portions of dough, ideally between 30 to 40 grams each, for even baking. Roll each portion of dough into a tight ball by hand, compressing the dough. This compression is crucial for the desired crispy exterior and chewy interior.
⏱️ 7 min
- 6
Dunk each rolled cookie ball into the cinnamon sugar, ensuring it is fully coated. Place the coated cookie dough balls evenly spaced on the prepared baking sheet. Do not overcrowd the sheet; aim for no more than 8-10 cookies per sheet to allow for proper spreading.
⏱️ 5 min
- 7
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Pastry Chef Level Snickerdoodle Cookies
Ingredients
- 1 cup European butter, softened, room temperature
- 3/4 cup light brown sugar
- 1 tablespoon maple syrup
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon cinnamon
For the Cinnamon Sugar Coating
- 1/2 cup cinnamon sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat.
⏱️ 5 min•🌡️ 350 - 2
In the bowl of a stand mixer, combine the softened room temperature European butter, light brown sugar, maple syrup, and granulated sugar. Mix on medium speed until well combined, but do not "super cream" the mixture. Over-creaming can cause cookies to spread too much.
⏱️ 5 min - 3
Add the whole egg and mix until smooth. Then, add the additional egg yolk and mix again until smooth. Adding eggs one at a time ensures a smooth mixture and prevents cracks in the final cookies.
⏱️ 3 min - 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no longer sticky. Be careful not to overmix.
⏱️ 5 min - 5
Prepare the cinnamon sugar coating in a shallow bowl. Using a kitchen scale, weigh out portions of dough, ideally between 30 to 40 grams each, for even baking. Roll each portion of dough into a tight ball by hand, compressing the dough. This compression is crucial for the desired crispy exterior and chewy interior.
⏱️ 7 min - 6
Dunk each rolled cookie ball into the cinnamon sugar, ensuring it is fully coated. Place the coated cookie dough balls evenly spaced on the prepared baking sheet. Do not overcrowd the sheet; aim for no more than 8-10 cookies per sheet to allow for proper spreading.
⏱️ 5 min - 7
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350