The Doodle
Ingredients for 13 cookie(s):
- 98 grams bread flour
- 284 grams all-purpose flour
- 6.2 grams cream of tartar
- 8.7 grams corn starch
- 3.3 grams baking soda
- 2.5 grams baking powder
- 8 grams salt
- 181 grams browned butter
- 329 grams sugar
- 2 eggs
- 10 grams vanilla
- 55 grams sugar (for rolling)
- 8.1 grams cinnamon
Yields 13 cookies (75 g each)
Instructions:
Step 1: Brown the butter and let it cool slightly.
Step 2: Cream the 329 grams sugar and browned butter together.
Step 3: Add the eggs and vanilla.
Step 4: In a separate bowl, combine the bread flour, all-purpose flour, cream of tartar, corn starch, baking soda, baking powder and salt. Add the dry ingredients slowly to the wet.
Step 5: Mix the 55 grams sugar (for rolling) with the cinnamon for the snickerdoodle coating.
Step 6: Portion the dough into 75 g balls (13 cookies). Roll each ball in the cinnamon-sugar coating. Freeze for 2 hours.
Step 7: Bake at 375°F for 10–14 minutes, until the edges are set and lightly golden.