diff --git a/cook/cookies-and-bars/Snickerdoodles.cook b/cook/cookies-and-bars/Snickerdoodles.cook new file mode 100644 index 000000000..6f38706dc --- /dev/null +++ b/cook/cookies-and-bars/Snickerdoodles.cook @@ -0,0 +1,17 @@ +>> source: https://www.bonappetit.com/recipe/best-snickerdoodles +>> time required: None minutes +>> image: https://assets.bonappetit.com/photos/58e284575f9d8752fc8f295b/5:7/w_2585,h_3619,c_limit/0417-web-snickerdoodle-cookies.jpg + +Melt and cool the @unsalted butter{1%cup} slightly. + +Whisk @all-purpose flour{2.5%cups}, @cream of tartar{2%tsp}, @baking soda{1%tsp}, and @salt{0.75%tsp} in a #medium bowl{}. Using an #electric mixer{} on medium speed, beat unsalted butter, @light brown sugar{1/2%cup}, and 1 cup @granulated sugar{1%cup} in a #large bowl{}, scraping down sides, until incorporated. Scrape in seeds from @vanilla bean{1}; reserve pod for another use. + +Add @eggs{2%large} 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°F. Line a #rimmed baking sheet{} with #parchment paper{}. Whisk @cinnamon{1%Tbsp} and remaining 2 Tbsp @granulated sugar{2%Tbsp} 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 to ~{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. diff --git a/cook/cookies-and-bars/Snickerdoodles.jpg b/cook/cookies-and-bars/Snickerdoodles.jpg new file mode 100644 index 000000000..a68254869 Binary files /dev/null and b/cook/cookies-and-bars/Snickerdoodles.jpg differ diff --git a/docs/assets/images/snickerdoodles.jpg b/docs/assets/images/snickerdoodles.jpg new file mode 100644 index 000000000..a68254869 Binary files /dev/null and b/docs/assets/images/snickerdoodles.jpg differ diff --git a/docs/cookies-and-bars/snickerdoodles.md b/docs/cookies-and-bars/snickerdoodles.md new file mode 100644 index 000000000..e303ecf97 --- /dev/null +++ b/docs/cookies-and-bars/snickerdoodles.md @@ -0,0 +1,81 @@ +--- +comments: true +tags: + - cookie + - dessert +--- +# :cookie: Snickerdoodles + +![Snickerdoodles](../assets/images/snickerdoodles.jpg) + +| :timer_clock: Total Time | +|:-----------------------: | +| 3.04 days | + +## :salt: Ingredients + +- :butter: 1 cup unsalted butter +- :ear_of_rice: 2.5 cups all-purpose flour +- :rice: 2 tsp cream of tartar +- :cup_with_straw: 1 tsp baking soda +- :salt: 0.75 tsp salt +- :maple_leaf: 0.5 cup light brown sugar +- :candy: 1 cup granulated sugar +- :icecream: 1 vanilla bean +- :egg: 2 large eggs +- :custard: 1 Tbsp cinnamon +- :candy: 2 Tbsp granulated sugar + +## :cooking: Cookware + +- 1 medium bowl +- 1 electric mixer +- 1 large bowl +- 1 rimmed baking sheet +- 1 parchment paper +- 1 medium bowl + +## :pencil: Instructions + +### Step 1 + +Melt and cool the unsalted butter slightly. + +### Step 2 + +Whisk all-purpose flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium +speed, beat unsalted butter, light 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. + +### Step 3 + +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. + +### Step 4 + +Arrange a rack in center of oven; preheat to 400°F. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and +remaining 2 Tbsp granulated sugar in a medium bowl. + +### Step 5 + +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. + +### Step 6 + +Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8 to 10 minutes. Let cool on +sheets 10 minutes, then transfer to a wire rack and let cool completely. + +!!! note "Do Ahead" + + 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. + +## :link: Sources + +- +- diff --git a/mkdocs.yml b/mkdocs.yml index 2da616081..20bb9fa37 100644 --- a/mkdocs.yml +++ b/mkdocs.yml @@ -137,6 +137,7 @@ nav: - Pumpkin Cheesecake Cookies: cookies-and-bars/pumpkin-cheesecake-cookies.md - Samoas: cookies-and-bars/samoas.md - Simple Sugar Cookies: cookies-and-bars/simple-sugar-cookies.md + - Snickerdoodles: cookies-and-bars/snickerdoodles.md - Tante Myrn's Sugar Cookies: cookies-and-bars/tante-myrn's-sugar-cookies.md - The New York Times Chocolate Chip Cookies: cookies-and-bars/the-new-york-times-chocolate-chip-cookies.md - Twix: cookies-and-bars/twix.md