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Delicious Snickerdoodles: The Little Recipe You Need to Try!

Name: Delicious Snickerdoodles: The Little Recipe You Need to Try!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 2 ¾ cups of wheat flour; 2 teaspoons of cream of tartar; 1 teaspoon of baking soda; 1 cup sugar; ½ cup of butter (room temperature); 2 large eggs; 1 tablespoon of ground cinnamon; ½ teaspoon of salt

Por

Master Receita Solta

Delicious Snickerdoodles: The Little Recipe You Need to Try!

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories720 kcal

Resumo para quem tem pressa

"A pastry classic with light buttery dough and cream of tartar, rolled in sugar and cinnamon before baking. In the oven at 180°C, it acquires a crackled surface with a slight characteristic acidity that balances the aromatic and sweet profile of the toasted cinnamon on the crust."

Delicious Snickerdoodles: The Little Recipe You Need to Try!

O Que Você Precisa Saber

- O cremor de tártaro reage com o bicarbonato produzindo dióxido de carbono que infla e craquela o biscoito. - A acidez sutil do tártaro confere o sabor cítrico específico e impede a cristalização rígida dos açúcares. - Enrolar as bolinhas na mistura de canela antes de assar cria casca dourada e perfumada protetora.

Ingredients

Main Course

2 ¾ cups of wheat flour
2 teaspoons of cream of tartar
1 teaspoon of baking soda
1 cup sugar
½ cup of butter (room temperature)
2 large eggs
1 tablespoon of ground cinnamon
½ teaspoon of salt

Instructions

Main Course

Preheat the oven to 180°C and line a baking sheet with parchment paper.

In a bowl, mix the flour, baking soda, cream of tartar, and salt. Set aside.

In the mixer, beat the butter and sugar until you get a light and fluffy cream.

Add the eggs one at a time, mixing well after each addition.

Gradually, incorporate the flour mixture until everything is well combined.

In a small bowl, mix the cinnamon and 2 tablespoons of sugar.

With the help of a spoon, make small balls of dough, roll them in the cinnamon and sugar mixture, and place them on the baking sheet.

Bake for about 10 minutes or until the edges start to turn golden.

Remove from the oven and let cool for a few minutes before serving.

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Chef Tips

- Keep the butter at a soft pomade point, never liquid, to obtain the ideal aerated emulsion in the mixer. - Roll the dough balls in the cinnamon bowl, covering the entire surface generously and evenly. - Remove from the oven at ten minutes when cracks have formed and the base is slightly golden.

Variations

- Snickerdoodles with Spices: add grated nutmeg and cardamom powder to the cinnamon of the topping. - Snickerdoodles with Cocoa: add two tablespoons of cocoa powder to the buttery dough. - Stuffed Snickerdoodles: place a small piece of semi-sweet chocolate in the center of each dough ball.

Substitutions

- Cream of tartar can be replaced with two teaspoons of fresh lemon juice in the batter. - Unsalted butter can be replaced by salted butter, removing the pinch of salt indicated. - The white sugar of the crust can be swapped for fine crystal sugar or ground demerara sugar.

How to Store

Store the cookies in an airtight container at room temperature for up to seven days. The outer layer of sugar and cinnamon protects the internal softness of the crumb, maintaining the pleasant consistency without hardening the cracked crust.

Can You Freeze It?

Freeze the dough balls already coated in sugar and cinnamon on a lined baking sheet for two hours and transfer to plastic bags for up to ninety days. Bake directly frozen in an oven at 180°C for twelve minutes without defrosting.