A soft, tender icebox snickerdoodle.
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- 8 3/8 oz
- 10 1/4 oz
- 1 1/2 oz
- 1/4 oz
- vanilla extract
- 10 3/8 oz
- bread flour
- 1 tsp
- baking powder
- 1/2 tsp
- 1 lb
- 5 Tbsp
CINNAMON SUGAR FORUMULA
1Cream the butter and the sugar.
2Gradually add the eggs and vanilla.
3Combine the dry ingredients and add them, being careful not to overmix the dough.
4Scale into 2 pound 3 ounce pieces and roll into 17 inch logs.
5Wrap each log in parchment, and refrigerate until ready to bake.
6Whisk togeather sugar and cinnamon in a large bowl.
7Cut to the desired size (2 ounces to 4 ounces), roll pieces in cinnamon sugar, place on parchment lined sheet pans, and bake at 350F in a convection oven for 10 to 12 minutes.