الكعك المحلى بالسكر
ليس فقط طعم snickerdoodles لذيذ ، ولكن لديهم أيضا اسم متعة! الانتهاء من هذا سنيكرودودس الكلاسيكية وصفة الكعكة مع الغبار القرفة السكر. بعد أن تتدحرج كرات العجين في سكر القرفة ، امنحهم مساحة كافية على أوراق البسكويت – سنيكردودز ينتشر كثيرًا بينما يخبزون.
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Garrett
26.04.2023 @ 20:37
These snickerdoodles not only taste delicious, but they also have a fun name! Finish off this classic snickerdoodle cookie recipe with a cinnamon sugar dusting. After rolling the dough balls in cinnamon sugar, give them plenty of space on the cookie sheets – snickerdoodles spread a lot while baking. Makes 4 dozen.
Ingredients:
– 2 3/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 8 tablespoons (1 stick) unsalted butter
– 1/2 cup vegetable shortening
– 1 3/4 cups sugar, plus more if needed
– 2 teaspoons ground cinnamon, plus more if needed
– 2 large eggs
Directions:
1. Preheat the oven to 400 degrees, with one rack in the upper third and one rack in the lower third of the oven. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. Sift together the flour, cream of tartar, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, shortening, and 1 1/2 cups of the sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the eggs, and beat to combine. Add the dry ingredients, and beat to combine.
3. In a small bowl, combine the remaining 1/4 cup sugar and the cinnamon. Use a small ice cream scoop (1 1/4 ounces) to form balls of the dough, and roll in the cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool for 5 minutes before transferring the cookies to the rack. Store in an airtight container for up to 1 week.