Snickerdoodles

Snickerdoodles

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tnr.bpa

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难度

易 👌
20
分钟
准备
10
分钟
烘焙时间
60
分钟
静置时间

食材

份数:-18+
350 克 面粉
2 茶匙 塔塔粉
1 茶匙 小苏打
¼ 茶匙 
225 克 黄油
鸡蛋
360 克 
4 茶匙 肉桂粉

用具

  • 2 碗
  • 橡胶刮刀
  • 手持式料理机带打蛋器
  • 冰淇淋勺
  • 烤盘
  • 烤箱
  • 冷却架

每份所含营养

卡路里
254
蛋白质
3克
脂肪
11克
碳水化合物
35克

烹饪步骤 1/2

In one bowl, sift together flour, cream of tartar, baking soda, and salt. Using a hand mixer, beat together butter and part of the sugar in another bowl until light and fluffy. Continue beating in eggs until well blended. Mix the flour mixture into the butter mixture until smooth and incorporated. Refrigerate the dough for approx. 1 hr. or until chilled and firm.
  • 350 克 面粉
  • 2 茶匙 塔塔粉
  • 1 茶匙 小苏打
  • ¼ 茶匙 
  • 225 克 黄油
  • 2 鸡蛋
  • 300 克 
  • 2 碗
  • 橡胶刮刀
  • 手持式料理机带打蛋器

In one bowl, sift together flour, cream of tartar, baking soda, and salt. Using a hand mixer, beat together butter and part of the sugar in another bowl until light and fluffy. Continue beating in eggs until well blended. Mix the flour mixture into the butter mixture until smooth and incorporated. Refrigerate the dough for approx. 1 hr. or until chilled and firm.

烹饪步骤 2/2

Combine sugar and cinnamon in a bowl. Using an ice cream scoop, scoop out thick mounds of dough. Roll each in the mixture of sugar and cinnamon. Transfer to a baking sheet and leave room for each cookie to spread out while baking. Bake at 180°C/350°F for approx. 8-11 min. in the upper part of the oven, until golden brown. Let them cool down for approx. 2 min. before transferring to a wire rack to finish cooling. Enjoy!
  • 60 克 
  • 4 茶匙 肉桂粉
  • 冰淇淋勺
  • 烤盘
  • 烤箱
  • 冷却架

Combine sugar and cinnamon in a bowl. Using an ice cream scoop, scoop out thick mounds of dough. Roll each in the mixture of sugar and cinnamon. Transfer to a baking sheet and leave room for each cookie to spread out while baking. Bake at 180°C/350°F for approx. 8-11 min. in the upper part of the oven, until golden brown. Let them cool down for approx. 2 min. before transferring to a wire rack to finish cooling. Enjoy!