14 ounces Pastry flour
1 teaspoon Baking powder
1/4 ounce Ground cinnamon
8 ounces Unsalted Butter
6 ounces Granulated sugar
8 ounces Brown sugar
3 ounces Eggs
1/2 fluid ounce Vanilla extract
2 teaspoons Salt
Topping:
2 ounces Granulated sugar
2 teaspoons Ground cinnamon
Yield: 40 Cookies
1. Sift together the flour, baking powder and cinnamon. Set aside.
2. Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.
3. Drop the batter into one-ounce (30-gram) mounds onto paper-lined sheet pans. Combine the granulated sugar and cinnamon and sprinkle the cookies generously with the mixture.
4. Bake at 400°F (205°C) until golden brown but still moist, approximately 9-11 minutes.
Notes: Method: Drop cookies
1 teaspoon Baking powder
1/4 ounce Ground cinnamon
8 ounces Unsalted Butter
6 ounces Granulated sugar
8 ounces Brown sugar
3 ounces Eggs
1/2 fluid ounce Vanilla extract
2 teaspoons Salt
Topping:
2 ounces Granulated sugar
2 teaspoons Ground cinnamon
Yield: 40 Cookies
1. Sift together the flour, baking powder and cinnamon. Set aside.
2. Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.
3. Drop the batter into one-ounce (30-gram) mounds onto paper-lined sheet pans. Combine the granulated sugar and cinnamon and sprinkle the cookies generously with the mixture.
4. Bake at 400°F (205°C) until golden brown but still moist, approximately 9-11 minutes.
Notes: Method: Drop cookies
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