The Glade 4.0

Here's my snickerdoodle recipe:

Ingredients
13 ½oz AP flour
2 tsp Cream of tartar
1 tsp Baking soda
½ tsp Salt
8 oz Unsalted butter (2 sticks), softened
10 ½oz Baker’s sugar
2 large eggs, warmed to room temperature
1/8 tsp Fiore di Sicilia (or ¼ tsp lemon extract)
2tsp Cinnamon
¼ C Turbinado sugar

Instructions
Heat oven to 400F. Line cookie sheets with parchment.
Wisk flour, salt, baking powder, and cream of tartar together in a medium bowl.
In a large bowl beat butter with sugar until smooth and creamy.
Mix in eggs and Fiore until just blended.
Stir in flour and mix until barely incorporated.
Gather the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.

Mix cinnamon and turbinado in a shallow bowl.
Form cookies from level tablespoons into balls (20 grams) and and roll in cinnamon sugar.
Place 2 inches apart on cookies sheet.
Bake 10 minutes, cookies will puff and begin to settle.

Yield: 48 cookies

Notes:
Every time I make this I wish I’d doubled it.
Fiore di Sicilia is available from King Arthur flour. It is optional. Even the lemon can be left out.
Turbinado sugar gives extra crunch to the outside of these cookies, but regular sugar works too. Regular sugar can be used in place of the Baker’s as well.

...

Hmmmms ...

This experiment yielded good cookies.

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