Fluffy Snickerdoodles

Active time: 25 minutes | Chill time: 12+ hours | Bake time: 13 minutes | Yield: 22 cookies

A few of my coworkers requested that I make snickerdoodles to bring in. I love getting requests because it usually inspires me to make something that I wouldn't otherwise make. I must confess, I was initially not particularly excited about the idea of making snickerdoodles because I've truly never had one that I really loved. I had recently discovered the method of mixing cookie dough in an electric mixer for an extended period of time, making the cookies super light and fluffy, so I was inspired to try that out on the snickerdoodles. Turns out that I do love snickerdoodles, but only if they're uber fluffy and soft. I am actually so in love with this recipe and I cannot wait to try this method out with other styles of cookies!

Ingredients:

For the Cookie Dough:

• 113g (8 tbsp / ½ cup / 1 stick) butter, slightly softened (not too soft)

• 165g (¾ cup + 1 tbsp) brown sugar

• 50g (¼ cup) granulated sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 2 tsp salt

• 1 tsp cinnamon

• 1 tsp baking soda

• 1 ¾ tsp baking powder

• 24g (2 tbsp) powdered sugar

• 1 large egg

• 125g (½ cup) applesauce

• 280g (2 ¼ cup) all purpose flour

For the Cinnamon Sugar:

• 50g (¼ cup) brown sugar

• 50g (¼ cup) granulated sugar

• 1 tbsp cinnamon

Directions:

1. Add butter, granulated sugar, brown sugar, vanilla extract, salt, cinnamon, baking soda, baking powder, and powdered sugar to a large mixing bowl.

2. Mix on low speed with a stand or handheld electric mixer with a paddle attachment for 1 minute, then increase speed to medium for 10 minutes, scraping the bowl halfway through. It is important that you mix for the full 10 minutes to help aerate the dough which will make fluffier, lighter cookies.

3. Scrape down your bowl again, then reduce speed to medium-low and add egg, then apple sauce. Scrape down your bowl.

4. Add flour and mix on low speed until flour is just incorporated, do not overmix.

5. Divide dough into 45g portions (2 tbsp).

6. In a small bowl, mix together all of the cinnamon sugar ingredients. Roll each dough ball in the cinnamon sugar mixture, coating the dough completely.

7. Place the cookie dough onto baking sheet lined with parchment paper and refrigerate for at least 12 hours.

   1. To keep the cookie dough from drying out, I recommend chilling them on the baking sheet in the refrigerator for 1 hour, then transferring them to a zip plastic bag or other airtight container for the remainder of the 12 hours.

8. When ready to bake, preheat oven to 350°F.

9. Place on a baking sheet lined with parchment paper, about 4 inches apart. Bake for 12-16 minutes, until they are lightly browned around the edges, but remain light in the centers. Cool on the baking sheet for 12-15 minutes before transferring to a cooling rack.

Notes:

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.

• You do need an electric mixer for this recipe to ensure the cookie dough is super light, fluffy, and very well mixed.