Snickerdoodles

Active time: 20 minutes | Bake time: 13 minutes | Yield: 16 cookies

Ingredients:

For the cookies:

• 113g (8 tbsp / ½ cup) unsalted butter, softened

• 120g (½ cup + 2 tbsp) brown sugar

• 100g (½ cup) granulated sugar

• 1 large egg, room temperature

• 60g (4 tbsp) applesauce

• 15g (1 tbsp) sour cream

• 2 tsp vanilla bean paste (or vanilla extract)

• ¾ tsp salt

• ¼ tsp baking soda

• 1 tsp cream of tartar

• 210g (1 ¾ cup) all purpose flour

For the cinnamon sugar:

• 50g (¼ cup) granulated sugar

• 50g (¼ cup) brown sugar

• 1 ½ tbsp cinnamon

• ⅛ tsp salt

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl with a spatula or with an electric mixer with paddle attachment, cream butter until light and smooth.

3. Add granulated sugar & brown sugar; cream the sugars into the butter until very well combined.

4. Add the egg, applesauce, sour cream, and vanilla and mix in until incorporated.

5. Fold in flour, salt, baking soda, and cream of tartar until just combined, do not overmix.

6. Divide your dough into 45g portions (2 tbsp cookie scoop). Mix the cinnamon sugar ingredients together in a small bowl, ideally one with a fairly flat bottom.

7. Roll each dough ball in the cinnamon sugar mixture, coating each ball of dough completely. Place the cookie dough portions on your prepared baking sheet, spread about 2 inches apart from each other.

8. Bake for 12-15 minutes, until the cookies are very lightly browned, but still fairly pale in color. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• 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.