Snickerdoodle Sablé Cookies
If you like snickerdoodles, you will love these snickerdoodle sablé cookies! The delicate sandy texture and sparkling cinnamon-sugar coating will please everyone!
Ingredients
- 2 cups all-purpose flour, (255 grams)
- ½ tsp salt
- ⅓ cup granulated sugar, (67 grams )
- 1 ½ tsp ground cinnamon
- 1 cup unsalted butter, room temperature
- ⅓ cup confectioners' sugar, (38 grams)
- 1 large egg (separated, white reserved)
- 1 tsp vanilla extract
For the Snickerdoodle Coating
- Reserved egg white
- ¼ cup sparkling sugar, or sanding sugar
- 1 tsp ground cinnamon
Recommended Equipment
Instructions
- Mix the dry ingredients. Combine the flour and salt; set aside.2 cups all-purpose flour | 1/2 tsp salt
- Combine sugar and cinnamon. In a small bowl combine 1/3 cup of granulated sugar with 1 1/2 teaspoons of ground cinnamon; mix to blend.1/3 cup granulated sugar | 1 1/2 tsp ground cinnamon
- Make the cookie dough. In a mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the granulated sugar and cinnamon mixture and the confectioners' sugar; beat until light and fluffy, about 3 minutes. Add the egg yolk and vanilla extract and beat until well blended. Reserve the egg white for brushing; cover and refrigerate until ready to coat the logs.1 cup unsalted butter | 1/3 cup confectioners' sugar | 1 large egg (separated, white reserved) | 1 tsp vanilla extract
- Add the flour mixture to the wet ingredients and beat on low speed just until the mixture is combined.
- Shape and chill. Divide the dough into 2 portions. Place one portion on a sheet of plastic wrap and roll up to form a log about 8 or 9 inches in length. Repeat with the remaining cookie dough. Tip: To keep refrigerator cookies from flattening on one side, cut 1 side of a paper towel tube lengthwise and place the plastic-wrapped roll of cookie dough in it. Refrigerate for 2 hour or up to 24 hours.
- Prepare the oven and baking sheets. Heat the oven to 350°F and line baking sheets with parchment paper.
- Make the cinnamon-sugar coating. Combine 1/4 cup of sparkling sugar with 1 teaspoon of cinnamon.1/4 cup sparkling sugar | 1 tsp ground cinnamon
- Coat the logs. Whisk the reserved egg white and brush it over a dough log. Coat the log with the sparkling sugar mixture. Repeat with the remaining log.Reserved egg white
- Slice and bake. Cut the logs into slices about 1/2-inch in thickness and arrange them on the prepared baking sheet, leaving about 1 1/2 inches between them. Bake the cookies in the preheated oven for 14 to 18 minutes, until just lightly browned on the bottoms.
- Cool on racks. Cool in the pan on a rack for 5 minutes; transfer to racks to cool completely.
Nutrition
Calories: 102kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 42mgPotassium: 14mgFiber: 0.3gSugar: 4gVitamin A: 199IUVitamin C: 0.01mgCalcium: 6mgIron: 0.4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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