A stack of Snickerdoodle cookies

Snickerdoodle Cookie

Recipe created by Chef Ashian Topno

This cookie is worth all the cinna-money! ❤️

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg Free Tea Time Vanilla 900 g
Refined Flour 100 g
Water 50 g
Cookie Margarine 300 g
Ammonia 2 g
Cinnamon Powder 3-5 g

Preparation

  1. Mix refined flour and the premix together.
  2. In a mixing bowl, cream the fat using the paddle attachment till it gets soft and fluffy.
  3. Add the premix and flour, cinnamon, ammonia to it.
  4. Add water.
  5. Mix on medium speed for 2-3 minutes to form a soft dough.
  6. Make rounds of 30-50 g.
  7. Flatten slightly.
  8. Bake at: 170* C
  9. Bake for: 15-20 minutes.