Thick Snickerdoodles

Ingredients

• 1 stick (4 ounces) unsalted butter, room temperature
• ½ cup (106 grams) brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 large egg
• 1 ½ cup (180 grams) bread flour
• 1 tablespoon granulated sugar
• 1 tablespoon demerara sugar
• 1 ½ teaspoons cinnamon

Method

1. Mix butter, brown sugar, baking powder, cinnamon, vanilla, and egg together until combined (mixture may look slightly curdled).
2. Add bread flour and mix until a dough forms.
3. Wrap the dough and refrigerate for at least 1 hour, up to 3 days.
4. Preheat oven to 350°F and line a baking sheet with parchment paper.
5. Whisk together granulated sugar, demerara sugar, and cinnamon in a small bowl.
6. Scoop dough into 8 large portions.
7. Roll each portion in the cinnamon sugar mix and place on the baking sheet, spaced 2 inches apart.
8. Bake for 14 to 16 minutes.
9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
10. Store cooled cookies in an airtight container at room temperature for 3-5 days.