45 min220 kcal24 portions

Gourmet Snickerdoodle Cookies with Spiced Caramel Glaze

Name: Gourmet Snickerdoodle Cookies with Spiced Caramel Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Ingredients: 227 g quality unsalted butter (Haute-Savoie); 1 ks vanilla beans (from real bourbon vanilla); 300 g quality cane sugar; 2 ks large eggs (size L); 330 g premium all-purpose flour (type 00); 8 g cream of tartar; 5 g baking soda; 1.5 g fine sea salt; 40 g cane sugar for coating; 6 g ground cinnamon; 1 g ground nutmeg; 80 g quality brown sugar; 30 g butter; 50 ml whipping cream 33% fat; 1 g ground cinnamon; 0.5 g pinch of salt

#desserts#cookies and brownies#< 30 minutes#For large groups#Oven

These Snickerdoodle cookies are crafted to the highest standard. We use premium ingredients like real bourbon vanilla beans, butter from elegantly buttery Haute-Savoie butter, and an anchovy caramel glaze with a touch of cinnamon and nutmeg. Precise techniques including dough resting, tray chilling, and double coating in the spice mix ensure perfect texture and deep aroma in every cookie. The result is cookies with a perfectly crispy crust and a softly chewy center, leaving an unforgettable impression even on the most demanding gourmets.

Ingredients

Basic Ingredients

227 g quality unsalted butter (Haute-Savoie)1 ks vanilla beans (from real bourbon vanilla)300 g quality cane sugar2 ks large eggs (size L)330 g premium all-purpose flour (type 00)8 g cream of tartar5 g baking soda1.5 g fine sea salt

Spices and Coating

40 g cane sugar for coating6 g ground cinnamon1 g ground nutmeg

Caramel-Cinnamon Glaze (optional)

80 g quality brown sugar30 g butter50 ml whipping cream 33% fat1 g ground cinnamon0.5 g pinch of salt

Procedure

Preheat the oven to 175 °C and prepare a baking tray with parchment paper. Pay attention to the tray and thoroughly chill it in the refrigerator before use.
In a bowl, whip the butter to a creamy consistency (ideally with a mixer and whisk), add the vanilla bean seeds, and gradually incorporate the cane sugar until the mixture is light and fluffy (about 4-5 minutes).
Add the eggs one at a time, mixing well after each addition to create a homogeneous batter.
In a separate bowl, mix the flour, cream of tartar, baking soda, and salt.
Gently sift the dry ingredients into the butter mixture and fold them in with a spatula using gentle folding motions to keep the mixture airy.
Cover the finished dough with cling film and allow it to rest in the refrigerator for at least 30 minutes, ideally 1 hour. At the same time, place the baking tray in the refrigerator to chill.
While the dough rests, prepare the coating mix by combining cane sugar, cinnamon, and nutmeg.
Shape the dough into perfectly round balls about 2.5 cm in diameter, let them warm slightly on the work surface for about 5 minutes, then coat them twice in the spice mixture, first pressing gently, then evenly rolling.
Place the coated balls on the chilled tray spaced at least 5 cm apart to allow even rising and to develop the characteristic texture.
Bake in the preheated oven for exactly 10 minutes, watching for golden edges. Transfer the warm cookies immediately to a wire rack to cool so the crust sets properly and remains crispy.

Nutritional values

Calories

220 kcal

Proteins

3 g

Carbohydrates

28 g

Fats

12 g

Saturated fats

7 g

Fiber

1 g

Sugar

16 g

Cholesterol

65 mg

Sodium

150 mg

Portions