Snickerdoodle Sables
 
Makes about 24
Ingredients
  • ⅔ cup (133 grams) granulated sugar
  • 2 teaspoons (4 grams) ground cinnamon
  • 1 cup (227 grams) unsalted butter, softened
  • ⅓ cup (40 grams) confectioners’ sugar
  • ½ teaspoon (1.5 grams) fine sea salt
  • 2 large egg yolks (37 grams), divided
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
Instructions
  1. In a small bowl, combine granulated sugar and cinnamon.
  2. In the bowl of stand mixer fitted with the paddle attachment, beat butter at medium speed just until creamy. Add ⅓ cup (67 grams) cinnamon sugar, confectioners’ sugar, and salt, and beat until smooth, about 1 minute, stopping to scrape sides of bowl. Add 1 egg yolk (18.5 grams) and vanilla, and beat for 1 minute. With mixer on low speed, add flour, beating just until combined.
  3. Turn out dough onto a lightly floured surface. Press and knead until dough comes together. Divide dough in half, and roll each half into a 7-inch log. Wrap logs in plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
  4. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  5. Using a sharp knife, cut dough into ½-inch-thick rounds. Beat remaining egg yolk (18.5 grams) and brush top of rounds; dip in remaining cinnamon sugar. Place rounds 2 inches apart on prepared pans.
  6. Bake, rotating pans once, until golden, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Recipe by Bake from Scratch at https://bakefromscratch.com/snickerdoodle-sables/