So I have changed up again yet another of my recipes. This one is my snickerdoodle cookies that are now elevated to a a Brûlée Doodle cookie. With the simple brûléeing of the cookies, you now have a soft chewy cookie with a crisp/crunch to the top. Let me know what you think about this version and y’all enjoy.
2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
2 sticks of unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
For the top: 2 tbsp. sugar, 2 tsp. ground cinnamon
Makes about 1 1/2 dozen cookies.
Directions:
Preheat oven to 350 degrees F.
Sift together flour, baking powder, and salt into a bowl.
Put butter and sugar in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons of sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon-sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks.
Now lightly sprinkle the tops of the cookies with white sugar. Place under broiler for 2-4 minutes (watch carefully so they don’t burn) to Brûlée them. Alternately, you can use a blow torch to Brûlée the cookies.
Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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