COOKIES

SNICKERDOODLE SABLÉS

Makes about 24 cookies

Recipe by Marian Cooper Cairns

A sophisticated spin on the classic American cookie, this recipe delivers the buttery cinnamon flavor you love in a crumbly French shortbread. Instead of just rolling the dough in cinnamon and sugar like the standard snickerdoodle recipe requires, we incorporate the ingredients into the dough, brush with egg yolk, and dip them in cinnamon sugar again before baking.

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

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 cinnamon sugar, confectioners’ sugar, and sea 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, gradually 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. Brush top of rounds with remaining 1 egg yolk (18.5 grams), and dip in remaining cinnamon sugar. Place rounds 2 inches apart on prepared pans.

6. Bake until golden, 18 to 22