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Prep
20m
Cook
15m
Total
35m
Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
In a mixing bowl, either with a rubber spatula by hand or with a paddle attachment, cream together the butter and both sugars until the texture is creamy and combined about 5 minutes.
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For
16
M
I
230
g
Soft butter, unsalted
100
g
Sugar
170
g
Light brown sugar
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A
Audrey
17 days ago
Why does it talk about chocolate ganache? Don’t your roll these cinnamon sugar? And also, don’t you use my tartar?
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B
Bake it with mel
17 days ago
HI Audrey, Sometime i like to make a ganache and then layer on the bottom of the cookie to create a chocolate layer on the bottom. Its optional but yes the traditional method is to roll them in cinnamon sugar before baking. I do not use cream of tartare the corn starch, and flour and baking powder work perfectly.
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J
Jennifer E
4 months ago
When you mix the butter what speed do you mix with the paddle attachment. Also what speed for the butter and the sugar mix?
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B
Bake it with mel
4 months ago
Mix the butter and sugar on speed 4 medium high to get it nice and fluffy and scrape down the sides a few times.
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L
Lactosetheintolerant
5 months ago
Would you recommend using Ceylon cinnamon or Vietnamese cinnamon for this recipe?
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B
Bake it with mel
5 months ago
definitely the ceylon cinnamon its much sweeter the vietnamese is mostly used for savory dishes its much spicer and less sweet
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