Snickerdoodles

NOTES: 

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the

measuring cup and add more to fill the cup, as necessary. One cup of Bakery Mix equals approx. 125g.

COOKIE TIPS:

1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes. It makes the best cookies!

2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.

3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (ie different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or

1-2 tsp of liquid if the cookie doesn't spread enough.

INGREDIENTS

1 2/3 C MULTI-USE BAKERY MIX (208g)

1 C S'WEEET! Sweetener Blend (140g) *see below for substitutions

1/2 C Soft or melted Butter (112g)

2 Eggs (100g)

2 t Almond Extract

2 t Vanilla Extract

1/3 C Granulated Sweetener, such as Allulose or sugar

1/3 C Cinnamon

Makes 12-18 Cookies

DIRECTIONS

In a tall bowl, stir together the granulated sweetener and cinnamon and set aside.

1. Pre-heat your oven to 350°F.

2. In a medium size bowl, combine the sweetener with our Bakery Mix.

3. In another bowl combine the butter, eggs and extracts and whisk until combined.

4. Combine the wet and dry ingredients together and let the dough rest in the refrigerator until firm enough to handle.

5, Scoop out portions of dough into the bowl of cinnamon/sugar and toss to coat.

6. Place on a greased or lined sheet pan.

7. Bake about 13-15 minutes.

*SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to an add an additional 1-4 T Bakery Mix. Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.

To substitute S'WEEET! for real Sugar use 3/4 C (the weight is about the same as 1 C of S'WEEET! 140g) and increase the Bakery Mix by 1 T.

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