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Makes about 12 cookies
Ingredients
- 261g (2 cups) all-purpose flour
- ¾ tsp. cream of tartar
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 12 Tbsp. (1 ½ sticks) unsalted butter, room temperature
- 240g (1 ¼ cups) granulated sugar
- 1 large egg
- 1 ½ tsp. pure vanilla extract
For dipping
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 1 Tbsp. ground cinnamon
TIP:
- For a uniform look, use a cookie ring (or take-out container, whatever you have on hand) and gently shape the cookies in a ‘hula hoop’ motion while still hot and the dough is still soft.
Makes 12 cookies
Ingredients
- 145 g (1 cup) all-purpose flour
- 1 ¼ tsp baking soda
- ¾ tsp sea salt
- ½ tsp ground cinnamon
- 145g (10 Tbsp) (1 ¼ sticks) unsalted butter, room temperature
- 145g (1 ¼ cups) dark brown sugar
- 50g (¼ cup) granulated sugar
- 110g (1 cup) raisins
- 125g (1 ⅔ cups) oats
- 1 jumbo egg
- 1 ½ tsp pure vanilla extract
TIP:
- For uniformly round cookies, use a cookie ring (or take-out container or whatever you have on hand) to gently shape the cookies, using in a ‘hula hoop’ motion, while still hot and the dough is soft (see video).
Makes 12 cookies
Ingredients
- 283g (2 cups, plus 1 Tbsp.) all-purpose flour
- 1 Tbsp. ground ginger
- 1 ¼ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. sea salt
- 160g (11 Tbsp.) unsalted butter, at room temperature
- 174g (1 cup) dark brown sugar
- ⅓ cup turbinado sugar
- 1 large egg
- 1 Tbsp. molasses
- 1 Tbsp. fresh minced ginger
For Dipping
- 100g (½ cup) turbinado sugar
TIP:
-
For a professional and uniform look, use a cookie ring (or take-out container, whatever you have on hand) and when the cookies are still warm from the oven gently shape them in a ‘hula-hoop’ motion (see video).