Equipment Needed
- Mixing bowls (medium and small)
- Whisk
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop or teaspoon
- Wire cooling rack
Step-by-Step Instructions
We start by preheating the oven to 350°F (175°C) and lining our baking sheets with parchment paper. In a medium bowl, I whisk together the flour, baking powder, and salt. This isn’t just mixing; it ensures the leavening is evenly distributed so every little bite puffs up perfectly. I set this dry mixture aside. In my small bowl, I combine the sugar and cinnamon for the coating, whisking it until it’s a uniform, sandy tan color. I set this bowl aside, too, within easy reach.
Now, for the wet ingredients. In a separate, larger bowl, I whisk together the ¾ cup of granulated sugar and the melted, slightly cooled butter until they’re fully combined. It will look a bit like a thin, grainy paste. Next, I whisk in the egg and vanilla extract vigorously for about a minute. The mixture should become smooth, slightly paler, and glossy. This is the base of our dough, and it already smells wonderful. The vanilla scent really blooms here.
Time to bring it all together. I add the dry flour mixture to the wet ingredients. Using my spatula, I gently fold everything together just until no dry streaks of flour remain. The dough will be soft, a bit sticky, and wonderfully fragrant. I resist the urge to overmix; a few floury turns are fine. Overmixing leads to tough bites, and we want them tender. At this point, I let the dough sit for about 5 minutes. This allows the flour to hydrate fully, making it easier to handle for scooping.(See the next page below to continue…)