For shaping, I use a small cookie scoop or a teaspoon to portion out the dough, rolling it quickly between my palms to form a smooth ball about 1 inch in diameter. I immediately roll each ball in the cinnamon sugar mixture, coating it completely. I place the coated balls about 2 inches apart on the prepared baking sheets. They don’t spread much, but they need room to puff. I bake them for 10-12 minutes, just until the bottoms are lightly golden and the tops look set. They will be soft to the touch. I let them cool on the sheet for 5 minutes before transferring to a rack—they’re too fragile to move right away.
Pro Tips for Best Results
The temperature of your melted butter is key. I tested this three different ways: piping hot (made a greasy dough), completely cooled to solid (wouldn’t blend), and warm to the touch (perfect). Trust me, letting it cool for 8-10 minutes after melting works better. It should be liquid but not so hot that you can’t comfortably hold your finger in it.
For an extra sparkly, crunchy exterior, roll the dough balls in the cinnamon sugar twice. After the first coat, let them sit for 2-3 minutes. The moisture from the dough will dissolve the sugar slightly. Then, give them a second roll in the cinnamon sugar just before baking. This creates a delightfully craggy, sugary crust that is absolutely addictive.
To ensure soft, tender bites, do not overbake. They are done when they still look a little soft in the center and have just a hint of gold on the bottom. They will continue to cook on the hot baking sheet as they cool. I set a timer for 10 minutes and check. A batch I over-baked to 14 minutes was dry and cakey instead of soft.
Common Mistakes to Avoid
My biggest first-time mistake was using hot, just-melted butter. I was impatient and poured it right in. It slightly cooked the egg, creating little scrambled bits in my dough and making the texture odd. Don’t do what I did! That cooling time for the butter is a small but critical step for a smooth, emulsified batter.(See the next page below to continue…)