Snickerdoodle Cookies

This is another bulk formula. This make up is a different method of making up the dough, a perfect one for freezing the dough for later use since it minimizes space needed to store the cookies.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 417
Yields: 10# (makes approximately 3 ish 2# 10 oz. logs, each logs yields about 20 cookies)

80.88% Butter, 1.189 kg
99.26% Sugar, 1.459 kg
23.53% Eggs, 346 g
2.94% Vanilla extract, 43 g
100% Bread flour, 1.470 kg
1.18% Baking powder, 17 g
0.88% Salt, 13 g
Total: 308.67%


MOP: Creaming method
Shaping: Roll into 17" logs. Cut to 1/4" disks weighing about 2 oz each. Roll in cinnamon sugar before baking.
Bake: 350° F convection (approximately 10-12 minutes)