How To Bake The Perfect Dough: Snickerdoodle

hey guys what’s up I’m Sarah Taylor I’mDoug Taylor with the perfect dough sofunny story about the perfect dough andhow it came about so we have a cookiecompany called Taylor chip and our slopein front of that is the perfect cookiewe kind of came up with that becausewhen people would try them they wouldliterally say wow this cookie is perfector like we like it we’ll use it so westarted using the perfect cookie forTaylor tip and then we were like how dowe how do we wholesale and how do welike do more than just bake to sellcookies and there really wasn’t a way todo without adding in like emulsifiers orsoy or anything like that and so insteadof doing that we were like well thisdough last naturally in the fridge for along time just how we had it with sometesting we figured out it would last awhile it’s just the dough and we call itthe perfect dough after the perfectcookie what you want to do is open thebank first so we have a sheet here withparchment paper on the bottom and thenwe have 1/4 cup scoop I’ve always bowlof punch Leafs because I don’t want toget them dirty I don’t do the laundryserious and she deals I mean when theygood stuff on my clothes all the timeI want list snickered you know becausethere’s cinnamon in there they see thatthere’s cinnamon swirls throughout thedough there which is kind of makes likea lot of times when you’re making asnickerdoodle you do cinnamon over thecookie and you can still do that at homeof you have like a cinnamon sugarmixture or you want to make your own youcan definitely do that for us we figuredif we swirl it throughout the doughyou’re gonna get that nice swirl anywayso you’ll get that texture it’ll just beall throughout the cookie you can eatall the little pieces that’s right youcan you don’t even have to bake thedough and if you’ve made it this far Idon’t know what’s wrong with you oh I’mjust kidding I likeyou break miss Cooper you’ll just haveto revise all right so now we’re gonnaput 9 1 9 on the sheet I broke this lasttime around all right okay you mightwant to have a better scooper than thissometimes you just don’t have the bestequipment at home and we’re just tryingto really show you that all rightbeautiful beautiful we have nine cookieson the tray here so I’m gonna go aheadbecause I like mine a little crunch hereI’m gonna go ahead and start it out byputting these in for 13 minutes 350 thatin the center rack there push it inmaybe a little bit more shut the doorand I will set my timer for 13 minutesand 30 seconds I guess so sacred oakcookies have been in for 13 minutes and30 seconds we are going to pull them outand see how they’re doing they got avery big they’re definitely a little toogooey so we’re gonna stick them back infor I’d say probably two and a halfminutes so they have been in for 16minutes which again this is the firsttime we ever used this oven so it’s acompletely new experience also the theone thing about the snickerdoodle andit’s nothing bad about it but like youget a lot of sugar in there and that’llmelt so it might be a little flatter butthey taste great so we’re just put itoverhere too cool and they look good they’rea little cruncher then Sarah would likebut I actually like mine crunchy soagain totally up to you we’ll let themcool for a little three to five minutesand then we’ll try them so we just gotdone letting these cool all rightwhich side would you want doesn’t matterwell these are quickly perfectly[Music]Oh like these turned out a littleflatter most of the time there are alittle puffier that’ll depend on whereyour fans are in your oven – and howlong you let the dough sets it out sothat dough was really warmso because of how warm it was thecookies turned out a little flatter theyall taste the same it’s just totally ifyou want them to be super thick get themright out of the freezer and put them onthe sheet and put them in the oven rightaway if you want to be thicker so thatconcludes our snickerdoodle cookiebaking thanks so much for watching andhope it is successful for you guysyou