• 240g flour (2 cups)
• 1 stick butter (higher quality really matters given the insane amount of it in this recipe)
• 1 cup buttermilk (buttermilk adds subtle sweetness and acidity and is common in southern US baking)
• 1 teaspoon sugar (assists browning and allows you to bake them less, leading to moister biscuits)
• 1.5 teaspoon baking powder
• 1/2 teaspoon kosher salt

Cut the butter into the flour (either via a pastry blender or a foot processor). It should nearly disappear. Mix everything else in. flatten into a sheet, fold over. Repeat 7 times.

• 250g (1c) warm water, 90F/32C (specific temp helps with consistency during colder or warmer weather)
• 3g (3/4t) instant yeast
• 9g (2t) salt
• 365g (3c) bread flour

More wet and puffy than a normal new york dough, since it has a pan to assist. Optionally mix a portion of the flour and water separately and wait 15 minutes to Autolyse (makes everything else easier). Mix everything else in, and do stretch and folds every 15 minutes to build strength. Optionally, rest in the fridge for a few days. Stretch, put in pan, top, and cook at 480 for 14ish minutes (minimum).

Recipe is mostly just the original Joy of Cooking recipe (the one that invented Snickerdoodles), but personalizations are down below.

• 160g all-purpose flour
• 1/2 cup (1 US standard stick) of butter or shortening (room temp!)
• 1/4 cup (50g) and 1/2 cup (100g) (separated) granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• Cinnamon Sugar for dusting (not measurable)
• Salt (up to how salty you like desserts, but I like 1/2 tsp of Kosher Salt (3g))

The big thing I do differently is separate the egg and whip the whites, which leads to a fluffy-yet-chewy interior and a crunchy exterior. I also start them hotter, around 400f, dropping the temp to 350f after a few minutes. If you really like cinnamon, consider grinding a whole stick of cinnamon, it will be extremely potent and almost spicy on the finished cookie, which balances the sweetness.