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With her new cookbook, Weeknight Baking, Michelle Lopez of the blog Hummingbird High is on a mission to prove that baking doesn’t have to be a sprawling weekend project. To that point, this snickerdoodle dough comes together with a stand mixer in less than 10 minutes, and the dramatic red coating is as easy as blitzing some freeze dried raspberries for a couple of minutes with a few pinches of citrusy sumac. You can easily order freeze-dried raspberries online or pick up a bag at Trader Joe’s.
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Ingredients
RASPBERRY SUMAC TOPPING
1⁄4 cup granulated sugar
2 heaping tablespoons freeze-dried raspberries, finely processed
2 teaspoons ground sumac
SNICKERDOODLES
2 3⁄4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 1⁄2 cups granulated sugar
1 cup unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
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Instructions
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