Snickerdoodle Cookie Dough

Ingredients:

• 1 cup premium flour
• 0.5 tsp ground cinnamon
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter at room temperature
• 2 tablespoons plain yogurt

Preparation:

1. Microwave the flour for 1 minute. Remove and stir thoroughly. Microwave for another minute or until the flour reaches 180°F (82°C). Sift into a medium bowl, then add the cinnamon, baking soda, and salt. (Heating the flour to 180°F (82°C) reduces the risk of illness associated with consuming raw flour.)
2. In a large bowl, beat the butter, white and brown sugars, and yogurt with a mixer on medium-high speed until smooth, about 2 minutes. Add the flour mixture and mix on low speed until smooth. Turn off the mixer and mix by hand if necessary. Refrigerate the dough in a tightly sealed container for up to 5 days.
3. Dough:
   This eggless dough can also be baked. Form balls with 1 tablespoon of dough. Spread evenly on a parchment-lined baking sheet and bake at 175°C (350°F) until golden brown, 10-12 minutes.