Classic Snickerdoodles
Snickerdoodle cookies are an American staple, made of a few simple ingredients.
What makes them so special and popular? Well, the dough is rolled in a cinnamon and sugar mixture before baking. Much like a cinnamon roll.
Whilst some like theirs chewy, others prefer it more cakey. This recipe will give you a crisp outside with a softer centre.
Just perfect if you ask me.
Happy Baking!
Ingredients
For the dough
300g flour
1 tsp baking soda
2 tsp cream of tartar
220g butter (softened)
100g light brown sugar
200g granulated sugar (plus 25g extra)
2 eggs
1.5 tbsp ground cinnamon
vanilla essence (to taste)
salt
Method
Combine the flour, baking soda, cream of tartar and salt together in a bowl.
In a separate bowl - whisk the softened butter for about 1 min until smooth.
Incorporate the brown sugar and granulated sugar and beat until well combined.
Add the eggs and vanilla essence. Continue to beat for about 3 min until the batter thickens and gets yellow in colour.
Now fold in the dry ingredients and mix until just combined.
Cover the bowl with clingfilm and let it sit at room temperature for about 30 min. This allows the batter to thicken.
Preheat the oven to 170°C (fan) and line two baking trays with baking parchment.
On a deep plate, combine the cinnamon with 25g of granulated sugar.
Use an ice cream scoop (or about 3 tbsp) to portion the dough. Shape it into balls.
Roll the balls in the cinnamon-sugar mixture and place them on the baking tray. Press down the centre to flatten the balls. Make sure to leave enough space in between as the dough will expand.
Bake for about 8-10 min or until lightly browned on the sides. The centres will still look soft.
Allow the cookies to cool on a wire rack.
Makes about 32 cookies.