Saturday, 17 January 2015

Snickerdoodle cookie recipe

Merry Christmas! Yes, yes, I know I'm a little late writing this post, but just because Christmas was nearly a month ago doesn't mean you can't still enjoy these sugary, cinnamon cookies. These are generally thought of as an American festive cookie, and that the name is just a whimsical made-up concoction; but there is some thought that they originated from the German Schneckennudel, a type of pastry. Either way, they are delicious!

60g butter or marg
160g caster sugar
1/2 tsp vanilla paste
1 egg
240g plain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

For the coating:
1 tbsp caster sugar
1/2 tbsp cinnamon

Cream together the butter, sugar, and vanilla paste until light and fluffy. Gradually add the egg and mix well.
Sift the flour, baking powder, salt, and cinnamon into the mixing bowl, and fold in. Mix well until a dough forms.
Place the bowl into a bowl, cover with cling film, and place in the fridge for half an hour.
Preheat the oven to 170C.
Mix together the sugar and cinnamon for the coating.
Make walnut-sized balls of dough, and then roll around in the cinnamon sugar to totally coat. Place on to prepared baking trays, and bake for about 12 minutes.

Mini doughnut-looking Snickerdoodles
Before baking, these cookies look like minature doughnuts - good enough to eat even more they're baked. Once baked they are quite doughy and best eaten with a cup of tea to sip.

Baked Snickerdoodle cookies

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