Snickerdoodles
Roll cookie dough in cinnamon sugar to satisfy your sweet tooth – you can even freeze the unbaked dough balls for whenever you need a last-minute treat
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 250g unsalted butter , softened
- 50g soft light brown sugar
- 100g golden caster sugar
- 1tsp vanilla extract
- 1egg , beaten
- 300g plain flour
- 1tsp bicarbonate of soda
- 1tsp cream of tartar
- 1tsp ground cinnamon
- 4tbsp demerara sugar
- ½tsp ground cinnamon
- ½tsp grated nutmeg
- pinch of ground cloves
Instructions
Step 1
Tip the butter, brown sugar, caster sugar and vanilla into a large bowl. Beat using an electric whisk on medium speed for 4-5 mins or until light and fluffy. Mix in the beaten egg well. Sift in the flour, bicarb, cream of tartar and cinnamon. Stir to combine, bringing together the dough with your hands, if needed.Step 2
Chill the dough for 1-2 hrs or overnight. When you’re ready to bake, heat the oven to 180C/160C fan/gas 4. Roll the dough into smooth balls, about 40g each.Step 3
For the cinnamon sugar, combine the demerara, cinnamon, nutmeg and ground cloves in a small bowl. Roll the dough balls in the cinnamon sugar mixture, then arrange over two baking trays lined with baking paper, ensuring they're well spaced apart. The unbaked dough balls will keep frozen for up to three months. Bake for 10-12 mins, then transfer to a wire rack. Serve slightly warm, if you prefer a fudgy cookie, or leave to cool completely.