Snickerdoodles

Try to resist .. I dare you!!

Try to resist .. I dare you!!

What is a Snickerdoodle you ask? A little puff of cinnamon, sugary bliss. These American classics have a soft, chewy sugar-cookie center with a cinnamon sugar coating, perfect with hot cocoa or just because. They are also ridiculously easy to make ..

Makes about 3 dozen

for the dough

  • 250g butter – at room temperature or softened NOT melted
  • 1½ cups caster/superfine sugar
  • 2 eggs
  • 3 cups plain/all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp bicarbonate of soda/baking soda
  • ½ tsp salt

for the crust

  • 2 Tbsp caster/superfine sugar
  • 1 tsp cinnamon

Preheat oven to 180º C/ 360º F. Grease and/or line biscuit trays with baking paper.

Beat sugar and butter together until pale, smooth and creamy. I use a hand held mixer or stand mixer for this so that I can do the next step easily

Add eggs one at a time, beating well between each addition. You want the egg thoroughly incorporated. Using an electric mixer helps stop the mixture curdling.

Sift together flour, cream of tartar, baking soda, and salt into a large basin.

Fold butter mixture into dry ingredients.  Mix well until all the flour is incorporated.

Stir the sugar and cinnamon together in a small basin or bowl.

Pinch off cookie dough and shape into balls 2.5cm/1″ in diameter. The balls need to be uniform in size as much as possible so a dessert spoon, large melon baller or cookie scoop will make this easier.

Roll the dough balls in the cinnamon-sugar mixtureand place on the prepared biscuit trays. Leave 5cm/2″ between each ball to allow for spreading

Bake for 8-10 minutes or until the top of each cookie is firm.

Remove from the oven and allow to cool on the tray.

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