SUPER-DUPER SNICKERDOODLES
I am constantly looking through recipes (especially baking recipes) to find one that i haven't made or tasted before. I also have to take in consideration my children likes and dislikes (very important as i end up eating too many otherwise).
Snickerdoodles apparently come from the Armish community. For me the sheer thought of any biscuit rolled/dredged in cinnamon and sugar has got to be good. And they were delicous!!
SUPER-DUPER SNICKERDOODLES
makes 14-20 depending on the size
115g unsalted butter, at room temperature
3/4 cup raw cane sugar, plus 2 tablespoons
1 large egg
1 Tbsp milk
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp cream of tartar
1/4 tsp baking soda
1/3 tsp salt
1 Tbsp cinnamon
NB the combination of cream of tartar and baking soda works as baking powder does.
In a mixing bowl, cream butter and sugar (not the 2 Tbsp) until light and creamy. Add the egg, milk and vanilla and blend until combined.
In a separate bowl, mix flour, cream of tartar and baking soda and salt. Add to the creamed mixture. Cover bowl with plastic wrap and refrigerate for at least 1 hour or until the dough is firm enough to handle.
Heat the oven to 180 C
On a plate, mix 2 tablespoons of sugar with cinnamon. Scoop and roll the dough into 2-5cm size balls or to your desired size. Roll in cinnamon and sugar to coat the balls of dough completely. Arrange the balls on ungreased baking trays, spacing them well apart.
Bake until the edges of the cookies are firm to the touch, about 12 minutes (do not overbake). Remove from tray and cool on rack.
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| Snickerdoodles |
Store cookies in an airtight container for up to 3 days.