After a living for a year in London I became a very tea and biscuits kind of a girl but my first love was and always will remain chunky, gooey, American style cookies. A Snickerdoodle is one such hybrid which hits both notes, a minute here or there in the oven can change their entire texture! A scrummy buttery shortbread tasting cookie coated in cinnamon sugar.
- 275g Flour
- 10g baking powder
- 2g salt
- 180g caster sugar
- 2 Eggs
- 220g butter
- 5g Vanilla essence
- For the cinnamon sugar
- 30g sugar
- 8g cinnamon powder
- Preheat oven to 180’
- Sift all the dry ingredients (flour, baking powder, salt) in a bowl.
- In a stand mixer ( I use a Kitchenaid ) with the paddle attachment cream the butter and the sugar together till they’re mixed in and nice and fluffy, add the eggs one by one and then vanilla.
- Slowly, add the sifted in flour mixture on a lower speed and beat until just combined. Chill in the refrigerator for 20 minutes.
- In the meanwhile combine the sugar and ground cinnamon and voila! Cinnamon sugar
- With an ice cream scooper or tablespoon portion out the dough and roll into balls
- Finally, roll the dough balls into the cinnamon sugar, make sure it’s nicely coated since this is essentially the flavour.
- Place on the prepared baking tray ( parchment paper on it so that the cookies don’t stick) with ample space for the cookies to spread
- Now here’s the trickiest part, bake for 10 minutes if you want a gooey soft cookie, 12 minutes if you want that sweet spot of a soft centre and crunchy edges or 15 minutes if you want it to be a total biscuit
- Let them cool once out of the oven for the texture to come fully.
- Best enjoyed with Earl grey tea!