Snickerdoodle cookies

I dun gone made some tastiness.

Haven’t written in a while have I? Ah well, to the biscuits.

This is the second time I’ve made this recipe (twice in one week… oops) and they’ve come out really well both times! (yay) 

I’ve been eyeing them up since I got the book the recipe is in; the hummingbird bakery cake days book. However, I had never tried them anywhere else (as in, made by any other fair hands except my own). But you’re just gonna have to trust me on this one guys… they be delish.

Another beauty of the snickerdoodle (we’ll get to baking in a mo, I promise) is that their ingredients are pretty simple as their only major, important flavouring is cinnamon, something most bakers (ok, pretty much ALL bakers) have in their cupboard anyways.

To the cookie creation! You’re going to need:

For the dough:

60g butter/marg

160g sugar

¼ tsp/1 drop vanilla essence

1 egg

240g plain flour

1 heaped tsp baking powder

1 tsp ground cinnamon (more/less depending on your taste buds)

For the coating:

1 ½ tbsp sugar

1 tbsp cinnamon

Cream together the butter, sugar and vanilla until light and fluffy. (If you have an electric whisk/mixer great, but I just used a fork) then add the egg and combine fully.

Sift together the remaining dry ingredients and mix them gradually in to the butter mixture until you’ve got a soft dough. (Make sure the cinnamon is evenly distributed, not too streaky)

Cover your mixing bowl with cling film and pop the dough in the fridge to rest. The book says 40 minutes, but I got impatient and that didn’t hinder me, so leaving them in there until the oven’s heated up and the trays are ready, etc. is fine.

Preheat the oven to 170⁰C and line two trays with grease proof paper. 

Mix together the sugar and cinnamon for the coating in a small bowl (like cereal bowl size is fine). 

Take the dough out of the fridge and break off small pieces (approx. a large teaspoonful), roll them into balls, roll them in the cinnamon-sugar mixture and pop them on the baking tray, no need to flatten them.  Allow a bit of space around each one for spreading whilst they cook.

Bake for about 12 minutes.

Once they’re out of the oven, let them cool for a bit on the parchment before putting them on a rack.

 

Look, mine look not dis-similar from the ones in the picture! Hurra!

And there you have it! Le snickerdoodle cookies. I’m sure I’ll be whipping them up again soon. Will you? 

The second time round, I added vanilla cream cheese icing and sandwiched some of them together, which tasted great however they completely stand alone as well. They would actually make a neat gift, wrapped in a box or cellophane; that is if you can keep from eating them all yourself… 

I hope you enjoyed this! Maybe I’ll write again next time I bake… who knows. I’m like a kitchen enigma! One minute I’m there, Imparting my culinary successes, the next I‘m gone; leaving only the virtual smell of warm biscuits (or muffins or cake or bread) behind me… and probably a line of crumbs…

Let me know how your snickerdoodles turn out, won’t you and I’ll see you never, but talk at you soon.

Love,

         Georgia

P.S. Has anyone got any idea why these biscuits have such a funny name?