Snicker-doodle Cookies

Snicker-doodles (Recipes for Home & Restaurant) by Nadine Lloyd

Snicker-Doodles


Ingredients:  (Serves 4-6)

1¾ cups cake & pastry flour
140g (4.94 oz.) unsalted butter - room temperature
½ teaspoon baking soda
½ teaspoon cream of tartar
⅜ cup caster sugar
1 large egg - room temperature
½ teaspoon vanilla extract
½ teaspoon salt
Cinnamon sugar - (½ cup caster sugar + 3 teaspoons ground cinnamon - mixed)


Method:
Preheat the oven to 180°C (356°F)
Line two baking trays with baking paper.

In a medium sized mixing bowl, add the butter and sugar together.
Mix, using an electric mixer, until pale and fluffy.
Add the egg and vanilla extract.
Mix until combined.
Sift in the flour, cream of tartar, baking soda and salt.
Mix until combined, and a smooth soft dough forms.

In a separate bowl, mix the cinnamon and sugar together.

Use a tablespoon to portion out the dough.
Place the dough into the palm of your hand, and then roll the dough between your palms to create a nice ball.
Roll each ball through the cinnamon/sugar mixture to coat them.
Place the dough balls on your prepared tray.
Using the back of a spoon, lightly press the dough ball down.
Leave about 5cm (2in) between each cookie.
Sprinkle extra cinnamon sugar on top of each cookie.

Bake for 9-12 minutes or until slightly golden brown around the edges and cooked through.
Remove from the oven and allow the hot cookies to cool on two cooling racks.
Serve with tea or coffee.



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Snicker-doodles (Recipes for Home & Restaurant) by Nadine Lloyd
Snicker-doodles (Recipes for Home & Restaurant) by Nadine Lloyd
Snicker-doodles (Recipes for Home & Restaurant) by Nadine Lloyd
Snicker-doodles (Recipes for Home & Restaurant) by Nadine Lloyd
Snicker-doodles (Recipes for Home & Restaurant) by Nadine Lloyd