#32 Snickerdoodles

I appreciate the (American?) sentiment that you should never return a biscuit/cookie tin to it’s owner empty, so when my lovely friend Becky left her Emma Bridgewater tin behind it had to be filled. Around this particular tin were words of baking goods; jam tarts, iced gems etc, and then…snickerdoodles? How have I not heard of these before?! A quick search of pinterest and they looked pretty easy and delish. Basically these are a simple stiff cookie dough which you roll in a cinnamon and sugar mix before baking. This is the recipe I followed:

Cream 125 grams unsalted butter (at room temperature) and 3/4 of a cup granulated white sugar. Beat in 2 large eggs and 1/2 teaspoon vanilla essence.

Sift in 1 1/2 cups flour, 1/4 teaspoon salt, 1 teaspoon baking powder and 1/2 teaspoon nutmeg.

Beat until mixture forms a stiff dough, roll walnut sized balls of dough in 1/4 cup white sugar and 2 teaspoons ground cinnamon.

Bake on lined tray at 180.c for 8-10mins until they are golden brown. 

On pinny they all looked much flatter (use a glass to flatten before baking?) and sound like they have a softer result- a lot of the recipes include cream of tartar which mine didn’t so perhaps this is the key. Here are mine mid-roll, and in the aforementioned tin:

I made a second batch without the nutmeg and sugar/cinnamon rolling and added chopped walnuts and white choc on top.

Best reason to make your own snickerdoodles? They make your kitchen smell like Christmas!!!

x Ruth

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