Snickerdoodle cookies
We'll admit - these dangerously moreish cookies don't actually contain any ingredients from the Community Garden. But they are a firm favourite in Jenny's house in the winter, and just had to share.
Snickerdoodles are said to have their name derived from the German word schneckennudeln ("snail noodle"). We have no idea why, as they resemble neither snails nor noodles. But however cryptic their etymology, they are very simply our favourite winter-themed cookie. I hope you enjoy them as much as we do at home.
This recipe makes 30-36 cookies. But I’ll tell you now, it won’t be enough ;)
Ingredients:
Cookie Mix:
1 cup / 227g softened butter
2 teaspoons vanilla extract
1 cup / 200g granulated sugar
â…“ cup / 65g brown sugar
2 medium eggs
3 cups / 360g plain flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda
¼ teaspoon salt
Cinnamon Sugar Coating:
¼ cup of granulated sugar
2 tablespoons of ground cinnamon
Directions:
Preheat the oven to 190°C (375°F).
In a small bowl, mix together the ingredients for the cinnamon sugar coating until evenly incorporated. Set aside.
Now make the cookie dough: in a large mixing bowl whip the butter with vanilla extract until it’s light and fluffy.
Add the granulated sugar and brown sugar and mix until well incorporated.
Stir in the eggs until thoroughly incorporated.
Add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
Cover with cling film and chill for 30-60 minutes in the fridge.
When chilled, use your hands to roll the dough into ping-pong sized balls.
Dip the dough into cinnamon sugar mixture and roll around, covering the dough ball completely.
Place the cookie dough balls on a baking paper-lined baking sheet and bake for 10-12 minutes.
Allow to cool, serve and enjoy!
Notes:
No notes; there’s really no improvement on perfection.
This recipe was originally found on Tasty.co.