When I’m not writing, but still need a creative outlet or time away from editing, I turn to baking. One of my all time favorite cookies are snickerdoodles.
The first time I ate a snickerdoodle was in Seattle as I lined up for PAX (a computer gaming convention) with my hubby. These wonderful girls were selling cookies for charity, and after two hours in the python queue, I jumped for the delicious cinnamon cookie.
Back home, I searched for the recipe, only to discover hundreds on the internet – all pretty much the same. I trialed my first batch, but it had a tart taste. Of course this was because of the cream of tartar I added. So, I removed it from the recipe, and the snickerdoodles turned out perfect. Ever since then, I’ve been tantilizing my friends and family with them, especially since they are beyond easy to make.
So, I’m sharing with you the version I use, and while they are very much on the indulgent side, they are so difficult to resist. Plus, they fill your home with the sweetest smell ever.
– 1 ½ cups caster (superfine) sugar
– 1 cup unsalted butter (227grams)
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 ¾ cups of plain flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1/3 cup caster (superfine) sugar
– 2 teaspoons ground cinnamon
1. Beat sugar and butter until smooth
2. Add eggs, one at a time, as beating
3. Beat in the vanilla extract
4. Add flour, baking powder and salt into wet mixture, until smooth
5. If dough is too soft to roll into a ball, cover and refrigerate for at least 15 minutes or until firm enough to roll into a ball
6. Oven should be at 190 degrees Celsius (374 F), with fan
7. Mix the caster sugar and ground cinnamon (from the coating ingredients) in a bowl.
8. Shape the dough into round balls. Roll the balls of dough in the sugar and cinnamon mixture. Place the coated balls on a tray lined with non-stick cooking paper, ensuring there is enough space between the balls, as they grow quite a bit.
9. Once the oven is hot, bake the balls for 12-15 minutes, or until gold at the edges. When first pulled out they will be very soft to the touch, this is fine, since they harden when left to stand for about 10 minutes.