- STEP 1
The recipe makes about 24 snickerdoodle cookies. It’s divided in half to make two different flavours of snickerdoodles at a time (approx 12 each). Choose from blueberry, banana and apricot, walnut and raisin or apple. Most cookie recipes use a higher proportion of sugar and butter which makes them either crisp and thin or soft and chewy. For a less sugary treat, I’ve used a lower ratio of sugar, which creates light and cakey texture – the added fruit and nuts provide extra natural sweetness.
- STEP 2
Preheat the oven to 180C, Gas 4.
- STEP 3
Ensure the butter is at a cool room temperature. Mix the butter with the sugar in a large bowl and beat with an electric mixer until light and fluffy.
- STEP 4
Add the salt, vanilla and egg to the butter and continue mixing until combined and smooth and fluffy, about 3 to 4 minutes.
- STEP 5
Weigh the flour and put into a bowl, add the baking powder and mix well with a whisk. Add to the butter mix and blend on a low speed with the electric mixer, or a wooden spoon until it just comes together. Let the dough rest in the fridge whilst measuring the added ingredients.
- STEP 6
Divide the mixture in half and add one choice of ingredients to each half
- STEP 7
Mix the cinnamon sugar and put in a wide flat bowl. Using a soup spoon, scoop out dough and work in the palms of hands to make a small golf ball size ball. Roll this in the cinnamon sugar and place on a baking sheet. Press down in a firm stroke to slightly flatten the ball to a disc about 2cm thick. The cookies do not spread very much, but allow plenty of space between each. Ideally, cook one tray of cookies at a time.
- STEP 8
Bake toward the top of the oven for between 12-15 minutes until browned at the edges. Remove from the oven and leave on the baking tray to cool for a few minutes. Then transfer to a rack and cool completely. Store in an airtight container.
- STEP 9
Tips: The snickerdoodles are also good plain, or with added chocolate chips. Sprinkle any leftover cinnamon sugar on hot buttered toast…