Snickerdoodle Dandies

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.

Preheat the oven to 180C, Gas 4.

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.

Add the salt, vanilla and egg to the butter and continue mixing until combined and smooth and fluffy, about 3 to 4 minutes.

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.

Divide the mixture in half and add one choice of ingredients to each half

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.

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.

Tips: The snickerdoodles are also good plain, or with added chocolate chips. Sprinkle any leftover cinnamon sugar on hot buttered toast…