Michael and Rachel's

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Snickerdoodles

Updated: 31 Aug 2015

Ingredients

  • 60g unsalted butter
  • 160g caster sugar
  • 1/4 tsp vanilla essence
  • 1 large egg
  • 240g plain flour
  • 3/4 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp salt

  • 1/4 tsp ground cinnamon

  • 1 1/2 tbsp caster sugar

  • 1 tbsp ground cinnamon

Method

  1. Cream together the butter and sugar until light and fluffy. Add the vanilla and beat to combine.
  2. Add the egg and beat well until light and fluffy.
  3. Sift together the flour, cream of tartar, bicarbonate of soda, salt, and cinnamon. Add to the mixture in three batches, folding carefully by hand to bring the mix together to form a smooth ball of dough.
  4. Cover the bowl with cling and refrigerate for 40 minutes.
  5. Preheat the oven to 170C and prepare cookie sheets. Mix together the caster sugar and cinnamon in a small bowl.
  6. Use a tablespoon measure to measure out approximately level tablespoons of dough; round into balls and then dredge in the cinnamon sugar. Make sure each ball is completely coated.
  7. Arrange on baking sheets (12 cookies per large baking sheet) approx 4 to 5 cm apart to allow for spreading.
  8. Bake for 12-13 minutes until the cookies are light golden in colour. Allow to cool on the sheet for a minute of two before removing to a wire rack.
  9. Best enjoyed fresh with a cup of tea.

When doubled, this recipe made 48 cookies.