What is a Snickerdoodle I hear a lot of people ask!
It is a butter cookie rolled in cinnamon sugar before it is baked. Yes I hear you! YUM!!!!
Scott loves anything with cinnamon and these are no exception. These are a great recipe to yet again make a batch and freeze uncooked for later.
250 gm butter, room temperature
1 1/2 cups caster sugar
2 3/4 cups plain flour
2 teaspoons cream of tartar
1 teaspoon bicarb soda
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup caster sugar
2 tablespoons ground cinnamon
Beat your butter and sugar until light and fluffy, add eggs one at a time beating thoroughly between eggs. Add vanilla.
In a separate bowl place flour, bicarb, tartar and salt.
Gently add flour mix to butter mix, don't over mix the batter. At this stage you need to refrigerate the mixture for 1 to 2 hours.
Using my trusty cookie scoop (you could use a tablespoon measure) I scooped out mix and rolled into balls.
In a bowl mix 3/4 cup sugar and 2 tablespoons ground cinnamon.
Roll your balls in the cinnamon sugar and place on your tray.
This is some of the batch going in for freezing. Freeze for 2 hours on tray then bag.
These cookies spread so remember to leave lots of room. Bake at 180C for 8 to 10 minutes. Watch them at 8 minutes they may begin to start burning around the edges.
Lets see if they last!