Snickerdoodles

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 eggs

2 3/4 cups plain flour

2 teaspoons cream of tartar

1 teaspoon bicarb soda

1 teaspoon vanilla extract

1/2 teaspoon salt

Coating

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!