The holidays bring on endless baking opportunities, and I kind of took it a bit overboard considering I literally hadn't baked in about 4 months! So among some of the thing I baked were these Snickerdoodle cookies, which were so delicious and easy that I had to share them with you (side note: I'm do realise how long it's been since I last posted! I did a bit of a blog revamp and changed the look a bit- but haven't posted for ages- so apologies haha)
Okay back to baking- so yeah, I didn't know this
before (I think it's an American thing??), but snickerdoodles are pretty much
like cinnamon biscuits/cookies. I am such a cinnamon fan, so I had to make
these- and I sandwiched them with vanilla buttercream in the middle because it
makes them even more delicious and without it, I found them a bit too crunchy
and hard, the icing softens them a little.
So yeah, here they are- I take no credit for the
recipe- I got it off Fine Cooking's website- but here are my
renditions.
INGREDIENTS:
You will need:
For cookies:
1 tsp. Bicarb
(baking soda)
Pinch table salt
2 tsp. cream of
tartar
2-2/3 cups
ordinary flour
1 cup unsalted
butter, softened at room temperature
2 cups sugar
2 large eggs
3 Tbs. ground
cinnamon
For butter cream:
1 and 1/2 cups icing
sugar
125g softened butter
2 teaspoons vanilla
essence
1 vanilla pod
WHAT TO DO:
Start by setting the oven to 180
degrees Celsius/ 350 Fahrenheit
In a large mixing bowl, put in your
softened (not melted) butter and 1 and 1/2 cups of the sugar. Beat them on high
with an electric whisk until the mixture looks quite bitty.
To make the cookie dough, you
must now gradually add in the flour mixture, a couple of tablespoons at a time,
into the sugar/butter/egg mixture. So start by adding a little and then using
the electric beater to combine it.
Continue doing this, gradually adding the flour
mix, and a thick dough will start to form.
Once pretty much all the flour has been added,
you'll find that the dough is too thick to continue using the beater. So just
switch to using your hands to combine the last of the flour and form a ball of
your cookie dough.
Now, in a separate, small bowl, mix the
remaining 2T of the cinnamon and the the remaining 1/2 cup of sugar- to
basically form cinnamon sugar (the measurements aren't important here, just make
cinnamon sugar like you would for pancakes and you can add more or less
cinnamon depending on what you like). Form little round balls of cookie dough
and dunk them in the cinnamon sugar, ensuring they are very thoroughly covered
in it.
Continue this until all the dough is used. Place
your cookies on a greased (or use a Silpad) baking tray. No need to
press down the biscuits with a fork- they flatten themselves. Don't make the
balls too big cause they grow a lot. Also, don't put them too close to each
other on the tray.
Cook them for 12-20 mins (depending on your
oven), but start checking from 12 mins because they turn and burn quite
suddenly. They will be golden but not dark dark yet when they are done.
To make the vanilla butter cream to sandwich
them, sift the icing sugar into a mixing bowl and cream in 125g of softened
butter. Add the vanilla essence and the seeds from a vanilla pod too
(optional). Now sandwich the cookies. Take 2 evenly sized
biscuits and sandwich them using the icing so that they look like this:
And tahdah, that's it! They are so easy, and
super good, so I hope your enjoy them!
