Wednesday, 4 May 2016


A quick and easy recipe for those days when you want something to munch on, but don’t feel like running out to the market for ingredients. And this cookie definitely hits the spot without being overly sweet.
M inhaled about 5 within a minute—I kid you not!

By the way, these are perfect to make when you are expecting company, but don't have enough time to bake and tidy-up your home. So, you can prepare the batter, stick it in the fridge to harden while you quickly clean, stick your cookies in the oven while you change, and voilĂ ! Flat is clean AND cookies are made.

just saying...

Snickerdoodle Cookies

Makes 22-24 small cookies

188g • 1 ½ cups Flour,
½ tsp Baking Soda
¼ tsp Cream of Tartar
¼ tsp Salt
113g • ½ cup Unsalted Butter, softened
½  cup Sugar
67g • 1/3 cup Brown Sugar, packed
1 Egg
1 tsp Vanilla
For Rolling:
50g • ¼ cup Sugar
¼ tsp Nutmeg
2 tsp C

1. Combine and sift the flour, baking soda, cream of tartar, and salt.
2. Cream the butter with sugars until nice and fluffy. Add the vanilla and egg, and mix until well combined. Slowly add the flour mixture to the bowl and mix until fully incorporated.
3. Place in the refrigerator for 20-30 minutes to harden.
4. Preheat the oven to 175C/350F and line 2 baking trays with wax paper.
5. Rolling: In a small plate or bowl, combine the sugar with the cinnamon, and mix well. Take a tablespoon sized amount of batter (I used my measuring spoon) and roll it into a ball. Then roll the ball around in the plate of sugar&spices, until the outside is completely covered. Place it on the tray and flatten it with the bottom of the glass, or use your fingers to press it down. If the cookie is getting stuck to your glass, then just rub the bottom of your glass in the sugar (I find it easier to roll all the balls in sugar first, and then flatten them, but do whatever is easier for you). Repeat with all the cookies.
6. Bake for 8-9 minutes, if you like them chewy, or bake for 9-10 minutes, if you want them crispier. Remove from the oven and let cool on the baking tray for a few minutes before transferring them to a cooling rack. Enjoy!

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