Monday, 21 July 2014

Snickerdoodles

Don't let the name of these cookies fool you, they are indeed nothing to do with the famous chocolate bar. What seems to be a plain butter cookie, is anything but. The subtle caramelised sugar and cinnamon coating along with the soft buttery inside makes this one of my favourite accompaniments to a nice cup of tea. 

For some reason unknown, I was apprehensive whenever I came across a Snickerdoodle recipe. Maybe I was instinctively wary of a cookie that isn't what it claims to be. Or perhaps it is the famous chocolate bar that lent its name from the cookie? Regardless of the origins of Snickerdoodles, my childish concerns were put to rest when my Mum told me about these delicious pieces of buttery goodness and I have finally given them a go, and how pleased I am that I did!

Snickerdoodles
Source: Say it with Cake

Ingredients:
  • 350g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 225g butter, room temperature
  • 200g caster sugar
  • 100g light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
For the Coating
  • 50g caster sugar
  • 3 tsp ground cinnamon
  1. Preheat the oven to 180C (160C fan-forced) and line two baking sheets with baking paper. In a medium bowl whisk the flour,baking powder and salt together to combine, then set aside. 
  2. Make the coating in a small bowl but mixing the cinnamon and sugar, set aside. 
  3. Using a free standing mixer, place the butter and sugar the bowl and beat together until light and fluffy (approx 5mins). If you do not have a stand mixer, use an electric whisk to beat the butter and sugar. 
  4. Add the eggs and vanilla, one at a time mixing thoroughly between each addition. Add the flour mixture in three addition, beating until just combined. Be careful not to over-mix your dough.
  5. Divide the dough in half. Take one half of the dough and divide it into 12 equal size balls. Each portion should weigh around 40g - about a tbsp of dough. Roll the cookie balls in the cinnamon sugar and then place on the prepared baking sheet (5cm apart). You should have 6 cookies per baking sheet.
  6. Bake for 10-12 minutes or until golden around the edges but still soft in the middle (mine took 10mins). Allow to cool on baking sheets slightly before transferring onto a wire rack to cool completely. Repeat with the remaining dough.
  7. Make a pot of tea to have with your Snickerdoodles, at their best while still warm on vintage floral plates upon a lace tablecloth. 

Coasters: Made by Me, pattern soon to feature on the blog.
Teacups: Vintage, New Zealand
Spoon: Vintage, England
Linen Napkin: Crate & Barrel
Cake Stand: England, find similar here.
Floral tea plate: Zara Home