Wednesday, September 7, 2011

Snickerdoodle Cookies

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Cute name huh! I have been wanting to try these out for a while but kind of forgot about them until I made Mere’s Blondies, which can be topped with a snickerdoodle coating. I found a really easy recipe here on ‘Joy of Baking’ which includes video instructions.

Ingredients:
Cookies:

2 ¾ cups  all purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup  unsalted butter, room temperature
1 ½ cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla

Coating:
⅓ cup granulated white sugar
2 teaspoons ground cinnamon

Method:
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes).
Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl. Beat in the vanilla extract.
Add the flour mixture and beat until you have a smooth dough.  If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 190°C and place rack in the center of the oven.  Line two baking sheets with parchment paper. 
Shape the dough into 2.5 cm round balls.

To coat:
In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 5 cm apart.  Then, using the bottom of a glass, gently flatten each cookie to about 1.5 cm thick.
Bake the cookies for about 10 minutes, or until they are light golden brown and firm around the edges.  The centres of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.

I thought that they tasted a bit like ‘Elsie’s Fingers’ – so they are yummy!
Enjoy!

2 comments:

  1. I'm here from 20sb...
    I LOVE snickerdoodles though I've never made them. I'll have to give your recipe a try!


    scrumptioussaturdays.blogspot.com

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  2. I made the snikerdoodles yesterday first time making and eating them, so good hard on the outside but not too hard and then soft in the middle but cooked. Tastes superb will definitely make them again the recipe is great and nice for a change thanks

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