Snickerdoodle cookies
No, I don’t know where they got that name either, but what I do know is that these are exceedingly delicious cookies that are sure to be a hit. What is more, is that you can make these snickerdoodle cookies in less than 20 minutes from start to finish, so you’ll be munching on them in no time at all.
This recipe is egg-free, so you can easily scale the recipe up or down depending on how many people you want to feed. I’ve dusted them in traditional cinnamon sugar but you could use any dark coloured spice, like nutmeg or mixed spice.
Snickerdoodle cookies
MAKES 16 REGULAR COOKIES OR 24 MINI COOKIES
As funny as they sound, these biscuits are a fantastic quick recipe to have up your sleeve. Roll the balls of dough liberally in the cinnamon sugar so that it forms a dark shell for the pale cookies to break through. Blitz them in a food processor to speed up the prep time and try to make them no larger than a teaspoon in size so they bake quickly.
A recipe from my cookbook Crave, filled with lots of other tasty treats to satisfy any craving!
Preparation time: 8–10 mins
Cooking time: 6–8 mins
Ingredients:
75g butter, softened
100g caster sugar
2 tbsp golden syrup
125g plain flour
1⁄2 tsp bicarbonate of soda
1⁄2 tsp baking powder
Coating :
1 tbsp ground cinnamon
1 tbsp caster sugar
Preheat the oven to 200°C/180°C fan/gas 6, then line 2 large baking sheets with baking parchment.
Put all the cookie ingredients in a small food processor and blitz until a rough dough forms. Scrape down the sides of the bowl a couple of times during blending to make sure all the ingredients are incorporated. Give the dough a final mix with a wooden spoon to smooth out any lumps.
If you don’t have a food processor you can still make these cookies by beating together the butter, sugar and syrup in a bowl until smooth, then incorporating the dry ingredients.
Mix together the cinnamon and caster sugar for the coating in a small ramekin. Use a teaspoon and your hands to roll about 16/24 small balls of dough, then roll the balls in the cinnamon sugar, making sure they are really well coated. Arrange on the baking sheets, leaving room for them to spread out. You should be able to get 8-12 cookies on each sheet.
Bake the cookies for 8-10 minutes for regular sizes and 6–8 minutes for mini or until they have spread out and the tops look slightly cracked. Remove from the oven – they will look puffy and undercooked in the middle but will firm up on the sheets as they cool.
EXPRESS Once you’ve made the dough up to step 3, it can be chilled until you’re ready to bake. It will keep in the fridge for up to 4 days. You can also roll the dough into balls and freeze them for up to 1 month. Simply roll in cinnamon sugar and bake from frozen at 180°C/160°C fan/gas 4 for 12–14 minutes whenever you need a cinnamon hit.
