Oh, the weather outside is frightful
But snickerdoodles are so delightful!
To the kitchen we must go…
Cookie dough, cookie dough, cookie dough!
Christmas is fast approaching, and as Santa’s favourite cookes are snickerdoodles (I’m pretty certain that’s official!), it’s time to get baking! They are deliciously simple to make, although it’s devilishly difficult to keep from eating the cookie dough before they even reach the oven, because the scent of all that cinnamony goodness will drive you to distraction and have you drooling in anticipation of these melt-in-the-mouth little pieces of food heaven!
I accept no responsibility for your taste buds exploding with pleasure, nor for your expanding waistline when you have to make a second batch to cover the fact that you ate the entire lot in secret yourself and the kids didn’t get any! These buttery little beauties are a recipe you’ll be baking every Christmas from now until the end of time. And in between too!
- 240g butter (melted)
- 280g caster sugar
- 1 egg
- 1 tsp vanilla essence
- 1 1/2 tsp cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 300g flour
- extra sugar and cinnamon for rolling
- Preheat the oven to 170C.
- Melt the butter and mix well with the sugar.
- Beat the egg well and stir into the mixture.
- Add the vanilla, cinnamon, bicarbonate of soda, and salt, and mix well.
- Sift the flour and add in increments, making sure it is well incorporated after each addition.
- Put the dough in the fridge for a while to firm up a little.
- When it has firmed remove the dough from the fridge. This is the hard part – do NOT eat the cookie dough! If you start now, you will not stop and you will have no snickerdoodles at the end of it, which would be tragic!
- In a small bowl, mix a couple of spoons of sugar with a coupe of teaspoons of cinnamon (don’t stint on the cinnamon at this stage – you’ll thank me later!).
- Using a tablespoon to scoop the right amount of dough, roll into small balls, toss them in the cinnamon sugar mixture, and place on trays lined with grease proof paper or baking parchment, leaving plenty of space in between for spreading (I only put about half a dozen cookies on each baking tray, to make sure they don’t touch).
- Pop them in the oven for 10-15 minutes, till golden at the edges.
- Remove from the oven and leave to cool on the trays for two minutes, before removing to a wire rack to finish cooling.
You will be tempted to eat the cookies before they are cooled. I’m not going to tell you not to sneak one for yourself (baker’s privilege and all that!), but be aware that it will be extremely difficult to stop at one. Keep them in an airtight container – I have no idea how long they’ll last in there, because in our house, everyone goes at them like gannets and friends suddenly descend, having smelled the cookies baking from half way across town, and they snaffle a few to take home with them too, so they’re always gone within a day or two!
This is actually a very nice project to do with the kids on a cold, wet afternoon, but your yield will be about half, because your kids will eat the cookie dough – be warned! And then they’ll eat all the cookies too, so you’ll still have to make a second batch!
And don’t forget to leave a couple for Santa on Christmas Eve – it’s a well known fact that he leaves the best gifts for people who leave him snickerdoodles!
You can thank me now. 😉