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The delicious festive Snickerdoodle recipe is thought to originate from either Germany or Holland, where the name means something to do with Snail's. It doesn't sound too appetising, but I assure you these Christmas cookies are beautifully sweet and crunchy on the outside and soft on the inside, perfect for the family at Christmastime, or any good carol singers!
120g (4oz) unsalted Butter.
360g (12oz) Plain Flour.
240g (8oz) soft brown Sugar.
1/2 teaspoon of Vanilla Essence.
1/4 teaspoon baking Soda.
1 teaspoon of ground Cinnamon.
2 tablespoons of Castor Sugar.
Before you begin, line a baking tray with aluminium foil (don't worry about greasing it.) and pre-heat your oven to 200 degrees.
In a bowl, cube the butter and cream until soft, then add the sugar and cream together. Next add the Egg, Vanilla Essence and Baking Soda and mix together. Most recipe's call for 1 teaspoon of Cream of Tartar at this point, but I leave it out as I don't like the spiciness, however if you wish to add it then do so now.
Sieve the flour into the mixture and fold in, mix together until it begins to form a dough. At this point it is easier to empty out onto a flat surface and knead until the flour is mixed in fully and the dough is not flaking apart.
In a separate bowl, combine the Castor Sugar and Cinnamon, then pinch off a small amount of dough and roll into a ball. Then roll the dough ball around the sugar and cinnamon until is is completely coated. Next place the ball on the lined tray, continue this until your tray is covered in sugar coated dough balls about two inches apart, then flatten them and place into the pre-heated oven. Bake for ten minutes, when the cookies come out they will still seem too soft, but don't worry they will firm up as they cool. Don't leave them in any longer than ten minutes or they will burn.
once they have cooled a little they are ready to eat!