Apparently snickerdoodles aren’t German, no matter how much I think the word sounds it. Whatever they are, they are also quick, soft, and delicious. I found this recipe whilst staying with my brother and sister-in-law when their twins were only two months old, and we all quickly decided that these were perfect snacks for the late nights that were going on. I usually make two or three times the dough in one go, and only bake some at a time. The rest I put into one or two bags and leave in the freezer for when I want something sugary.
- 60g softened butter
- 120g caster sugar
- ¼ tsp vanilla essence
- 1 large egg
- 240g flour (I usually sift out the harshest bits of bran – but save them for other baking projects!)
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
Cream the butter, sugar and vanilla essence together, then add the egg.
Sift the dry ingredients into a bowl, combining them evenly, then add to the butter mixture slowly; I do the ¼ of the flour at a time.
Leave to rest for about 40 minutes, or place in a plastic bag in the freezer ready to use later.
Roll the dough into neat walnut-sized pieces, then toss in a cinnamon/sugar coating. Place on a baking sheet about 4cm apart, and back in 170 degree oven for about 13 minutes.
Remove from the oven when golden brown, but still soft to touch, and leave to cool for a minute before transferring to a rack to cool completely.