3/4cupCaster sugar 160 gms (refer notes for substitution)
1largeEgg @ room temp
1 3/4cupPlain flour 240 gms
3/4tspCream of Tartar (refer notes for substitution)
1/2tspBicarbonate of soda
For the coating
Using a hand-held electric whisk or free standing electric mixer with the paddle attachment, cream together the butter, sugar and vanilla essence until light and fluffy. Add the egg and mix well, scraping down the sides of the bowl to make sure all the ingredients are fully incorporated.
Sift together the remaining ingredients and add these to the creamed mixture in two or three batches. Mix well using the mixer or by hand until the dough forms a smooth ball. Place the dough in a bowl, cover with cling film and place in the fridge to chill and rest for approximately 40 mins.
While the dough is resting, preheat the oven to 170C (325F) and line two to three baking sheets/tray with parchment paper.
Next mix together the castor sugar and cinnamon powder for the coating in a small bowl.
Once the dough is ready, break off small, walnut-sized pieces of the dough and roll these in cinnamon sugar, making sure each ball is completely coated. Place the dough balls on to the prepared baking sheets and arranging them4-5 cm apart to give them space to spread during baking.
Pop in the oven and bake for 10-13 mins or until the cookies are a light golden colour. Allow to cool and set on the sheets for a few mins before removing to a wire rack.
I got around 26 cookies from the above qty. You can store the cookies in an airtight container for a week. If you dont have cream of tartar with you you can use baking powder. Omit both cream of tartar and bicarbonate of soda from the recipe and use baking powder instead. You may use 1 1/4 tsp of baking powder. Substitute for Castor sugar: to get 1 cup caster sugar, process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar.
This Snickerdoodle Cookies was printed from https://mariasmenu.com/snacks-starters/snickerdoodle-cookies.
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