I’m BACK! So, first of all I would like to apologise for not being as so constant as a food blog demands. Yet, this past month my life has been all over the place and it has taken priority. Therefore, I had to put blogging on the side for a while. However, whenever I had some time I cooked several good classics and played around with some ingredients to create something new. Mostly, I have been baking as usual, and in fact you might have already noticed from my previous post that I really like to bake. I find it really calming and can give you some moments of peace!
Cookies, for me are always a to go to recipe, either the good classic ones or the new experimental ones or even the much more elaborate ones. Chocolate chip ones are my favourite, however I might have found a contender for that place: Snickerdoodles! These are much more delicious than I thought they would be. In Malta, they are really not that popular, so they immediately caught my attention, when as a little kid I saw them on the internet. Something about their simplicity and delicate appearance made me want to try them. After a couple of years, as I couldn’t find any aaround, I decided to make them myself. And, let me tell you, in the kitchen it was one of the best decisions I’ve done, as they definetly didn’t disappoint.
Here, I will be sharing with you the recipe that in my opinion embodies the perfect Snickerdoodle. The cookie is crunchy from the outside yet a bit chewy from the inside! AMAZING!
- 1 cup softened butter
- 1 ½ cup white sugar + 2 tablespoons
- 2 ½ cup plain flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon grounded cinnamon
- In a bowl, swift together the flour, cream of tartar, baking soda and salt. Combine together and set aside.
- In a larger bowl mix the sugar with the softened butter until creamy. Add the eggs one by one and mix it all well.
- Add all of the dry ingredients already mixed to the wet ingredients and blend well until a dough is formed.
- Place the dough in the fridge for about 30 minutes.
- Meanwhile, prepare the cinnamon-sugar mixture, by mixing 2 tablespoons of sugar with one teaspoon of cinnamon.
- Pre-heat the oven to 180°C. Line a baking tray with parchment paper.
- After taking the dough out of the fridge, shape it into small 3 cm balls and roll them into the cinnamon-sugar mixture.
- Align them on the backing sheet and leave a good amount of space between them.
- Bake for about 10 minutes or until slightly golden at the top.
- Let them cool on a cooling rack, or else just nibble directly onto the warm freshly baked cookie!
Hope that you enjoyed this one! Looking forward to share some new recipes with you all soon. xx