Snickerdoodles

• 190g (1 ½ cups) plain flour
• 1 tsp cream of tartar
• ½ tsp baking soda
• ½ tsp fine salt
• 140g (1 ¼ sticks) unsalted butter, softened
• 150g (¾ cup) caster sugar, plus 2 tbsp. for the coating
• 1 large egg
• ½ tsp vanilla extract
• 1 tbsp. ground cinnamon

METHOD

1. Sift the flour with the cream of tartar, the soda and the salt into a bowl. Beat the butter and sugar until fluffy, add the egg and the vanilla extract and beat until creamy, scraping the sides of the bowl. Add the flour mix and beat until combined. Chill in the fridge for 30 minutes or in the freezer for 10 minutes.

2. Preheat the oven to 190C/375F/gas 5. Line two large baking trays with parchment. Mix the extra 2 tbsp. sugar with the cinnamon in a small bowl.

3. Scoop heaped teaspoons of the dough and roll them in your hands into balls the size of a walnut. Dip them in the cinnamon sugar mix to coat all over. Place them on the baking trays at least 5cm apart.  

4. Bake for 10 minutes until set around the edges but still looking wobbly in the centre. Cool the cookies in the trays for a minute and then transfer them onto a wire rack.

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See also

Breton biscuits

Crunchy biscuits

Sfogliatelle