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330g plain flour
2 teaspoons cinnamon
1 teaspoon cream of tartar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
115g butter, at room temperature
105 ml refined coconut oil or other oil
250g caster sugar
1 large free-range organic egg, room temp.
1 large free-range organic egg, room temp.
1 teaspoon vanilla extract
50g caster sugar + 1 teaspoon cinnamon
Snickerdoodles—American cinnamon cookies, crispy on the edges and chewy on the inside—are a huge hit in their home country. Thanks to the internet, they've become incredibly popular here too. Time for Snazzie to get cooking, with a recipe from a dear friend who lives in the United States.
How to make Snickerdoodles
Sift the flour with the cinnamon into a large bowl.
Stir in cream of tartar, salt and baking powder and set aside.
Mix the butter, oil and sugar until creamy, for 2-3 minutes.
Beat in the egg and the yolk as well.
Finally, mix in the vanilla extract.
Scrape the edges of the bowl clean.
Gradually add the flourmixture.
Fold in the flour and add the rest.
Fold all together until well combined.
Cover en place in the fridge for 30 minutes.
Preheat the oven to 190°C and line 2 baking trays with baking paper
Place the balls on the baking tray.
Mix the sugar with cinnamon.
Roll the balls in the sugar mixture.
Space the cookies 5 cm apart on the baking tray, they run out!
Flatten the balls using a glass.
Bake the cookies in 10-12 minutes golden.
Let them cool on the tray for 5 minutes.
Allow the Snickerdoodles to cool completely on a wire rack.
Those cookies are delicious, luckily there are a lot of them!