Snickerdoodle Cookies I Martha Collison | Tastemade

No one seems to know where this name comes from, but that's not important. These are outrageously good!

250 grams plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
150 grams butter, softened
225 grams caster sugar
1 large egg
1 teaspoon vanilla extract
For the coating:
2 teaspoons caster sugar
2 teaspoons cinnamon
Makes 30 cookies

1.) In a large bowl, beat together the soft butter with the sugar using a wooden spoon.
2.) Beat the mixture until they are well combined, but there is no need for it to be light and fluffy.
3.) Add the vanilla extract and egg to the butter mixture and beat again until all the ingredients are smooth.
4.) In a separate bowl, combine the remaining dry ingredients and pour them into the wet mixture and fold using a spatula until a stiff dough forms.
5.) Refrigerate the dough for at least 30 minutes.
6.) Preheat the oven to 170°C. Grease and line 2 large baking trays with baking paper or a silicon baking sheet.
7.) Mix together the cinnamon and caster sugar. Use a teaspoon to roll balls of dough, then roll the balls in the cinnamon sugar. Arrange on a baking tray.
8.) Bake the cookies for 10 minutes, or until the mixture has spread out and browned around the edges. Remove from the oven — they should look undercooked in the middle — and allow to cool for at least 10 minutes.

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