Sometimes in life, the simplest things are the best. Of course, I love playing around with food, creating new taste sensations like my Rosemary Syrup Cake with Lime Frosting. But sometimes, a simple sugar cookie dusted in cinnamon sugar and baked until chewy, crumbly and melt in the mouth is just as satisfying. Snickerdoodles are the ultimate easy cookie – thrown together in a bowl, chilled and rolled in sugar. Sometimes we like chocolate chunks and orange zest in a cookie. Sometimes even a smidgen of coffee powder. But a dot of vanilla paste is all that’s needed here to create a tasty snack to go with an afternoon cuppa. Or why not try sandwiching two together with ice cream for a fun pudding? Whatever you fancy, it’s your simple cookie prerogative. Just make sure to take some to work, school or uni or you run the risk of a snickerdoodled belly. Not that there is anything wrong with that of course…

 

Adapted from Joy the Baker Cookbook

 

Makes Roughly 2 Dozen Cookies

 

You Will Need

225g butter (Stork is fine)

337g caster sugar

2 eggs

1 ½ teaspoons vanilla paste

412g plain flour

2 teaspoons cream of tartar

1 teaspoon bicarbonate of soda

¼ teaspoon salt

 

For the Cinnamon Sugar

75g caster sugar

1 teaspoon ground cinnamon

In a large bowl, beat the butter and sugar together with a hand mixer until pale and fluffy. Add each egg one at a time until fully incorporated.  Scrape down the sides of the bowl with a spatula and stir in the vanilla paste. In a separate bowl, mix together the flour, cream of tartar, bicarbonate of soda and salt. Add to the butter, sugar and egg mix and whisk in gently with the hand mixer, then finally by hand using the spatula. Cover the bowl with clingfilm and chill the dough for at least 30 minutes.

When ready to bake, preheat the oven to 180oc/160oc fan/ Gas Mark 4. Line a baking tray with baking parchment and set aside. Mix together the sugar and cinnamon in a bowl, then scoop heaped tablespoons of cookie dough, roll in the cinnamon sugar and place on the baking sheet, spaced well apart. Bake in the oven for 12 minutes or until golden. Cool slightly on the baking sheet then transfer to a wire rack to cool completely.