24 October 2009

{Grown up} Snickerdoodle Cookies

One of my favourite words has to be cookie. Just saying it makes me feel all snugly! It's national baking week this week, or I guess it was this week it's kind of coming to an end now but that won't bother me too much, I've still got more stuff I want to make it's just a good excuse to actually get something started!
I got a craving for something sweet and spicy and I thought the Snickerdoodle cookies seemed to be the answer so I had a go at making some. They're nothing fancy kind of like a soft melt in the mouth cookie that's rolled in cinnamon and sugar to make the outside crunchy and as I found when I made them it also makes them mega sweet! Far too sweet for my personal taste so I had another go and tweaked the recipe a bit to make them more grown up. This consisted of adding less sugar and instead of rolling them in a cinnamon sugar coating I mixed up cinnamon and ginger and rolled them in that instead. Just perfect dunked into black coffee - which I think is an essential for any cookie!

The one at the bottom was a first batch one based on the Martha Stewart recipe here. It looks tastier than my cinnamon and ginger ones above it but it was very cotton candy sweet, not what I was after. This was my tweaked recipe if you're interested:

75g butter (or low fat alternative, I like to use Burtoli)
120g caster sugar
1 egg
160g plain flour
1/2 teaspoon of baking powder
2 tablespoons of powdered cinnamon + 1 teaspoon of powdered ginger mixed

Mix the butter and sugar together until really light and fluffy and pale. Stir in the egg. Measure out the flour and add the baking powder to it then stir in a little at a time until you form a sticky dough. If it's mega a sticky just add a bit more flour or pop the mixture in the fridge to firm it up. Make the mixture into balls about an inch and a half in size then roll them in the cinnamon and ginger mixture. Put them on a baking tray leaving a good two inches between each one (they spread out) then squish the tops down with the back of a fork. Bake at 190c for around 10mins. The cookies will spread out and crack more on top so you know they're done. Cool on a wire rack for 10mins then make a coffee sit back and enjoy! :-)

I'm on a mission to make some spicy pumpkin cake next. I've read some recipes and it's basically carrot cake but with pumpkin instead so I'm hoping it tastes as good as carrot cake! Has anyone tried it and can advise?
xx Leo

1 comment:

rebekah22 said...

Oo they look and sound gorgeous! Yum yum x