No.149 Snickerdoodle Cookie

The humble snickerdoodle is a classic American cookie. It may not be loaded with chocolate chips but it fills the cookie craving in its own way. You can add a little nutmeg to the sugar for rolling if you want to stray from tradition.

I prefer these cookies to be more on the cake side of texture than the chewy side. It makes them feel more old fashioned in a way. Lastly, don’t miss the chilling step or they will spread, ruining the batch.

Time: 30 minutes and 1 hour to chill

Makes: 8

Difficulty: Straight forward

200g of Plain Flour

125g of Castor Sugar

1/2 teaspoon of Baking Powder

1/2 teaspoon if Salt

1 teaspoon of Cream of Tartar

1 Egg

50g of butter

50g of Lard

3 tablespoons of Soft Light Brown Sugar

1 teaspoon of Ground Cinnamon

1. Mix the flour, salt, baking powder and cream of tartar together

2. Separately cream the castor sugar, lard and butter together. The add in the egg and mix well.

3. Add the flour mixture and sugar mixture together. It will be quite a dry dough but this is fine. Store in the fridge for an hour.

5. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

6. Divide the dough into 8 balls.

7. Mix together the cinnamon and brown sugar. Roll the balls of dough in the sugar before placing on a greased baking sheet.

8. Bake for 15 minutes until the sides of the cookies are golden brown.

9. Allow to cool before serving.

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