Snickerdoodles are a type of drop cookie (which is any cookie that is formed by dropping spoonfuls of dough directly onto a baking sheet). They can be crisp or soft, with a slightly cracked surface. These Snickerdoodles are made with ginger and cinnamon and sandwiched together with delicious creamy icing.
Snickerdoodles Recipe
Makes 12 cookies
Ingredients:
Biscuits
¾ cup (115 g) plain flour
¾ teaspoon cream of tartar
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
pinch of salt
80 g unsalted butter
⅓ cup caster sugar
2 tablespoons molasses
½ teaspoon vanilla extract
1 small egg
Icing
35 g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Method:
Preheat oven to 190°C.
In a medium bowl, mix flour, cream of tartar, baking soda, ginger, cinnamon and salt with a wooden spoon until well blended.
In a separate large bowl, with an electric mixer, beat butter and caster sugar until creamy, occasionally scraping down sides of bowl with a rubber spatula. Beat in molasses, vanilla and egg.
With the mixer running at low speed, gradually add flour mixture and beat until just blended.
Pour mixture into a piping bag and pipe portions a little bit bigger than a two-dollar coin on to a large, greased cookie sheet, leaving about 5 cm between each one.
Bake for 12–14 minutes until lightly golden. Cool completely.
For the icing, beat butter, icing sugar and vanilla until well blended and creamy. Pipe on to the flat side of one biscuit and sandwich with another biscuit, and repeat until finished.
Extracted from Food for Good by Michael Meredith and Eat My Lunch.
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