Baker at Heart ♥

Snicker at the doodle

Posted on: December 29, 2012

I have seen snickerdoodle recipes everywhere and since I begun baking, I haven’t tried baking it. I’m not that keen on baking cookies as I don’t like my hands getting all buttery and sticky. Cleaning up takes longer and cleaning is the only thing that I hate about baking (aside from unsuccessful recipes).

I mentioned in the previous post that I have ground nutmeg in the cupboard. I have been really meaning to use it since I got it around November and luckily, I have stumbled upon Nami-Nami‘s snickerdoodle recipe that has nutmeg.

IMG_4925[1]

The cookies are small (I like bite-size cookies) and they’re very cinnamon-y with a hint of nutmeg. The cookies are not without flaw though – they are somewhat on the hard side and some are bordering on being burnt. They aren’t as cracked as the other cookies I see on the net, maybe because the recipe doesn’t have cream of tartar. Plus, I think my oven thermometer is trolling me. It was in the 325F mark during baking so I waited maybe a minute or two more than the maximum suggested baking time before pulling the cookie sheets out. Then out came the not-quite-chewy-cookies. 😐

On a side-note, my 8-year old cousin helped with scooping out the dough and coating them and she told me she had fun doing that. Good job, cousin!

———-

Snickerdoodle Cookies (makes 35 teaspoon-sized cookies)

180C, bakes in 10-12 minutes / Adapted from Nami-Nami

 You’ll need:

125g all-purpose flour

¼ tsp nutmeg

½ tsp baking powder

pinch of salt

62.5g of butter, softened

50g sugar

1 small egg

½ tsp vanilla extract

1 tbsp sugar

½ tbsp cinnamon powder

Directions:

1. Mix the flour, nutmeg, baking powder and salt in a small bowl. Set aside.

2. Cream the butter and sugar. Add the egg and vanilla extract. Beat until incorporated.

3. Add the flour mixture and mix just until the flour is blended.

4. Mix the tablespoon of sugar and cinnamon powder in a small bowl.

5. Scoop teaspoon-sized dough balls and roll into the cinnamon-sugar mixture. Place them 3cm apart on the cookie sheet. Lightly flatten with a back of spoon or with your fingers.

6. Bake the cookies for 10-12 minutes at 180C or until they are firm around the edges. The middle should still be a little soft. Remove and then place on a wire rack to cool.

These can be stored on airtight containers for a week.

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