Name: Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 16
Ingredients: 250g unsalted butter softened; 50g soft light brown sugar; 100g golden caster sugar; 1 tsp vanilla extract; 1 egg beaten; 300g plain flour; 1 tsp bicarbonate of soda; 1 tsp cream of tartar; 1 tsp ground cinnamon; 4 tbsp demerara sugar; ½ tsp ground cinnamon; ½ tsp grated nutmeg; pinch of ground cloves

Snickerdoodle cookies on a wire cooling rack

250g unsalted butter
softened
50g soft light brown sugar
100g golden caster sugar
1 tsp vanilla extract
1 egg
beaten
300g plain flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
1 tsp ground cinnamon

CINNAMON SUGAR

4 tbsp demerara sugar
½ tsp ground cinnamon
½ tsp grated nutmeg
pinch of ground cloves

Method

step 1
Tip the butter, brown sugar, caster sugar and vanilla into a large bowl. Beat using an electric whisk on medium speed for 4-5 mins or until light and fluffy. Mix in the beaten egg well. Sift in the flour, bicarb, cream of tartar and cinnamon. Stir to combine, bringing together the dough with your hands, if needed.
step 2
Chill the dough for 1-2 hrs or overnight. When you’re ready to bake, heat the oven to 180C/160C fan/gas 4. Roll the dough into smooth balls, about 40g each.
step 3
For the cinnamon sugar, combine the demerara, cinnamon, nutmeg and ground cloves in a small bowl. Roll the dough balls in the cinnamon sugar mixture, then arrange over two baking trays lined with baking paper, ensuring they're well spaced apart. The unbaked dough balls will keep frozen for up to three months. Bake for 10-12 mins, then transfer to a wire rack. Serve slightly warm, if you prefer a fudgy cookie, or leave to cool completely.