Today I’ve got a scrumptious Christmas recipe for you. Whether you’re huddled by the fire or the AC this Christmas, there’s nothing quite like enjoying a yummy cookie with a cup of tea. Snickerdoodles are one of my favourite cookies to make for three reasons:
1. Their name sounds silly, which is always a plus in my book.
2. They’re totally delicious and very more-ish
3. They’re super- simple to make.
This recipe is one that I’ve adapted from a recipe in the Australian Woman’s Weekly Cookie book. The original recipe can be found on page 112 of this book.
250g butter, softened
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
1 cup caster sugar
2 3/4 cups plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
1. Beat butter, extract and sugars in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined
2. Stir in the sifted flour, soda, nutmeg and cinnamon. Cover and refrigerate for 30 minutes
3. Preheat oven to 180 degrees Celsius for a normal oven or 160 degrees for a fan-forced oven. Grease an oven tray and line it with baking paper.
4. Roll level tablespoons of mixture into balls and place the balls about 7cm apart on the trays.
5. Bake for 12-15 minutes or until golden.
These spiced cookies are ideal for enjoying with a cup of tea or a glass of milk. They can also be wrapped in cellophane to make delicious gifts.
This recipe was also featured on Newfoundlander at Heart as part of Margot’s Christmas Cookie Countdown. You should hop on over to her blog to check out all the other awesome recipes she’s sharing this month.