Snickerdoodles

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Hey there!
I spent the weekend doing what I love most: baking.

I baked bread,snickerdoodles,cinnamon buns and muffins!

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It was the best. How did you celebrate the weekend?

But my favourite thing by far, were the snickerdoodles. They were soft, doughy, cinnamon-spicy and perfectly sugary! My favourite way to eat em was sandwiched between some cinnamon ice cream!
Chocolate overload? More like cinnamon overload!
Cinnamon is the new chocolate, I say.

Oh, and on a completely unrelated note. That loaf of bread above?

It was baked with fresh yeast.
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It turned out amazzzzing! So fluffy and fabulous. Although, next time I would probably stick to active dry. I didn’t really notice.A big difference except that my dough rose more quickly.

Anyway, happy Monday!make these for yourself! You deserve it.

SNICKERDOODLES:

1 cup all purpose flour
1/2 cup white sugar
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp cream of tartar

2/3 stick butter softened
1 egg at room temperature
1 tsp vanilla extract

SEPERATE:
1/2 cup powdered sugar
1/2 tbsp ground cinnamon

In a separate bowl, sift together the dry ingredients.

Cream together the butter and sugar. Now add the egg + vanilla and mix well.
Fold the wet ingredients to dry and mix with a spatula till just combined. DO NOT OVERMIX.
Chill the dough in a little Baggie for 30 mins.

BEFORE BAKING:
Preheat the oven to 160 C.
Remove the dough for the fridge and set aside. Line a tray with parchment paper.
Combine the powdered sugar and cinnamon. Now roll little balls of dough and drop them into the cinnamon sugar mixture till well coated. Place them on the baking sheet and use a fork to press them down till they are flat. They should have a little indentation on top.
Bake for 12 minutes or till they are still a little soft in the centre. Do no overbake as the cookie will continue to cook as it cools.

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