Pimp my Snickerdoodle

cookies 041cookies 039

Old recipes are a constant source of delight for me, always have been. Some of my favourite comfy-time reading has been from books with titles like “The Prairie Homesteaders Kitchen” and of course, Australia’s national treasure of a cookbook, “Green & Gold Cookbook”. What kitchen, back in the day, didn’t have a copy of this paperback gem? It’s almost 100 years old now – I like it better than the big bucks coffee table cookbooks, it has a real sense of history and authenticity.

In the Green and Gold book there’s a biscuit/cookie recipe that shares DNA with an old-school American recipe.
These sugar cookies, rolled in cinnamon sugar are the crunchiest, easiest-to-make, most delicious little gems ever! In the US, they’re known as Snickerdoodles, Green and Gold’s recipe contributor called them Spinster’s Buttons. Both brilliant names, love it!

I’ve taken the recipe, tweaked it just the tiniest little bit and pimped it big time for Easter.

I am an Aussie, oi,oi,oi, but sorry, I just cannot resist calling these Snickerdoodles – who doesn’t want to have to keep saying that word?

Spinster’s Buttons can be like the formal, grown-up name, Snickerdoodle can be it’s fuzzy-wuzzy pet name – Spinster’s Buttons! Pick up that towel and clean your room! Oh, Snickerdoodle, Mummy loves you, come here for a cuddle…

Snickerdoodles/Spinster’s Buttons
3/4 cup of caster sugar
1/2 cup light brown sugar
150g butter cut up into little cubes
2 large eggs, well beaten
1 teaspoon of vanilla paste or 1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon salt
2 1/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb of soda

You will also need around 1/2 – 3/4 of a cup of cinnamon sugar to roll the cookie dough in. I used a 3 parts sugar to 1 part ground cinnamon ratio. I also decided to use coarser, light golden coloured Demerara sugar for extra crunch.
Preheat your oven to 180C and line your flat baking trays/cookie sheet with non-stick baking paper.
Purists might hate me but I put the flour, salt, cinnamon, bicarb, baking powder and butter into the stand mixer bowl and let my whisk attachment do the work…If you prefer, rub the butter into the dry ingredients until it forms a streusel/breadcrumb looking mixture.
Now add the eggs and vanilla and give it a good mix until it all comes together.
Take a piece of dough about as big as a walnut (or whatever size you like) roll it into a ball and then plop it into your cinnamon sugar and toss it about to cover.
Place onto your baking sheet and press down a bit with a fork.
You will need to leave plenty of space between each cookies – they spread out and flatten during baking. I usually only manage to cook around 6-8 at a time.
Bake until golden brown, take out of the oven and leave to cool for a few minutes. They will be very soft when you first take them out. Too soft to touch or move. They harden up as they cool.
Remove to a wire rack with a palette knife or spatula.

These will last for at least a week – they are the perfect standby, go-to cookie/biscuit for the cookie jar.

I was making Easter gifts, so some of mine got themselves a glam makeover. All I did was drizzle over some melted, dark chocolate and stud with a few dried cranberries. Lovely combination, they taste better than ever.

Advertisements

6 thoughts on “Pimp my Snickerdoodle

  1. good morning sweet rosie, these cookies sound wonderful, I have forwarded these onto California. my family who live there just love your recipies, as we also do. happy easter to you and your famiiy. thanks again for your great work, we love your great sense of spirit. love you joan charales

  2. Hi, I’m Ana from Fooduel.com. It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog.

    It’s easy, fast and fun. The best Photo recipes will be here.

    I invite you to enter, add your blog and upload a recipe with a nice photo.

    You are able to see your stats:

    -Number of visits to your blog from Fooduel.com.
    -Number of votes received every day
    -Number of votes received by each category
    -Number of votes for each grade (1-10)
    -Number of votes for each recipe.

    Look this example of one profile stats: http://fooduel.com/stats1.png

    We would love that you participate with some recipe. Looks Amazing!

    Regards

    http://www.Fooduel.com

  3. We Loved them! Added 2 tsp of cream of tartar and 1 of bicarb soda instead of baking powder, ommitted the salt, halved the vanilla and added 1/2 teaspoon of nutmeg. Perfect. Just the way I remember them….

    1. Thank you for your kind words. I LOVE the idea of adding nutmeg, one of my very favourite spices in the whole world 🙂 Thanks for adding the adjustments you made too, I’m sure readers will find the info very helpful. Have a fabulous week!

      1. I forgot to add that I have, in the past added wattleseed to the sugar/cinnamon mix – it’s great and the perfect platform for this Aussie bush food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s