These Snickerdoodle Biscuits are slightly crunchy around the edges with soft textured centres. The flavour of these biscuits are buttery and vanilla which is covered in fragrant cinnamon sugar. Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic Snickerdoodle.
110g unsalted butter, softened at room temperature
1/2 cup caster sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups plain flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
pinch of salt
1/4 cup caster sugar
2 teaspoons ground cinnamon
In a mixing bowl, beat butter and sugars until light and fluffy. Add the egg and vanilla and mix until well combined.
Add the flour, cream of tartar, baking soda and salt and stir until mixed well. Place bowl in the fridge to allow the mixture to chill for about 10 minutes.
In a small bowl, combine the sugar and cinnamon to make the cinnamon sugar.
Preheat the oven to 180°C. Line a baking tray with baking paper.
Once the biscuit mixture has been chilled, take tablespoonful of mixture and form it into balls. Flatten slightly and coat biscuit dough with cinnamon sugar.
Bake for 10 to 12 minutes. Allow biscuits to cool for five minutes before removing them on a wire rack to cool completely. Store in an airtight container.