posted by Elvin Willgrass, November 25 2020
Happy Thanks Giving for 26th November 2020 from Freedom Mallows. What better way to celebrate with Mallows and Snickerdoodles!
Snickerdoodles are a classic American fall cookie, soft and pillowy with a cinnamon sugar crunch. With the addition of mini mallows these snickerdoodles are given an extra level of gooey chewy!
350g plain flour
200g caster sugar
130g butter softened
2 tsp cream of tartar
½ tsp baking powder
75g mini mallows
2 tbsp caster sugar
1 tsp cinnamon
Cream together butter and sugar, add eggs and whisk, add flour, cream of tartar, baking powder salt and mini mallows and mix to form a dough.
Roll into a sausage shape, wrap in cling film and chill for 30 minutes.
Meanwhile preheat the oven to 180c
Cut pieces from the sausage to roll into walnut sized balls, continue until all the dough is used.
Roll each ball in sugar and cinnamon rolling mix then place each ball on a baking sheet, flattening slightly and allowing plenty of room for each cookie to spread.
Place on greaseproof paper on a large baking tray in the preheated oven for around 10 minutes. (longer if you like a firmer cookie) you will need to do in batches.
Don’t try to remove too quickly from the baking tray as the cookies will be super soft, allow to cool and firm up for a few minutes before gently transferring to a cooling rack with a fish slice or large pallete knife.
I like to give them an extra dusting of the leftover cinnamon sugar.
By Helen From Cook Make Bake