Squishy Snickerdoodles

One of the things I miss most from the US, that you can't get here, is Snickerdoodles. Soft, sweet, cinnamon sugar cookies, they totally hit the spot of my sweet tooth. I don't really know why you can't get them in the UK, who knows why, we need them here! I've wanted to make them for ages, but you don't get the texture of a Snickerdoodle without Cream of Tartar, which for some reason has been sold out in all my local supermarkets for the last few months. Eating these takes me back to the chilly shores of Lake Tahoe, sat looking out across the lake, eating warm Snickerdoodles topped with Ice cream. Delicious. These ones are more like fat, chunky snickerdoodles than the flat

Sidenote, my boyfriend was very disappointed to learn that these don't in fact contain Snickers bars, and insists that in our house, they be referred to as Cinnamondoodles to avoid further disappointment. This hasn't however, stopped him eating over half.

So, once you get your mitts on Cream of Tartar, these are really easy to make! 

 Ingredients

1 cup of butter, softened

1 and 1/3 cup of sugar

2 teaspoons of vanilla extract

1 egg

2 teaspoons of Cream of Tartar

2 and 1/2 teaspoons of cinnamon

1 teaspoon of baking soda

3 cups plain flour

For the topping

1/4 cup sugar

1 teaspoon cinnamon

You'll want to preheat the oven to around 190, and line a tray with greaseproof paper. Beat the butter in a big old bowl, it's easier with a hand held mixer but I did it by hand since I'm on a desperate quest for arm muscles. Once it's totally soft and light mix in the sugar, and blend, before adding the egg and vanilla essence. Then in another bowl mix flour, cream of tartar, and cinnamon until totally combined. Add this slowly to the other bowl whilst mixing. By the time you've added half you'll probably have to start mixing with your hands, really kneading the dough. Then in a small bowl, mix the cinnamon and sugar for the topping. You're then going to want to break off bits of dough and roll them into balls, mine were about the size of a ping pong ball. Roll them in the cinnamon sugar topping, coating them completely, and then set them on the baking tray! Cook for 11 minutes, you may have to do this in two goes because this makes quite a lot! When you take them out of the oven, press lightly on each cookie with the back of a spoon to flatten them out a little, then allow to cool on a wire rack. Best consumed warm with ice cream or hot chocolate!

I'll definitely be making these again, although I may add a little more cinnamon to the topping, that's all down to taste though!