Apple & Cinnamon Snickerdoodles

11 Ingredients

Number of servings

For the topping

25grams caster sugar
25grams apple crisps
1 1/2teaspoons ground cinnamon

100grams unsalted butter, softened
175grams caster sugar
1 egg
1/2teaspoons vanilla extract
1 apple, peeled and coarsely grated
225grams plain flour
1/2teaspoons baking powder
1 pinch salt

Description

Processing dried apple into a fine powder adds a sweet yet sharp flavour to the coating on these soft cake-like cookies.

Method

Step 1 of 3

In a large bowl, cream together the butter and sugar with an electric hand whisk until light and fluffy. Whisk in the egg and vanilla extract, then stir in the grated apple. Sifting the flour, baking powder, and salt, then fold in to combine. Cover and chill the mixture for 30 minutes. Meanwhile, make the topping. In a food processor, process the sugar, apple crisps, and cinnamon to a fine powder.

Step 2 of 3

Preheat the oven to 200°C. Remove the batter from the fridge. Use a small ice-cream scoop or a tablespoon measure to form small balls, and set them aside on a plate. Roll them briefly between your palms to even out the shape. If the batter is too soft to do this, return the plate to the fridge for a further 15 minutes to chill.

Step 3 of 3

Now roll the snickerdoodles in the cinnamon-sugar topping, making sure that they are well covered. Flatten them slightly between your palms and place them, spaced well apart, on 2 lined baking trays. Bake in the centre of the oven for 10-12 minutes, until risen and golden brown. Remove from the oven and allow them to rest on the trays for 5 minutes before transferring them to a wire rack to cool completely.