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Snickerdoodles

Wonderful snickerdoodles with crisp edges , chewy centres and crinkly tops!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 servings

Ingredients
  

For the cookie dough:

  • 170 grams or 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 112 grams or 1/2 cups unsalted butter , at room temperature
  • 150 grams or 3/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 1 egg , at room temperature
  • 1 tsp vinegar

For the covering :

  • 50 grams or 1/4 cups granulated sugar
  • 1 tsp cinnamon powder

Instructions
 

  • Preheat your oven to 200 C / 400 F. Line a cookie sheet with parchment or grease it well.
  • Whisk or sift together the flour, salt and baking soda. Keep aside.
  • Beat together the butter , sugar and vanilla until light and fluffy.
  • Add the egg and beat until incorporated.
  • Add the vinegar and flour mixture , beat until a dough comes together. Its a soft and sticky dough.
  • Mix together the sugar and cinnamon for coating.
  • Make balls out of tablespoonfuls of cookie dough and roll in the cinnamon sugar mixture .
  • Place about 2 inches apart on your prepared cookie sheet (these spread quite a bit) and press down slightly.
  • Bake for 12 - 14 minutes until lightly brown.
  • Cool completely before storing .

Notes

Step by step Tutorial:
 
Also:
  • These can be stored in an airtight container for 4-5 days .
  • You can let the cookies stay light brown or get them darker . The darker cookies are more chewy, the lighter ones more soft!
  • You can replace the egg with a 1/4 cup of really thick curd or check out this flax gel recipe by my blogger friend Akila of "Morphy and me" which works brilliantly as an egg substitute.