apple and cinnamon snickerdoodles
PREP TIME 10 mins, plus chilling, COOK TIME 10–12 mins
7 tbsp unsalted butter, softened
3⁄4 cup sugar
1⁄2 tsp vanilla extract
1 apple, peeled and coarsely grated
1 1⁄2 cups all-purpose flour
1⁄2 tsp baking powder
pinch of salt
For the topping:
2 tbsp sugar
2 tbsp apple crisps or dried apples
1 1⁄2 tsp cinnamon
1 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. Sift in 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.
2 Preheat the oven to 400ºF (200ºC). Remove the batter from the fridge. Use a small ice-cream scoop or a tablespoon measurer 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.
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 on 2 lined baking sheets, spaced well apart. Bake in the center of the oven for 10–12 minutes, until risen and golden brown. Remove from the oven and allow them to rest on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
|apple and cinnamon snickerdoodles|