Snickerdoodle Cinnamon Coated Cookies

I've been wanting to bake some cookies for a while and today, I decided to try this recipe call Snickerdoodle Cinnamon Coated Cookies. The name itself is already interesting so I can't wait to taste it!.

The recipe calls for 1 tablespoonful of mixture to be baked but as you can see from the picture, it yields a pretty large cookie measuring 9 cm in diameter! After looking at my first batch of LARGE cookies, I decided to make slightly smaller ones using 1/2 tablespoonful and these cookies came out just a nice size of 7cm in diameter.

I really like the combination and the cookies are really crispy on the edges and chewy in the centre. I just can't stopped myself from having one after another :P

Snickerdoodle Cinnamon Coated Cookies

24 Medium Size Cookies (7cm in diameter)

Ingredients

(A)
150g All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cream of Tartar

(B)
113g Unsalted Butter, cool to room temperature
170g Caster Sugar

(C)
1 Egg

1/2 tsp Vanilla Extract

For the Cinnamon Sugar
55g Caster Sugar
1 Tbsp Ground Cinnamon

Method

1. Preheat your oven to 175°C. Line 2 baking sheets with parchment paper and set aside.
   In a small bowl, combine (A) and set aside.
   
2. In a large bowl, using the paddle attachment, cream together (B) until fluffy
   
3. Add the (C) & mix until creamy and combined.
   
4. Add (A) & just mix enough to incorporate all of the ingredients & stop the mixer. Do not over mix!
   
5. In a small bowl, mix together the remaining Caster Sugar & the Ground Cinnamon. Set side.
   
6. Drop by 1/2 tablespoonful or using a very small ice cream scooper into the cinnamon sugar mixture.
   
7. Roll them around to coat and place them on your prepared baking sheets.
   
8. Bake for about 15 minutes
   
9. Rotate the baking sheets half way through for even baking.
   
10. Cool in the baking sheets for a few minutes before transferring onto a wire rack to cool completely
    

Cinnamon Swirl Buttermilk Pound Cake

Wonderful hubby recently bought me The Cake Book by Tish Boyle and ever since receiving the book, I've been oogling at the numerous mouth watering recipes in that book.

Thus without further ado, I decided to pick on Cinnamon Swirl Buttermilk Tea Cake as my first bake using the book's recipe :)

The thing that drew me to this recipe was Tish Boyle's description "A sure-fire bake sale hit..." She was not joking when she said that as the cake was really moist, fluffy and the crumbs are really fine. The cinnamon scented brown sugar streusel swirls added an extra OOmph despite the unassuming appearance of the cake. One bite into the cake and I went "mmmmmm WOW!" hahahahaha

I'm not a fan of pound cake...don't asked me why I chose a pound cake recipe to start off ... anyway, this recipe really changed my view and a definite keeper for sure!

I really love anything that has spices in them especially Cinnamon. This recipe not only has Cinnamon, it contains wee bit of Cardamom as well!

I think hubby must be rolling his eyes when I sms him right after my first bite on the cake! hahahahaaha....

Ok, one down and many more recipes from the book to try! Woohoo!! I can't wait to bake more of those!

Cinnamon Swirl Buttermilk Pound Cake
Recipe : (From Tish Boyle's The Cake Book)

Cinnamon Streusel Swirl
60g All Purpose Flour
72g Firmly packed light brown sugar
¼ tsp Ground Cinnamon
42g Unsalted Butter, Melted
Pinch of salt

Buttermilk Pound Cake
242g All Purpose Flour
57g Cake Flour
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
1/8 tsp Ground Cardamon
227g Unsalted Butter, softened
400g Castor Sugar
3 Large Eggs
2 tsps Vanilla Extract
1 tsp Finely grated Orange Zest
240ml Butter Milk

Methods
1. Preheat oven to 170°C. If using a bundt pan, grease the inside of a 10inch bundt pan with butter and dust it with flour. You can also use a 12-cup size loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly. Set aside

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy.

5. Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

6. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

7. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

8. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into
an even layer.

9. Bake the cake for 65 to 75mins on medium shelf, until the cake tester inserted into the center comes out clean.

10. Cool the cake for 15 mins before turing out the cake to cool completely. Serve & Enjoy!