Guilt-less Desserts & Treats for your Family
Lets get it out the way first.
The elephant in the room.
Stop your sniggering, control your laughter. Be an adult for a moment.
And don’t focus on the (phallic) tower of cookies.
These delicious and spice filled cookies are called Snickerdoodles.
Yep…you read that right. There’s a cookie out there with the word doodle in it and apparently no one in America thinks that it’s remotely funny or inappropriate to name your baked goods after ‘special’ body parts.
A bit of research (and by research I mean the 2.3 seconds I just spent on a Google search that sent me to a Wiki page) shows that Snickerdoodles may be of German origin, but are practically unknown outside of America and Canada. Wiki may be right about the German background of the Snickerdoodles as they have a similar spice mix to the Lebkuchen, a traditional German Christmas Cookie. The Snickerdoodles are flavoured with Cinnamon, Cloves and Ginger (similar to a gingerbread cookie just in different rations) and then coated in a sugary mix before baking, giving them a caramelised and cracked appearance.
The other difference between these Snickerdoodles (hehe) and other cookies is the use of Cream of Tartar. The cream of tartar is an acid and it reacts with the basic bicarb to create the puffiness of the cookie and give it a soft and slightly chewy texture. If you don’t have any cream of tartar you could ask your Grandma (it’s popular in sponge and pavlova cooking) or substitute the cream of tartar and the baking soda for 1 ½ teaspoons Baking Powder. It will still make a delicious cookie, just without the nerdy science reactions.
The extra granualted sugar for the outside is also optional, but it does make them extra tasty and crunchy. You can omit the sugar and simply dust the cookies with cinnamon before baking.
- 1/3 Cup Coconut Oil
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 1 teaspoon Vanilla Extract
- 1 Egg
- 3/4 Cup Arrowroot
- 1/3 Cup plus 1 Tablespoon Coconut Flour
- 1 teaspoon Cinnamon
- 1/4 teaspoon Cloves
- 1/4 teaspoon Ginger
- 1 teaspoon Cream of Tartar
- 1/2 teaspoon Bicarb Soda Baking Soda
- Dash of Salt
- 2 Tablespoons granulated Sugar Coconut, Raw etc
- 1 1/2 teaspoons Cinnamon
- Preheat the oven to 180C/360F. Line and grease 2 baking trays.
- Using a kitchen stand mixer with a beating attachment, place all the wet ingredients in a bowl and mix til combined. Alternatively a blender can be used or it can be done by hand with a big spoon/whisk and a strong arm.
- Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
- In a seperate bowl combine the granualated sugar and cinnamon (or just cinnamon).
- Take heaped Tablespoon amounts of mixture and form into a ball. Roll the ball in the cinnamon sugar.
- Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will only spread a little bit. Repeat and use the other trays.
- Bake the Snickerdoodles for 13-15 minutes.
- Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)