These cookies are small but pack quite some flavour. They’re made with wholewheat flour, which gives them a slightly different flavour than the traditional kinds. Don’t let it stop you though, they are very tasty!
- 125gr butter, softened
- 100gr sugar
- 1 egg
- 1 tsp vanilla extract
- 250gr wholewheat flour
- 1 tsp baking powder
- 1/2 tsp finely ground nutmeg
- pinch of salt
- 1 tbs cinnamon
- 3 tbs coarse sugar
Cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix to combine well.
Combine the flour, baking powder, nutmeg and salt, and mix this into the butter mixture.
Line a baking tray with baking paper.
Combine the cinnamon and sugar on a plate.
Using a small icecream scoop (1/2 of a regular size, you can also use two teaspoons), scoop out balls of dough and drop them in the cinnamon sugar. Roll the balls around until fully coated, then place them on the baking tray. Flatten slightly but not too much.
Bake the snickerdoodles for 13-14 minutes on 180°C