Snickerdoodles are old-fashioned American cookies dusted in cinnamon sugar which are delicious and moreish. They’re slightly chewy, not too sweet and will keep in an airtight container for up to a week after baking. This twist on the American classic adds chocolate to the recipe making them irresistible. Why not try some chocolate snickerdoodles with your next cuppa – you’ll love them!
- 100g butter
- 100g caster sugar
- 1 egg
- 75g dark chocolate, melted
- 150g plain flour
- 1tsp ground cinnamon
Pre-heat oven to 180°C/350°FGas Mark 4.
Line two baking trays with baking parchment.
Cream together the butter and 50g of the sugar until pale and fluffy.
Beat in the egg.
Stir in the melted chocolate, followed by the flour.
In a separate bowl, stir together the remaining 50g of sugar and the cinnamon.
Form the dough into golf ball sized balls in the palms of your hands, then toss in the cinnamon sugar.
Bake for 10-12 mins. The cookies will be soft but will harden on cooling.
The cookies will spread a little on cooking, so leave some space between them!