Snickerdoodles with Rolo

Ingredients for 1 servings:

• 115 g butter, soft
• 80 g white sugar
• 1 egg(s), size L
• 1 tsp vanilla flavoring/powder or 1 bag of Bourbon vanilla sugar
• 240 g wheat flour
• ¾ tsp, leveled baking powder
• ½ tsp, leveled salt
• 2 tbsp white sugar
• 1 tbsp cinnamon powder
• 28 pieces of sweets (Rolo)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

simple, sophisticated

Cream the butter and sugar until fluffy. Beat in the egg for at least 30 seconds. Mix the flour, baking powder, salt, and vanilla and add to the butter mixture. Divide the dough into 28 equal pieces (approx. 15-17g) and shape them into balls. Flatten each ball slightly, place a roll in the center, close the dough around it, and carefully roll it into a ball again. Mix the sugar and cinnamon in a bowl. Roll each ball in the mixture. Let the balls rest next to each other on a board or plate in the refrigerator for 30 minutes (this will prevent them from spreading as much during baking). Preheat the oven to 175°C (top/bottom heat). Place the balls on two baking sheets lined with baking paper and bake one after the other for 15 minutes. Let them cool completely on a wire rack.