Snickerdoodles

Ingredients for 1 servings:

• 70 g butter, soft
• 150 g sugar
• 1 egg(s)
• 240 g flour
• ¼ tsp cinnamon
• n. B. Salt
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp sugar
• 1 tbsp cinnamon

Instructions

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

Crispy cinnamon cookies with cinnamon crust, perfect for winter, easy to prepare, makes 26 cookies

Cream the softened butter and sugar until fluffy. Add the egg and mix in well. Occasionally use a spatula to loosen any ingredients that have stuck to the side of the bowl and stir in. Mix the flour with the baking powder, baking soda, cinnamon, and salt and briefly stir in the flour mixture. Cover the dough with plastic wrap and chill for 30 minutes. Preheat the oven to 180°C (top/bottom heat) and line two baking sheets with baking paper. Mix 1 tablespoon each of cinnamon and sugar in a bowl. Scoop out walnut-sized portions of dough, form balls, and roll them in the cinnamon-sugar mixture. Place the dough balls on the prepared baking sheets, leaving enough space between them, as the dough will spread during baking. Bake the cinnamon cookies on the middle rack for approx. 13-15 minutes. Remove from the oven and let cool on a wire rack. Makes 26 cookies.