A soft traditional cookie originating from 19th century New England
Servings: 30 cookies
- 175 g butter softened (6oz), plus extra to grease
- 225 g caster sugar (8oz)
- 1 large egg
- 1 teaspoon vanilla extract
- 275 g plain flour (10oz)
- 1 teaspoon cream of tartar
- ½ teaspoon bicarbonate of soda
for the cinnamon sugar
- 1 tablespoon caster sugar
- 2 teaspoon ground cinnamon
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Lightly grease 2or 3 baking sheets.
Beat the butter and sugar together until pale and fluffy. Add the egg and beat well. Then add the vanilla extract and beat to combine.
Sieve the flour, cream of tartar and bicarbonate of soda into the mixing bowl and beat together until combined to form a soft dough.
Make the cinnamon sugar by combining the sugar and cinnamon together in a shallow dish.
Break off a piece of dough about the size of a walnut and roll into ball. Then roll the ball of dough in the cinnamon sugar until well coated and place on the baking sheet.
Repeat until you have used all the dough to make about 30 cookies. Leave space between each ball for the dough to spread.
Bake for about 8 to 10 minutes. Allow to stand on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Electric mixer (or wooden spoon)
2-3 baking sheets
For a soft cookie cook until the edges are just golden and the center still pale.
For a crisper cookie cook until just pale golden all over.
In an airtight container for up to 1 week.
Freeze for up to 3 months
Serving: 1cookie | Calories: 112kcal