Look at that. Saturday is Valentines day. And if you are anything like me, you’ve probably also remembered this love fool day, a day too late in the past. But this year is different. I have a plan and hopefully hubby would love these Chocolate Covered Snickerdoodles cookies. Promise I’ll bake them in time…
If you are not familiar with this delicious sugar cookie, it is basically just a very simple flour, butter, sugar and egg dough rolled in cinnamon sugar and baked. It is very popular in the US and Germany. I know you didn’t need to know that, but hey, snickerdoodles for the win!
I wanted mine to be delicate and crispy, and it pretty much came out that way. You can roll bigger dough balls if you want for a more fluffy and chewy center. Either way, they are do die for, and unbelievably easy!
I have to say, any cookie with added cinnamon gets me very excited. Be careful when you dip these delicate cookies in the chocolate.
Heck, I think for Valentines Day, you can really indulge with your loved one. (And chocolate dip makes a pretty neat body paint..hint..hint) Have a good one all!
|Prep Time||40 min|
|Cook Time||10 min|
- 200 gr flour
- 1 teaspoon creme of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- pinch salt
- 230 gr softened butter
- 160 gr castor sugar
- 1 large egg
- 100 gr dark chocolate bar
- 1 tablespoon milk
- 2 tablespoons sugar mixed with 1/2 teaspoon ground cinnamon
- Preheat the oven to 180 degrees Celsius.
- Sift the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
- In a mixing bowl, whisk the butter and sugar until light.
- Add the egg and whisk until incorporated.
- Combine the dry ingredients with the butter mix and incorporate these ingredients until you have a sticky dough.
- Cover with cling wrap and refrigerate for at least 30 min. The dough needs to be firm when you use it.
- After setting, roll the dough into small balls, cover with cinnamon sugar, and arrange a few centimeters apart on a non stick oven safe baking tray. Flatten a little with your hands.
- Bake for 8 – 10 minutes, remove from oven and leave to cool.
- Melt the chocolate and milk over a double boiler until melted.
- Dip or cover the cookies in chocolate and enjoy (preferably) immediately.