lemon snickerdoodles

Over the weekend I was compelled to provide some sort of baked treat for a short-notice afternoon tea, and remembered this lemony snickerdoodle recipe that was originally posted by Em. A quick glance revealed I had all the required ingredients and, clad in my pyjamas, I felt ready to tackle this baking need.



I made a few modifications to this recipe. Chief amongst them is that I didn't finish with lemon icing, it was more of a lemon glaze - I suspect that the '3/4 of a lemon' that Em used was a little smaller than the lemon I picked up from the corner shop, because I tripled the icing sugar in the recipe and it was still gloopy. I ended up brushing the glaze onto the snickerdoodles, but don't fret - it all ended well. And now I have three quarters of a cup of lemon glaze in my fridge, if anyone has any ideas.

These went pretty soft very quickly - good for the day of, but not as amazing by the end of the second day. Just have to eat them quickly, what a hardship!

This is my second submission for the that recipe seems very familiar... blog event.

lemon snickerdoodles
originally from sugar spoons, modified from vegetarian times

the dough
1 3/4 cup plain flour
1/4 cornflour
1 teaspoon baking powder
30 grams nuttelex, softened
a smidge over a quarter of a cup of soy milk (with a few drops of vanilla extract mixed through)
1 teaspoon vanilla essence
quarter cup castor sugar
1 teaspoon cinnamon

the glaze
zest + juice of most of a medium to large lemon
a whole lot of icing sugar

method
Preheat the oven to 180C. Em suggested lining one baking tray, but I needed two (and got about 20 snickerdoodles out of it).

Beat together the nuttelex until it's soft, then beat in the sugar, followed by soymilk and vanilla essence. In a separate bowl, mix together the flour, corn flour and baking powder, then slowly mix this all into the liquids until smooth. You may need to use your hands! Set aside to sit for ten minutes.

In a bowl, combine the sugar and cinnamon.

Form the dough into 1 inch balls, roll into the cinnamon sugar, and place it on the tray. Flatten the cookies! Bake for 12-15 minutes, until the cookies are starting to go a little golden. Transfer to a cooling rack and let cool for a bit.

Make the glaze! Combine lemon zest, lemon juice, and icing sugar until you're happy with the consistency. Brush (or dollop, if it's thick enough) onto the snickerdoodles, then sprinkle any remaining cinnamon sugar on top.