Snickerdoodles - nutmeg cookies rolled in cinnamon sugar

I'm not the first blogger to write about Snickerdoodles (SmittenKitchen, EggBeater, Pinch My Salt, Andrea Meyers have all beat me to it), but I love the photo I made, so I want to blog about them as well :) Additionally, my recipe uses metric measures, making it more useful for a lot of Internet-users out there ;)

I don't know whom to credit for the recipe. All the cookbooks I consulted - be it Nigella Lawson, Rachel Allen or someone less famous - had almost exact recipe, almost verbatim, and mine is a combination of quite a few of them. The only changes I made was making my cookies a wee bit smaller. I also seems to me that the photos of Snickerdoodle cookies in the British food magazines and cookbooks depict cookies that are slightly rounder (as opposed to the very thin and flat ones in American foodblogs and cookbooks).

These cookies keep for a week in a air-tight cookie jar.

Snickerdoodles
(Snickerdoodles-muskaatküpsised)
Makes about 3 dozen cookies (2 cookie sheets)



250 g plain flour
0.5 tsp grated nutmeg
1 tsp baking powder
a pinch of salt
125 g unsalted butter, softened
100 g caster sugar
1 large egg
1 tsp vanilla extract

Cinnamon sugar:
2 Tbsp caster sugar
1 Tsbp ground cinnamon

Preheat the oven to 180 C/370 F.

Mix flour, nutmeg, baking powder and salt in a medium bowl.
Cream egg and sugar until pale and fluffy, whisk in the egg and vanilla extract. Fold in the dry ingredients and press into a neat dough ball.
Mix cinnamon sugar ingredients in a small shallow bowl.
Take small walnut-sized pieces of cookie down and roll them into small balls (I was diligent enough to weigh that each dough ball measured 12-14 grams :)). Roll each ball in cinnamon sugar until covered, then place onto a lined baking sheet, leaving about 3 cm between cookies.
Flatten the cookies lightly with the palm of your hand or by pressing with the fork.
Bake in the pre-heated 180 C oven for about 12-15 minutes, until cookies are light golden brown.
Remove from the oven, leave to cool for a couple of minutes, then transfer onto a wire rack to cool.