HOW TO MAKE
Measure 11⁄2 cups of flour (187 grams) and add it to a mixing bowl. Add 1 teaspoon baking powder and 1⁄4 teaspoon salt. Whisk well and set aside.
Measure 3⁄4 cup sugar (170 grams) and 1⁄2 cup butter (113 grams) and add them to a mixing bowl. The butter should be slightly firm, not completely at room temperature.
Beat well until smooth and creamy. I used an electric beater; you can use a hand whisk too.
Add 1 egg and 1 teaspoon vanilla extract. Beat well until combined. Scrape the sides using a spatula. Add the flour mixture and beat until no dry flour is visible.
Once everything is combined, mix
SNICKERDOODLE
Ingredients
11⁄2 cups (187 grams) flour | 1⁄2 cup (113 grams) unsalted butter | 1 teaspoon baking powder | 3⁄4 cup (170 grams) castor sugar | 1 egg | 1 teaspoon vanilla extract | 1⁄4 teaspoon salt
For coating
1⁄4 cup castor sugar | 1 teaspoon cinnamon powder
with a spatula, cling wrap the dough, and refrigerate for at least 30 minutes. If your dough is stiff, you can start right away.
Preheat the oven to 190°C for 10 minutes. Make small balls from the dough. Roll between your palms to make smooth balls. In a bowl, add 1⁄4 cup castor sugar and 1 teaspoon cinnamon powder. Mix well. Add a dough ball and coat it evenly. Repeat until all are done. Line a baking tray with parchment paper. Place the balls on the tray, leaving at least 1 inch of space between them. Using the flat bottom of a bowl, gently press each ball to slightly flatten the cookies. Bake in the preheated oven at 190°C for 10–12 minutes, or until the cookies turn light golden.
GINGER COOKIES
11⁄4 cups maida | 1/3 cup butter | 1⁄2 cup brown sugar | 1⁄4 cup granulated white sugar | 1⁄4 teaspoon cinnamon powder | 1/3 cup honey | 1 egg | 1 teaspoon baking powder | 1⁄4 teaspoon dry ginger powder | 1⁄4 teaspoon cloves powder | 1/3 teaspoon salt
HOW TO MAKE
Sieve the flour with cinnamon powder, dry ginger powder, cloves powder, salt, and baking powder. Set aside. Beat the butter and brown sugar until soft and smooth. Add the egg and honey and mix well. Add the sieved flour mixture and mix to form a soft, slightly gooey dough. Cling wrap and refrigerate the dough for at least 30 minutes. Preheat the oven to 180°C. Scoop the dough, roll into balls, and roll in sugar. Place on a lined baking tray and flatten slightly. Bake for 8-10 minutes, or until the tops turn golden and crack. Cool on a wire rack and store in an airtight container.