Snickerdoodles with Rolo

Summary

Ingredients

• 115 g butter, soft
• 80 g suar, white
• 1 egg (s), size L.
• 1 teaspoon vanilla flavor / powder or bag bourbon vanilla sugar
• 240 g wheat flour
• 0.75 ¾ teaspoon, leveled baking powder
• 0.5 ½ teaspoon, leveled salt
• 2 tablespoon sugar, white
• 1 tablespoon cinnamon powder
• 28 piece (s) sweets (Rolo)

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Instructions

1. Mix the butter with sugar until frothy. Stir in the egg for at least 30 seconds. Mix the flour, baking powder, salt and vanilla and add to the butter mixture.
2. Cut 28 even pieces (approx. 15-17g) from the dough and shape into balls. Flatten each ball a little, put a roll in the middle, close the dough around it again and carefully roll it into a ball again.
3. Mix the sugar and cinnamon in a bowl. Roll each ball in it. Let the balls sit next to each other on a board or plate in the refrigerator for 30 minutes (then the balls will not run so much during baking).
4. Preheat the oven to 175 ° C top / bottom heat. Spread the balls on two baking sheets lined with baking paper and bake one after the other for 15 minutes.
5. Let cool on a kitchen rack.

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