I can't think of any cookies more addictive than snickerdoodles. These soft and chewy sugar cookies are rolled in cinnamon sugar for a beautiful spiced flavour and subtle crunch.
My favourite snickerdoodles are crisp on the edges and chewy on the inside. Best of all, this dough doesn't need to be chilled.
While traditional snickerdoodles use cream of tartar, this recipe uses baking powder for a better flavour and texture!
These make the perfect gift for the holiday season. Be warned though, you won't be able to stop at just one!
My Favourite Snickerdoodles
Yield:
30 Cookies
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
My favourite snickerdoodles are crisp on the very edges and chewy on the inside with a healthy dose of cinnamon flavour! It's impossible to stop at just one.
Ingredients
- 250 g (9 oz) unsalted butter, softened
- 1 ¼ cups caster sugar
- ¼ cup brown sugar, lightly packed
- 1 egg
- 2 teaspoon vanilla essence OR 1 teaspoon vanilla extract
- 2 ¼ cups plain flour / all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the Cinnamon Sugar
- ¼ cup white sugar (coarse sugar is best but caster sugar is okay too)
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 170°C / 340°F (fan/convection) or 180°C / 355°F (standard). Grease and line two large baking trays with baking paper.
- In a large bowl of an electric mixer (or using a hand mixer), beat the butter until smooth. Add sugars and cream together until light and fluffy. Add the egg and vanilla and beat until fluffy and well combined.
- Sift over the flour, baking powder, cinnamon and salt. Stir together until a soft dough comes together. You might have to lightly knead the dough with your hands to make sure its fully combined.
- For the cinnamon sugar: In a separate small bowl, whisk together the white sugar and ground cinnamon with a fork until well combined.
- Roll a small tablespoon of dough into a ball then roll in the cinnamon sugar until fully coated. Place onto the prepared baking tray and lightly press down. Repeat with the remaining dough.
- Bake for 10 minutes or until the cookies have puffed up and are lightly golden around the edges. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. The cookies will flatten as they cool.
Notes
Storage
- You can keep the cookies stored in an airtight container for up to 4 days. To freeze the cookie dough, wrap tightly in clingwrap and keep frozen for up to six months. Thaw overnight and roll as normal.
Substitutions & Tips
- Traditional snickerdoodles are flavoured with cream of tartar. For a more traditional flavour, you can add ½ teaspoon of cream of tartar.
Nutrition Information:
Serving Size: 1 CookieAmount Per Serving: Calories: 151Total Fat: 7.1gSaturated Fat: 4.3gTrans Fat: 0gUnsaturated Fat: 2.3gCholesterol: 24.1mgSodium: 36.8mgCarbohydrates: 20.6gFiber: 0.6gSugar: 11.8gProtein: 1.6g
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