October 16, 2021
Deliciously soft and chewy Snickerdoodle cookies coated in cinnamon. Perfect for autumn/winter vibes. These cookies are super popular in America, and rightfully so; they deserve more love this side of the pond!
October 16, 2021
Time 1.5 hours (including cooling time)
Servings 16 Cookies
- For the Cookies
- 190g Plain Flour
- 110g Unsalted Butter, room temperature
- 150g Granulated Sugar
- 1/2 teaspoon Bicarbonate of Soda
- 1 teaspoon Cream of Tartar
- 1 large Egg
- 1/8 teaspoon Salt
- 1 teaspoon Vanilla Extract
- For the Coating
- 25g Granulated Sugar
- 1 tablespoon Cinnamon
- Line two baking trays/sheets with parchment paper. Sift the flour, cream of tartar, baking soda, and salt together in to a medium bowl an set aside.
- Beat the butter and granulated sugar together until light and fluffy (approx 2 mins; I used a electric hand whisk).
- Beat in the egg and vanilla. And then mix in the flour mixture gently until no flour pockets remain; be careful to not overmix.
- Chill the dough to the fridge for 30 mins, or the freezer for 15 mins to help it firm up.
- While waiting for the dough to chill: Pre-heat your oven to 200°C (400°F) standard oven / 180°C (350°F) fan. Prepare your coating by mixing the granulated sugar and cinnamon together in a small bowl.
- Take the dough from chilling and shape in to balls approx 1 heaped tablespoon in size (I use an ice-cream scoop or tablespoon for this). Roll each ball in the cinnamon-sugar coating, and then place on the baking tray/sheet.
- Bake for 8-10 minutes, or until the cookies are lightly brown at the edges. The centre should still look soft. Leave to cool on the warm baking sheet for 5 mins, then gently transfer to a cooling rack and allow to cool completely. Enjoy!
- - Snickerdoodles are best eaten fresh on the day they're made, however they will keep well for 3-4 days in an airtight container at room temperature. You can also freeze the uncooked doough for up to 1 month and bake later!
- - Snickerdoodles are known for their slightly tangy flavour, which comes from the cream of tartar, so for an authentic cookie it's important to not leave this out!