A snickerdoodle cookie is a delicious cinnamon cookie rolled in cinnamon sugar before baking.
They are soft, thick and chewy cookies and very popular in America. It has its signature tang from the addition of cream of tartar so don't be tempted to leave this out!
If you like cinnamon you will love these cookies whic are typically eaten at Christmas but I think they are perfect any time of the year.
There is no chilling the dough involved in my recipe so they are really quick and easy to make!
Start by pre-heating the oven to 200 degrees centigrade (180 fan) and line two baking trays with baking parchment.
In the bowl of a stand mixer add the butter, caster sugar and soft light brown sugar.
Beat until light and fluffy. Add the egg and mix until fully incorporated.
Then add the flour, cream of tartar, bicarbonate of soda and ground cinnamon.
Mix again until you have a smooth but soft dough.
In a small bowl place the sugar and cinnamon and mix.
Roll into 16 balls, then roll in the cinnamon sugar until fully coated.
Flatten them slightly then bake on the pre-prepared baking trays for 8 minutes.
Once baked leave to cool on a baking rack before serving.
Snickerdoodle Cookies
Sarah’s servings: 16
Sarah's skill: Easy
Baking time: 8 minutes
Ingredients:
125g Soft unsalted butter
75g Caster sugar
50g Light brown sugar
1 Large egg
200g Plain flour
1 tsp Cream of tartar
1/2 tsp Bicarbonate of soda
2 tsp Ground cinnamon
Cinnamon sugar
2 Tbsp Caster sugar
1 Tbsp Ground cinnamon
Method:
Pre-heat the oven to 200 degrees centigrade (180 fan) and line two baking trays with baking parchment.
In the bowl of a stand mixer add the butter, caster sugar and soft light brown sugar.
Beat until light and fluffy.
Add the egg and mix until fully incorporated.
Then add the flour, cream of tartar, bicarbonate of soda and ground cinnamon.
Mix again until you have a smooth but soft dough.
In a small bowl place the sugar and cinnamon and mix.
Roll into 16 balls, then roll in the cinnamon sugar until fully coated.
Flatten them slightly then bake on the pre-prepared baking trays for 8 minutes.
Leave to cool on a baking rack before serving.
Sarah’s extra slice……
The baking parchment I used is