Snickerdoodles

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These cookies are traditional and time has proven that they are really, really good.

They have great buttery sweet flavor and are covered in spicy cinnamon.

When you bite into one you will find the edges are wonderfully crisp yet inside they are soft and chewy.

Mmmmm, absolutely moreish!

~~~

To prepare the lovely Snickerdoodles you need:

1 1/3 cup (180 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup (110 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg

1 teaspoon vanilla extract

For Coating you need:

1/5 cup (30 grams) granulated white sugar

1 teaspoon ground cinnamon

~~~

1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

snickerdoodles-flour-mixture-and-electric-mixer-with-flour-and-butter

3. In a large bowl whisk together the flour, baking powder and salt and set aside.

4. In the bowl of your electric mixer, beat the butter and sugar until smooth (about 3 minutes).

5. Add the egg and the vanilla extract and beat well.

6. Add the flour mixture and beat until you have a smooth dough.

snickerdoodles-cutting-dough

7. Shape the dough into a log and cut it into equal pieces.

8. Form a small ball from each piece.

A ball of about 1-inch (2,5 cm) in diameter will make a 2-inches (5 cm) cookie after baking.

snickerdoodles-mixing-sugar-with-cinnamon

9. And now we are going to prepare the coating.

This couldn’t be easier, we just mix together the sugar and cinnamon.

snickerdoodles-rolling-in-cinnamon-sugar

10. Roll the balls of dough in the cinnamon sugar.

snickerdoodle-on-sheet-before-flattening

11. Place the balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

snickerdoodles-flattening-II

12. Flatten each cookie gently using the bottom of a glass.

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13. Bake for 8 minutes.

Replace from the oven and leave on the baking sheet for about 5 more minutes to cool!

Enjoy!

You can store these cookies in an airtight container, at room temperature, for about two weeks.

This recipe makes about 40 (2-inches/5 cm diameter) cookies.

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14 Responses to Snickerdoodles

  1. 1
    Memoria says:

    Beautiful photos. Lovely cookies. I love snickerdoodles.

  2. 2
    pontch says:

    Yammmi your cookies looks amazing!

  3. 3
    breadetbutter says:

    This looks beautiful. Believe it or not, I’ve never made snickerdoodles, I might need to rectify that now! :)

  4. 4
    Lucy says:

    I love snickerdoodles – so addictive! Gorgeous photos :)

  5. 5
    Natalie_Sabanina says:

    Looks so amazing! Will do next time:)

  6. 6
    Sara says:

    I just made these delicious cookies and they were by far the easiest cookies to ever make! Since it calls for a lot of butter the dough was a little messy but it was def easy to make the balls. But were very tasty. As soon as I took them out of the oven the first batch was all gone. =]

  7. 7
    Tran says:

    I’ve used this recipe around 4 times! Love how it doesn’t need cream of tartar since I never have it lying around in my kitchen.

    Crunchy on the outside and chewy on the inside. THANKS SO MUCH!

  8. 8
    Clo says:

    I’m not the biggest cinnamon fan. What could you replace it with?

  9. 9
    Judy says:

    I made these tonight and they are delicious! Slightly crunchy on the outside but nice and chewy on the inside. These are snickerdoodle perfection! Thanks so much for the recipe!!!

  10. 10
    Frieda says:

    Totally delicious and very easy! I was just wondering, if they have to be that size? because I know Snickerdoodles much bigger.. thanks a lot for the recipe!

  11. 11
    Mylene says:

    It is almost diennr time in my part of the world and I was hungry before I saw this post – now I’m starving!! Your cake is amazing and I can’t wait to make one. Thank you so much for sharing!! Have a lovely week.

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