A sweet, spicy cookie, rolled in cinnamon sugar before being baked into perfectly puffy rounds. These Snickerdoodles are so moreish, you just won’t be able to resist them!
OK. I’m converted. This is the first time I’ve ever made and/or eaten Snickerdoodles and they are just as amazing as everyone says.
Obviously only if you love cinnamon.
These are Mr Annie’s Noms worst nightmare encompassed into one, soft, more-ish cookie!!
I hear they went down a storm at work though. He announced he hates cinnamon and then everyone else dug in. One person was like “please take these away, I’ve already had 4!!!”
Every food bloggers favourite moment: when a cookie jar comes back empty.
SO, why has it taken me 4 years to finally make Snickerdoodles? That old adage of my head being like a Pinterest board with 500 pins. I am constantly looking at different flavours and things I could make and these just kept falling down the list. Whoops!
I am so glad that changed though. These really are perfection! I never thought I would say that about a cookie with no chocolate chips! It’s also the first time I’ve made a dough with cream of tartar. This gives the cookies a tang which is unmistakable and ensures they aren’t crunchy!
I almost feel like I’m cheating on my favourite Chocolate Chip Cookie recipe…! 😉
The only thing I would change is the fact I slightly pressed them down before baking, I think, from doing some research, that they bake better as balls and then you can press them slightly when they come out of the oven.
That doesn’t affect the taste, though, just the appearance.
Another thing I really love about this recipe is that it doesn’t need to chill for 6 hours. Which means those cookie cravings will be sated much more quickly!
It’s a pretty thick and easy to work with dough. Not too sticky, but I still prefer to use some disposable gloves when rolling the dough balls as I’m less likely to keep eating the dough!! I just can’t bring myself to eat off of a gloved finger, hahahaha!!! 😀
At least that means, these actually stand a chance of becoming cookies and half the dough hasn’t disappeared before baking! 😉
After rolling the dough into 1.5tbsp dough balls, I rolled them generously in some cinnamon sugar. You can buy this, but it’s so easy to make, there isn’t much point in buying it. You can also control the cinnamon if you make it yourself. I made sure the cinnamon sugar was plenty spicy enough!
After rolling in cinnamon sugar, I placed them all onto a lined baking tray and placed them in the fridge for 1 hour. At this stage (and because my fridge isn’t that big) I put all of the cookies onto one tray.
After chilling, I then separated them onto two baking sheets and spaced them out as I normally would, with 2 inches in-between each ball.
These cookies don’t take long to bake, around 9-11 minutes at 180C/350F. They will be puffy in the centre and an even orangey/brown colour. The tops will look matte and ever so slightly firm to the touch.
I just couldn’t help myself and ate one straight out of the oven, but technically speaking you should wait for them to cool before eating one (or 5, I won’t tell!).
I would also advise using granulated sugar to roll the dough balls in as I used slightly finer sugar and you couldn’t see much sugar on top of the cookies after baking. Again, it’s an appearance thing, these things would still be gloriously tasty even if they were ugly and misshapen! 😀
How high can you stack? 7 and then they fall over… 😉
I may be late to the Snickerdoodle party, but I’ve arrived and they are PERFECTION!
- For the cookies:
- 1 and ¾ sticks (200g) unsalted butter, at room temperature
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster sugar
- 2 large eggs
- 1tsp vanilla extract
- 2 and ½ cups (350g) plain flour
- 1tsp bicarbonate of soda/baking soda
- 1tsp cream of tartar
- Pinch of salt
- 2 and ½tsp ground cinnamon
- For the cinnamon sugar:
- ¼ cup (50g) granulated sugar
- ½tsp ground cinnamon
- No need to preheat the oven yet, the dough needs to chill! Line 2 baking trays with grease proof paper/a silicone mat/Silpat and leave to one side.
- Place the butter and sugars into a large bowl, or the bowl of a stand mixer and beat until light and fluffy, 2-3 minutes on med-high speed.
- Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix until well incorporated and smooth.
- Add in the flour, bicarbonate of soda, cream of tartar, salt and cinnamon and mix on low until a dough forms.
- Make the cinnamon sugar: Place granulated sugar and cinnamon into a small shallow bowl and mix until well incorporated.
- Using a 1.5tbsp cookie scoop, shape the dough into balls and then roll in the cinnamon sugar. Place on baking tray, leave 2 inches between each dough ball. Repeat until you've used all of the dough.
- Loosely cover the trays with cling film and place in the fridge for 1 hour.
- Once chilled, preheat the oven to 180C/350F and place cookies in the oven for 9-11 minutes until puffy, an even orangey/brown colour and the cookies are ever so slightly firm to the touch.
- Leave to cool on the trays for 10-15 minutes and then transfer to a wire rack to cool completely.
- Once cool, Snickerdoodles will keep in an airtight container, at room temperature for 5 days.
- *If you have any cinnamon sugar leftover, you can sprinkle some more over the cookies once they've cooled for 10 minutes.
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