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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!

Snickerdoodles

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!
Prep Time 1 hour 10 minutes
Cook Time 9 minutes
Total Time 1 hour 19 minutes
Servings 24

Ingredients

  • For the cookies:
  • 1 3/4 sticks (200g) unsalted butter, at room temperature
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups (350g) plain flour
  • 1 tsp bicarbonate of soda/baking soda
  • 1 tsp cream of tartar
  • Pinch of salt
  • 2 1/2 tsp ground cinnamon
  • For the cinnamon sugar:
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. 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.
  2. 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.
  3. Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix until well incorporated and smooth.
  4. Add in the flour, bicarbonate of soda, cream of tartar, salt and cinnamon and mix on low until a dough forms.
  5. Make the cinnamon sugar: Place granulated sugar and cinnamon into a small shallow bowl and mix until well incorporated.
  6. 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.
  7. Loosely cover the trays with cling film and place in the fridge for 1 hour.
  8. 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.
  9. Leave to cool on the trays for 10-15 minutes and then transfer to a wire rack to cool completely.
  10. Once cool, Snickerdoodles will keep in an airtight container, at room temperature for 5 days.
  11. *If you have any cinnamon sugar leftover, you can sprinkle some more over the cookies once they've cooled for 10 minutes.

Recipe Notes

Recipe by Annie of Annie's Noms