Go Back
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!
Print

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

  • 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.

Notes

Recipe by Annie of Annie's Noms