Snickerdoodles

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Difficulty: Easy

Time: 30 minutes plus 10 minutes baking

Serves: 30+ cookies

 

Ingredients

225g (1 cup) butter, softened
300g (1 ½ cups) caster sugar
2 eggs, large
1 tsp vanilla extract
350g (2 ¾ cups) plain/all purpose flour
2 tsp cream of tartar
1 tsp baking powder
¼ tsp salt

For the coating
3 tbsp caster sugar
3 tsp cinnamon

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Only Crumbs Remain

I’ve had lots of discussions recently about favourite Christmas cookies/treats. For me it’s not Christmas without a mince pie but for a lot of people their go to Christmas cookie seems to be a snickerdoodle. I’d never heard of them (I’m not sure they are a big thing in Scotland) but I like trying new things and they’ve got a great name so I added them to our ever growing list of things to bake this Christmas.

Having never had them before I can only assume that we were successful. This recipe came from Genius Kitchen but looked the same as most others I found so I think they’re authentic. It makes a nice, slightly crispy cookie on the outside, but with a soft centre. The cinnamon/sugar coating gives a tasty Christmasy flavour and certainly made the kitchen smell very festive when they were baking!

Method

Preheat the oven to 180C /170C Fan /350F

Cream the butter and sugar together

Measure the butter (225g) and sugar (300g) and add to a large bowl or freestanding mixer. Mix together until they are nicely combined and fluffy. Add the vanilla extract and eggs and mix again.

 

Mix the dry ingredients

Add the flour (350g), cream of tartar (2 tsp), baking powder (1 tsp), and salt ¼ tsp to a separate bowl.

Mix everything together

Add the dry ingredients to the butter mixture and give everything a good mix until you have a nice ball of dough.

Chill the dough

Wrap the dough in clingfilm and pop in the fridge for 10-15 minutes.

Make the snickerdoodles

Line 3 large baking trays with baking paper and chill them.

While the dough is chilling, mix the sugar (3 tbsp) and cinnamon (3 tsp) together in a small bowl.

Take small pieces of dough and roll into approximately 1 inch (2 cm) balls. This is a good bit for little kids to get involved in – Hannah does this a lot with playdough so was able to make the balls if I gave her the correct amount.

Coat the balls in sugar. Hannah just rolled them around in the bowl until all sides were covered. Place on the chilled baking trays.

 

Bake the snickerdoodles

Bake the biscuits for 10 minutes. They’re ready when they have turned golden and are a little but crispy on top but still soft inside.


Enjoy!

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