Snickerdoodles

Hands up – who has heard of Snickerdoodles?  Ok, practically no-one then!

Snickerdoodles are traditionally an American Cookie, covered in cinnamon sugar before baking.  They are usually softer in the middle, and crisp round the outside, with a crackle effect thanks to the cinnamon sugar.  All the ones I have tasted before have also had a not altogether pleasant taste of bicarbonate of soda (or Baking Soda as the Americans call it).

This is my version.  A crisp cinnamon biscuit, perfect with a cup of coffee or tea.

  • 230g Softened Unsalted Butter
  • 300g Caster Sugar
  • 2 Eggs
  • 2tsp Vanilla Extract
  • 355g Self Raising Flour
  • 1/4tsp Salt

Cinnamon Sugar

  • 40g Caster Sugar
  • 2tsp Ground Cinnamon

Put the butter, caster sugar, eggs and vanilla into a large mixing bowl.

Mix together until creamed. It won’t be completely smooth at this point, but don’t worry.

Add in the flour and salt.

Mix again until you have a smooth biscuit dough.

Mix together the sugar and cinnamon in a bowl.

Wet your hands slightly and roll the dough into walnut sized balls.

Roll each ball in the cinnamon sugar and place on a plate or lightly greased baking tray.  I use a baking tray with a silicon sheet on it for this. You should end up with approximately 40 balls of dough covered in cinnamon sugar.

Refrigerate for at least 30 minutes, and preheat your oven to 180 degrees.

Place the balls of dough onto a silicon paper lined baking tray.  they will spread to about 8cm across, so allow plenty of space between them.

Bake for 15 minutes, turning the tray after about 10 minutes, until the biscuits are crackled on top and golden.

Cool on a wire rack and then store in an airtight container.

Perfect with coffee or tea.

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2 Responses to Snickerdoodles

  1. Firefly Phil says:

    I think the hardest part of this recipe would be that bit at the end about storing in an airtight container. Technically possible, but not for long!

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