These totally delectable cookies came to my attention through one of my foodie Twitter followers. I’d never heard of the recipe or indeed ‘snickerdoodle’ before, but I thought I’d give them a go, as they sounded a bit different to your average cookie and it was a boring Friday afternoon – I was in need of something to bake. I have baked them a couple of times since; they’re so easy and incredibly moreish!
Snickerdoodles are similar to ‘sugar cookies’ but are coated in a mixture of sugar and cinnamon – making the surface crack, while the texture is crisp on the outside and chewy inside.
The recipe doesn’t state how many to make, but generally, I split the dough equally into 32. After having a look at different recipes on the internet, I’ve noticed you can make them flat like a cookie, but I choose to make ball-sized portions, which kind of look like the German classic: Lebkusen. Of course it’s a case of whatever you think is best.
Couple of drops vanilla essence
275g plain flour
¾ tsp cream of tartar
½ tsp bicarbonate of soda
½ tsp cinnamon
1 ½ tbs caster sugar
1 tbs cinnamon
Cream the butter, sugar and vanilla essence in a bowl
Add the egg and mix
Sift in the dry ingredients (flour, tartar, bicarb and cinnamon)
Once turned to a soft dough, cover and leave in the fridge for 45 minutes
Make balls of an equal size and coat in the caster sugar/cinnamon mixture, before adding to a baking tray (lined with greaseproof paper)
Place in the oven (gas mark 4) and bake for 20 minutes, checking after 15
Coat again if necessary
Leave to cool