I’ve never heard of snickerdoodles before. Apparently, it’s more of an American cookie, but I love cinnamon, and after reading about these on BakingBites, it was pretty hard to resist. I HAD TO MAKE THEM. I mean, it’s CINNAMON SUGAR COATED, what’s there not to love about these?
I halved the below recipe, and managed to make about 40 cookies which are 2″ each. My revisions are in green.
1/2 cup butter, softened
1/2 cup shortening, softened
1 1/2 cups white sugar
2 tsp vanilla extract
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp white sugar (I used 3 tbsp)
2 tsp ground cinnamon (I used 3 tsp)
Procedure (I changed the steps a bit. You could see the original at all recipes.)
1. Preheat oven to 200C. Line baking sheets with parchment.
2. Whisk together flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
3. Cream together butter and shortening until smooth. Slowly add in the sugar. Mix in the egg until incorporated, then beat in the vanilla.
4. Slowly add in the flour mixture, stirring it in using a wooden spoon until a dough is formed.
5. Mix the 3 tbsp of sugar and the 3 tsp of cinnamon together in a small bowl or sandwich bag.
6. Roll the dough into 1″ balls, toss them in the cinnamon sugar mixture, and place them 2″ apart on prepared baking sheets (cookies will spread). You can also used an ungreased cookie sheet, but mine stuck just a tiny bit, and you’ll need a spatula to scrape them off. If the dough is too soft or sticky (it’s way too hot here), place the bowl in the freezer for 10 mins, it’ll be much easier to work with.
cinnamon sugar mixture
ready to pop into the oven
7. Bake for 8-10 mins (I baked them for 8 mins, I like the slightly chewy centre), then remove the whole piece of parchment onto a wire rack to cool. The snickerdoodles will be soft when they come out of the oven, but will set once they cool down. You could also let them rest for a few minutes on the cookie sheet before removing the snickerdoodles onto a wire rack to cool.
8. Store in an airtight container.
they are rather flat cookies
delicious chewy centre and crisp edges
I really love these snickerdoodles. It’s a sugary, buttery cookie without any distractions of chocolate, raisins, nuts or whatever. Okay, even though I admit that I do love my chocolate, raisins, almonds and all. Having a snickerdoodle occasionally doesn’t hurt though. And they do sound cute. Snickerdoodle!