Snickerdoodles

I’ve always loved the version of the Snickerdoodle Cookie that you can buy at Mrs Fields Cookies.  This is a version you can make at home that comes very close.

These cinnamon sugar cookies have a crunchy outer shell and a soft & chewy inside.  Snickerdoodles are buttery with a hint of vanilla and a wonderful cinnamon flavour throughout.

Rolled in cinnamon sugar before baking and you have a truly classic addictive cookie.  One will never be enough.

The key to getting a beautifully soft inner centre of the cookie is to chill the dough before baking and then slightly undercook.  The end result of a soft pillowy centre encased in a crunchy cookie is just amazing.

These cookies don’t use too many ingredients and are quite easy to make.  The main time involved here is the time to chill the dough before cooking.

Print Recipe

Snickerdoodles

Prep Time

20 minutes

Cook Time

9 minutes

Passive Time

90 minutes

Servings

Cookies

Ingredients

• 115 g Unsalted Butter
• 1/2 cup White Sugar
• 1/3 cup Brown Sugar firmly packed
• 1 Egg
• 1 tsp Vanilla Extract
• 1 1/2 cups Plain Flour
• 1/2 tsp Bicarb Soda
• 1/4 tsp cream of tartar
• 1/4 tsp Salt
• 1/4 cup Caster Sugar
• 2 tsp Cinnamon

Prep Time 20 minutes Cook Time 9 minutes Passive Time 90 minutes Servings Cookies Ingredients 115 g Unsalted Butter 1/2 cup White Sugar 1/3 cup Brown Sugar firmly packed 1 Egg 1 tsp Vanilla Extract 1 1/2 cups Plain Flour 1/2 tsp Bicarb Soda 1/4 tsp cream of tartar 1/4 tsp Salt 1/4 cup Caster Sugar 2 tsp Cinnamon

Instructions

1. In a large bowl, add butter, white sugar & brown sugar.
2. Using an electric mixer, beat until well combined and creamy.
3. Add egg & vanilla extract and beat until well combined and light & fluffy.
4. Add plain flour, bicarb soda, cream of tartar & salt and continue beating until just combined.
5. Using your hands form between 12 - 14 balls of dough. Each ball will be about 2 heaped tbsps of dough.
6. Place each dough ball on a baking tray lined with baking paper. Flatten each dough ball slightly.
7. Cover dough balls and baking tray with plastic wrap and place in refrigerator for 90 minutes for the dough to chill.
8. Preheat oven to 180°C.
9. In a small bowl add caster sugar and cinnamon and stir to mix thoroughly to create the cinnamon sugar.
10. Remove dough balls from refrigerator and roll each ball in the cinnamon sugar to fully coat.
11. Place each ball at least 5cm apart on the baking tray lined with baking paper. Use additional baking trays, if needed.
12. Bake in oven for 9 minutes. The cookies should flatten out and bet cooked around the edges and golden brown. This amount of time should produce nice soft centred cookies. Cook and extra minute or two to get firmer cookies.
13. Remove from oven and allow to cook on the baking tray. The cookies will be very soft when initially removed from the oven but will firm up as they cool.