There’s a possibility that I only made Snickerdoodles because I just love saying the name. Snickerdoodles. Snickerdoodle. Snickerdoodling (the act of making Snickerdoodles). You can’t help but smile!
Oh and, if you were wondering, Snickerdoodles don’t contain Snickers…. (of course they could, if you want them to!). They’re cute little cinnamon cookies that stay chewy on the inside when baked, and go perfectly with a cup of hot chocolate.
Recipe lightly adapted from The Hummingbird Bakery – Cake Days
- 60g unsalted butter, softened
- 160g Vanilla sugar, or caster sugar
- 1/4 tsp vanilla essence
- 1 large egg
- 275g plain flour
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 1 teaspoon ground cinnamon
For the cinnamon coating
- 1 1/2 tablespoons of caster sugar
- 1 tablespoon of ground cinnamon
First, cream together your butter, sugar and vanilla extract until light and fluffy, and then add the egg. I did this in my stand mixer but it would be very easy to do by hand too.
Next, measure out the dry ingredients and sift them into the wet mixture. Mix until combined, and then drop the combined dough onto a large square of clingfilm and wrap it up to rest in the fridge for around 40 minutes.
While the dough is chilling, preheat your oven to 160C/gas mark 3/325F and prepare your cinnamon coating by combining the sugar and cinnamon. Remove the dough from the fridge, and pinch off walnut sized chunks and roll them into balls in your hands. Coat generously in the sugar mixture and place onto a greased baking tray.
Bake for 10-14 minutes until the cookies are spread and golden brown. They’ll be soft and chewy on the outside and just perfect for dunking in a hot drink.