Snickerdoodles
Deliciously warming and cosy homemade snickerdoodle cookies with a wonderful cinnamon flavour, and a brown sugar cinnamon coating.
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Servings: 18 cookies
Ingredients
- 175 g unsalted butter
- 225 g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1.5 tsps cream of tartar
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 0.5 tsp sea salt
Coating
- 50 g light brown soft sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 180ºc fan and line 2-3 trays with parchment paper
- Mix the butter and sugar together until fluffy
- Add the egg and vanilla and mix again until combined
- Add the plain flour, cream of tartar, bicarbonate of soda, sea salt and cinnamon and mix again
- Portion the cookies with tablespoons or a 5cm scoop or tablespoons on to a lined tray
- Mix the brown sugar and cinnamon together in a small bowl
- Roll the scooped cookies into the sugar and place onto the lined trays
- Bake for 11-13 minutes, cool slightly and enjoy
Notes
- I use this cookie scoop in this recipe
- I use these large baking trays
- These cookies will last for 4-5+ days at room temperature
- These cookies can freeze for 3+ months
- The cinnamon can be swapped to any other dry spice you like such as ginger, or nutmeg, or a mixture
- The light brown sugar can be swapped to dark brown soft sugar