Snickerdoodles

Before we start, I have a confession to make, I had no idea what a snickerdoodle was until last year. We don’t have them in Ireland and to be honest I assumed it was a snickers bar cookie which I thought seemed interesting but I also wasn’t pushed about it. I had and still have no clue what the doodle bit was about, maybe a German origin? There really isn’t any solid background information on the name, that I can find online anyway, so if anyone knows any I would love to hear it, feel free to educate me. If these were at home I would call them a cinnamon sugar biscuit but I’ll admit snickerdoodle has a better ring to it! 

I adore cinnamon and I am a sugar addict so needless to say once I tried these bad boys (insomnia cookies was my first, mama mia delicious!) I was hooked and after some playing about this is the recipe I fell in love with and would like to share with you. 

For the week that’s in it I decided to spruce these up with a little decoration. Easy done and you could add any sprinkles, small sweets, edible letters or numbers to the cookie dough right before baking for a little holiday touch and/or to suit any occasion. 

SnickerdOodle recipe

⏲ PREP TIME: 15 minutes

⏲ BAKE TIME: 8 minutes

⏲ REST TIME: 10 minutes

🍪 SERVINGS: 43

Equiptment

• stand mixer/hand mixer

• measuring bowl

• weighing scale

• spatula

• baking tray

• silicon baking mat

INGREDIENTS

• 375g all purpose flour

• 7.5g cinnamon

• 10g cream of tartar

• 2.5g baking soda

• 225g salted butter

• 200g granulated sugar

• 80g dark brown sugar

• 10mls vanilla extract

• 1 large egg

• 1 large egg yolk

• sprinkles optional

To Roll

• 50g granulated sugar

• 5g cinnamon

Instructions

1.

Preheat oven to 350°F, 180°C.

2.

Weigh and sieve all purpose flour, cream of tartar, baking soda and cinnamon into a bowl, mix together and set aside.

3.
Add room temperature butter and sugars to your stand mixer and cream together until smooth and fluffy.

4.
Add your egg, egg yolk and vanilla extract and mix through.

5.
Add your flour mix a spoon at a time and mix thoroughly until your dough has come together nicely.

Feel free to use straight away or throw into the fridge for 20 minutes.

6.
Mix 50g sugar and 5g cinnamon together in a small bowl or container.

7.
Using a tablespoon, scoop and level dough, roll into a ball and then form into a cylinder shape with your hand.

Roll the shaped dough in the sugar mix, making sure it’s completely coated. Place on a silicon mat on a baking tray.

8.
Press top down and place 2 inches apart. If you want to add any decorative sprinkles now is the time to press them into your cookie dough.

Bake in the oven for 8 minutes until the edges are starting to crisp and brown and the middle is still soft.

9.
Let the cookies rest on the baking tray for 10 minutes before transferring them onto a cooling rack.

They will continue to bake on the tray.