Snickerdoodles
Snickerdoodles
Snickerdoodles
About this recipe: Lovely, crispy and spicy cinnamon and sugar cookies. These always go down over winter, and especially at Christmas.
Ingredients
Serves: 24
- 240g butter, melted
- 180g light brown soft sugar
- 100g caster sugar, plus extra for rolling
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 - 1 teaspoon ground cinnamon, plus more for rolling
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 300g plain flour
Method
Prep:15min ›
Cook:10min ›
Extra time:2min cooling ›
Ready in:27min
- Preheat oven to 170 C / Gas 3.
- Melt the butter, and add the sugars. Beat the egg well, then stir into the mixture.
- Add the vanilla, cinnamon, bicarbonate of soda, cream of tartar, and salt. Mix well. Add flour in increments, mixing after each addition.
- Mix 1 teaspoon cinnamon (don't stint here!) with some extra sugar. Form the dough into small balls and roll in the cinnamon sugar mixture. Place on a baking tray.
- Bake until going golden around the edges, 10 to 15 minutes.
- Remove from oven, and leave on baking tray for 2 minutes before transferring to wire rack to cool.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
My local bakery sells these, so was delighted to find a recipe (it's only open 3 days a week!). Easy recipe, delicious biscuits - my one bit of advice would be to chill the mixture in the fridge for about 15 minutes before making balls and baking, as it is easier to handle when it's a bit firmer. - 14 Jan 2015
Really easy to make and very tasty . I did take the advice from a previous review and chilled the mixture for 15 mins , made it easier to work with . Would recommend . Would be a great recipe to use if baking with children too . - 03 Mar 2016
Family favourite this recipe makes enough to fill a biscuit tin. Great for Autumn/Winter and love to bake them on the lead upto Christmas - 18 Oct 2015
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