Snickerdoodle cookies on a wire cooling rack

Snickerdoodles

Name: Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 16
Ingredients: 250g unsalted butter softened; 50g soft light brown sugar; 100g golden caster sugar; 1 tsp vanilla extract; 1 egg beaten; 300g plain flour; 1 tsp bicarbonate of soda; 1 tsp cream of tartar; 1 tsp ground cinnamon; 4 tbsp demerara sugar; ½ tsp ground cinnamon; ½ tsp grated nutmeg; pinch of ground cloves

Helena Busiakiewicz

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Makes 16

Easy

Prep: 15 mins

Cook: 12 mins

plus at least 1 hr chilling and cooling

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Roll cookie dough in cinnamon sugar to satisfy your sweet tooth – you can even freeze the unbaked dough balls for whenever you need a last-minute treat

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Try this recipe for snickerdoodles, then try our cinnamon biscuits, shortbread, empire biscuits and gluten-free gingerbread. Now, try more biscuit recipes.

Chef's tips for snickerdoodles:

You can dust the cookies with caster sugar if you don’t have demerara
If baking from frozen, simply add a few extra minutes to the baking time
Keep for up to three days in an airtight container

Snickerdoodles recipe

Ingredients

Nutrition

250g unsalted butter

softened
50g soft light brown sugar
100g golden caster sugar
1 tsp vanilla extract
1 egg

beaten
300g plain flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
1 tsp ground cinnamon

CINNAMON SUGAR

4 tbsp demerara sugar
½ tsp ground cinnamon
½ tsp grated nutmeg
pinch of ground cloves

Nutrition: per serving

kcal249
fat13.4g
saturates8.3g
carbs28.8g
sugars14.5g
fibre0.9g
protein2.4g
salt0.2g

Method

step 1

Tip the butter, brown sugar, caster sugar and vanilla into a large bowl. Beat using an electric whisk on medium speed for 4-5 mins or until light and fluffy. Mix in the beaten egg well. Sift in the flour, bicarb, cream of tartar and cinnamon. Stir to combine, bringing together the dough with your hands, if needed.
step 2

Chill the dough for 1-2 hrs or overnight. When you’re ready to bake, heat the oven to 180C/160C fan/gas 4. Roll the dough into smooth balls, about 40g each.
step 3

For the cinnamon sugar, combine the demerara, cinnamon, nutmeg and ground cloves in a small bowl. Roll the dough balls in the cinnamon sugar mixture, then arrange over two baking trays lined with baking paper, ensuring they're well spaced apart. The unbaked dough balls will keep frozen for up to three months*.* Bake for 10-12 mins, then transfer to a wire rack. Serve slightly warm, if you prefer a fudgy cookie, or leave to cool completely.

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Authors

Helena Busiakiewicz

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