It’s actually surprising the number of recipes I see for foods that a lot of people in Australia have probably never heard of. Snickerdoodles are one of these foods and for something that tastes so good I don’t know why their not that popular over here. I love the simple buttery goodness of these cookies with their sweet cinnamon sugar coating. When looking for a Snickerdoodle recipe I went no further than one of my favourite baking sites, Joy of Baking. The recipes they have on this site are pretty much foolproof and what’s even better they have instructional videos taking you through the step by step process. I halved the recipe on the site as who really needs 4-5 dozen cookies and this is reflected in my recipe below.
Snickerdoodles (makes approx 30 cookies)
Ingredients
1 1/3 cups (180 g) plain flour
¼ tsp salt
1 tsp baking powder
½ cup (113 g) unsalted butter, room temperature
¾ cup (150 g) castor sugar
1 large egg
1 teaspoon pure vanilla extract
Coating:
1/4 cup granulated white sugar
1 teaspoons ground cinnamon
Method
In a large bowl, whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 190°C (400°F) and place rack in the center of the oven. Line two baking sheets with parchment paper. In a large shallow bowl mix together the sugar and cinnamon. Using a ½ tb measuring spoon, shape the dough into round balls. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
Bake the cookies for about 8 -10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 – 14 days.
Nutritional Information (Per cookie)
Energy: 335 kJ (80 Cal)
Protein: 0.9 g
Fat: 3.6 g
Saturated Fat: 2.3 g
Carbohydrate: 11.4 g
Sugars: 7.1 g
Sodium: 85 mg
Dietary Fibre: 0.2 g
found your blog on the tag surfer. you’ve inspired me to make some snickerdoodles tomorrow. it’s been so so long since i’ve made any. my family is in need of some buttery goodness
thanks for the abbreviated recipe.
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. ~Henry David Thoreau
All these cooks look so good! I think I’ve fallen in love with your recipes