Description
A sweet, spicy cookie, rolled in cinnamon sugar before being baked into perfectly puffy rounds. These Snickerdoodles are so moreish, you just won’t be able to resist them!
Ingredients
- FOR THE COOKIES:
- 1-¾ stick Unsalted Butter, At Room Temperature
- ¾ cups Light Brown Sugar
- ¼ cups White Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2-½ cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cream Of Tartar
- 1 pinch Salt
- 2-½ teaspoons Ground Cinnamon
- FOR THE CINNAMON SUGAR:
- ¼ cups Granulated Sugar
- ½ teaspoons Ground Cinnamon
Preparation
No need to preheat the oven yet, the dough needs to chill! Line 2 baking trays with grease proof paper, a silicone mat or Silpat, and set aside.
Place butter and sugars into a large bowl or the bowl of a stand mixer, and beat until light and fluffy, 2–3 minutes on medium-high speed. Add eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated and smooth.
Add flour, baking soda, cream of tartar, salt and cinnamon and mix on low until a dough forms.
Make the cinnamon sugar: Place granulated sugar and cinnamon into a small shallow bowl and mix until well incorporated.
Using a 1 1/2-tablespoon cookie scoop, shape dough into balls and then roll in cinnamon sugar. Place on baking tray, leave 2 inches between each dough ball. Repeat until you’ve used all of the dough. Loosely cover the trays with cling film and place in the fridge for 1 hour.
Once chilled, preheat oven to 350ºF and place cookies in the oven for 9–11 minutes until puffy, an even orange-brown color, and cookies are ever so slightly firm to the touch. Leave to cool on the trays for 10–15 minutes and then transfer to a wire rack to cool completely.
Once cool, Snickerdoodles will keep in an airtight container, at room temperature for 5 days.
Note: If you have any cinnamon sugar leftover, you can sprinkle some more over the cookies once they’ve cooled for 10 minutes.
