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Snickerdoodles cinnamon cookies on a wire tray

Snickerdoodles

A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 18

Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal205
fat10g
saturates6g
carbs28g
sugars15g
fibre1g
protein2g
salt0.2g
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Ingredients

  • 200g unsalted butter, softened
  • 150g caster sugar
  • 50g light brown soft sugar
  • 2 tsp vanilla bean paste
  • 300g plain flour
  • 1½ tsp cream of tartar
  • 1 tsp bicarbonate of soda
  • 3 tbsp milk

For the topping

  • 3 tbsp caster sugar
  • 1 tbsp ground cinnamon

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.

  • STEP 2

    Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.

  • STEP 3

    For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.

  • STEP 4

    Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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