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Snickerdoodle Dandies

By What Dad Cooked (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24 cookies
A fun recipe to make with the children or grandchildren. Take your pick from four different snickerdoodle cookie flavours. Choose from blueberry, banana and apricot, walnut and raisin or apple.
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Ingredients

For snickerdoodle cookie dough

  • 160g unsalted butter (at a cool room temperature)
  • 160g white caster sugar
  • 240g plain white flour
  • 1 medium egg (fridge temperature)
  • 2 pinches of salt
  • 1 tsp baking powder
  • ½ tsp vanilla

Blueberry snickerdoodle:

  • 160g unsalted butter (at a cool room temperature)
  • 160g white caster sugar
  • 240g plain white flour
  • 1 medium egg (fridge temperature)
  • 2 pinches of salt
  • 1 tsp baking powder
  • ½ tsp vanilla
  • 150g fresh blueberries, washed and dried

Banana and apricot snickerdoodles:

  • 160g unsalted butter (at a cool room temperature)
  • 160g white caster sugar
  • 240g plain white flour
  • 1 medium egg (fridge temperature)
  • 2 pinches of salt
  • 1 tsp baking powder
  • ½ tsp vanilla
  • 150g fresh blueberries, washed and dried
  • 50g dried apricots, chopped
  • 60g dried banana chips (placed in a mug and just covered with boiling water and allowed to soak for 15 minutes and then drained).

Walnut and raisin snickerdoodles:

  • 160g unsalted butter (at a cool room temperature)
  • 160g white caster sugar
  • 240g plain white flour
  • 1 medium egg (fridge temperature)
  • 2 pinches of salt
  • 1 tsp baking powder
  • ½ tsp vanilla
  • 150g fresh blueberries, washed and dried
  • 50g dried apricots, chopped
  • 60g dried banana chips (placed in a mug and just covered with boiling water and allowed to soak for 15 minutes and then drained).
  • 50g chopped walnuts
  • 60g raisins

Apple snickerdoodles:

  • 160g unsalted butter (at a cool room temperature)
  • 160g white caster sugar
  • 240g plain white flour
  • 1 medium egg (fridge temperature)
  • 2 pinches of salt
  • 1 tsp baking powder
  • ½ tsp vanilla
  • 150g fresh blueberries, washed and dried
  • 50g dried apricots, chopped
  • 60g dried banana chips (placed in a mug and just covered with boiling water and allowed to soak for 15 minutes and then drained).
  • 50g chopped walnuts
  • 60g raisins
  • 1 eating apple (peeled and chopped into pieces no bigger than a pea

For the cinnamon sugar (all cookies):

  • 160g unsalted butter (at a cool room temperature)
  • 160g white caster sugar
  • 240g plain white flour
  • 1 medium egg (fridge temperature)
  • 2 pinches of salt
  • 1 tsp baking powder
  • ½ tsp vanilla
  • 150g fresh blueberries, washed and dried
  • 50g dried apricots, chopped
  • 60g dried banana chips (placed in a mug and just covered with boiling water and allowed to soak for 15 minutes and then drained).
  • 50g chopped walnuts
  • 60g raisins
  • 1 eating apple (peeled and chopped into pieces no bigger than a pea
  • 30g caster sugar
  • 2 tsp ground cinnamon

Method

  • STEP 1
    The recipe makes about 24 snickerdoodle cookies. It’s divided in half to make two different flavours of snickerdoodles at a time (approx 12 each). Choose from blueberry, banana and apricot, walnut and raisin or apple. Most cookie recipes use a higher proportion of sugar and butter which makes them either crisp and thin or soft and chewy. For a less sugary treat, I’ve used a lower ratio of sugar, which creates light and cakey texture – the added fruit and nuts provide extra natural sweetness.
  • STEP 2
    Preheat the oven to 180C, Gas 4.
  • STEP 3
    Ensure the butter is at a cool room temperature. Mix the butter with the sugar in a large bowl and beat with an electric mixer until light and fluffy.
  • STEP 4
    Add the salt, vanilla and egg to the butter and continue mixing until combined and smooth and fluffy, about 3 to 4 minutes.
  • STEP 5
    Weigh the flour and put into a bowl, add the baking powder and mix well with a whisk. Add to the butter mix and blend on a low speed with the electric mixer, or a wooden spoon until it just comes together. Let the dough rest in the fridge whilst measuring the added ingredients.
  • STEP 6
    Divide the mixture in half and add one choice of ingredients to each half
  • STEP 7
    Mix the cinnamon sugar and put in a wide flat bowl. Using a soup spoon, scoop out dough and work in the palms of hands to make a small golf ball size ball. Roll this in the cinnamon sugar and place on a baking sheet. Press down in a firm stroke to slightly flatten the ball to a disc about 2cm thick. The cookies do not spread very much, but allow plenty of space between each. Ideally, cook one tray of cookies at a time.
  • STEP 8
    Bake toward the top of the oven for between 12-15 minutes until browned at the edges. Remove from the oven and leave on the baking tray to cool for a few minutes. Then transfer to a rack and cool completely. Store in an airtight container.
  • STEP 9
    Tips: The snickerdoodles are also good plain, or with added chocolate chips. Sprinkle any leftover cinnamon sugar on hot buttered toast…
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