snickerdoodles are always a crowd pleaser
I've dusted off an old favorite recipe recently so I thought I'd share!
Before you ask, no snickers were harmed in the making of these cookies. I don’t actually know where the name came from but they don’t have any peanuts in them - people often ask if they’re a peanut butter cookie, so I’m just dispelling that now! They’re much more of a crunchy but soft in the middle cinnamon sugar cookie and they’re a delight!
For the cookie dough:
230 grams unsalted butter, room temperature
270 grams granulated sugar
1 large egg
2 tsp vanilla extract
375 grams plain flour
2 1/2 tsp ground cinnamon
1/2 tsp salt
2 tsp baking powder
For the topping:
1 tsp ground cinnamon
50 grams granulated sugar
Instructions
Preheat the oven to 375°F/190°C (175 Fan). Line two baking trays with parchment paper and set aside.
Cream together the butter and sugar until smooth. Add the egg and vanilla and mix thoroughly.
In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. Slowly add the flour mixture to the wet ingredients and combine thoroughly.
In a small bowl, stir together 1 tsp cinnamon and 50g granulated sugar.
Take 1-2 tablespoons of dough and roll it into a ball no bigger than say, a 50p piece or a ferrero rocher. Lightly roll the ball around in the cinnamon sugar mixture, so that it is completely covered. Set aside on an extra piece of parchment paper, and repeat until all the dough is used.
Set 12 cookies on one lined baking tray and bake for 8-10 minutes, turning halfway. They will still be soft but you'll see cracks in the cookies.
As soon as they're out of the oven and still soft, press lightly down on each cookie with a spatula to flatten the top down but not hard enough to squish the cookie. Let them cool for a few minutes before transferring to a cooling rack.
Repeat with the remaining cookie dough until all of your cookies are baked.
Allow them to cool completely before indulging (gives you plenty of time to make a cup of tea!)
These are a great little afternoon bake and are also excellent for sharing - somehow they get even better after a few days… provided they even last that long!
Happy baking!