A classic American sugar cookie, the Snickerdoodle is not something us Brits see every day but once you try these delicious, cinnamon flavoured, sugar coated treats you’ll want to bake them again and again.
They’re simple to make and oh so worth it, perfect with a cup of tea or a glass of milk while you catch up on The Great British Bake Off.
For the cookies:
350g of plain flour
1 teaspoon of baking powder
2 teaspoons of cream of tartar
½ teaspoon cinnamon
¼ teaspoon of salt
230g of unsalted butter
280g Muscavado or brown sugar
110g of granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon of vanilla essence
1 tablespoon of plain Greek or natural yoghurt
For the sugar coating:
50g granulated sugar
2 teaspoons of cinnamon
Wooden spoon or mixing spatula
Large bowl or plate for the sugar coating
- Whisk the flour, baking powder, cream of tartar, 1/2 teaspoon cinnamon and salt together in a large mixing bowl
- Melt the butter over a medium heat and wait for it to begin to foam, whisk constantly to avoid burning. Once the melted butter starts to turn brown, continue to whisk and take the pan off the heat as soon as the butter has a nutty smell, then transfer to a medium bowl so it doesn’t burn.
- Mix the butter, brown sugar and granulated sugar together until thoroughly blended, use an electric mixer for this if you have one.
- Beat in the egg, egg yolk, vanilla essence and yoghurt until mixed completely. Add the rest of the dry ingredients and mix slowly until combined.
- This is the tricky part, be patient and leave you dough to chill in the fridge for a minimum of three hours. This is the best way to get them nice and light!
- Preheat the oven to 180 degrees Celsius and line your baking tray with a sheet of greaseproof paper. Prepare your sugar mixture by mixing together the sugar and cinnamon in a large bowl or plate.
- Roll the dough into small balls, roll in the sugar mixture and place on your lined baking tray around two inches apart
- Bake for 8-10 minutes or until the edges of the cookies turn golden, they need to be a little underdone in the middle when you take them out of the oven as they’ll continue to cook as they cool.
- Cool on the sheet for around 2 minutes and then move to a wire rack to cool completely. Repeat until all the dough is used.
- Enjoy! They are especially delicious when they’re still a little warm.
Recipe adapted from Ambitious Kitchen. Images by Clare Potts.