What is a snickerdoodle, you may ask? Just picture cinnamon toast in cookie form. It’s a type of light, fluffy sugar cookie coated in sugar and cinnamon, and I grew up loving them. Naturally kids would like a cookie with a name like that! Now, as a grownup, I love them with a cup of tea. (Also, though it isn’t the season, these also make great Christmas cookies, if you choose to use colored sugar.)

Time: 25 minutes
Yield: 18-20

Ingredients for the dough:
3/4 cup sugar
113.5g (½ cup) butter
1 egg
½ teaspoon vanilla
1 ½ cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon

To roll the cookies in:
2 tablespoons sugar
2 teaspoon cinnamon

1. Preheat your oven to 180C (375F) and line 2 baking sheets with greaseproof paper (parchment or wax paper).
2. In a large bowl, beat together the butter and sugar, then beat in eggs and vanilla.
3. In separate bowl, mix flour, salt, baking soda, and cinnamon. Stir that into butter mixture until well combined.
4. Shape dough into 1 inch balls and roll each in sugar and cinnamon. Put the balls 2 inches apart on the cookie sheet and bake for 8-10 minutes or until edges are starting to brown. Let them cool on a wire rack.

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