Snickerdoodle, that’s a pretty funny name for a cookie! These are one of my all time favourite cookies to bake; they are like little warm pillows of deliciousness and they are easy to make to boot! A basic dough of flour, sugar, butter, eggs, and vanilla are rolled into balls and dredged in cinnamon sugar before being baked, you can’t get much easier than that. The resulting cookie is slightly crunchy on the outside and lovely and soft on the inside. Very definitely moreish!
The recipe I use is from the Joy of Baking, my go to cookbook and website when I’m looking for a recipe. I hate trying a new recipe and finding that it doesn’t taste very good, or work at all, and that never happens with recipes from the Joy of Baking. The only alteration I might make to this is the addition of more cinnamon to the sugar if you’re a spice fiend like me! I also considered adding some mixed spice in, which I think would be nice, but I decided to go old school this time.
2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
Method: In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
Bake the cookies for about 8 – 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 – 14 days.
Makes about 4-5 dozen cookies.
recipe from Joy of Baking website, Snickerdoodle Recipe