Description
Deliciously soft and chewy Snickerdoodles featuring a cinnamon-sugar coating, perfect for a comforting treat. These classic cookies bake to a golden perfection with a delightful vanilla undertone and a slightly tangy hint from cream of tartar, offering a nostalgic flavor that is simple yet irresistible.
Ingredients
Scale
Cookie Dough
- 200g unsalted butter, softened
- 150g caster sugar
- 50g light brown soft sugar
- 2 tsp vanilla bean paste
- 300g plain flour
- 1½ tsp cream of tartar
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 3 tbsp milk
Topping
- 3 tbsp caster sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat Oven and Prepare Tray: Heat your oven to 200°C (180°C fan/gas mark 6) and line a baking tray with baking parchment to ensure the cookies bake evenly and don’t stick.
- Mix Butter and Sugars: In a large bowl, beat the softened unsalted butter with both caster sugar and light brown soft sugar using an electric whisk for about 2 minutes until the mixture becomes smooth and fluffy, which helps create a light texture for the cookies.
- Add Vanilla: Stir in the vanilla bean paste and continue beating until fully incorporated, scraping down the sides of the bowl to mix everything evenly.
- Combine Dry Ingredients: In the same bowl, add plain flour, cream of tartar, bicarbonate of soda, and salt. Mix gently until just combined to avoid overworking the dough, which can result in tough cookies.
- Loosen Dough with Milk: Stir in the milk carefully to soften the dough, making it easier to handle and roll.
- Prepare Cinnamon Sugar Topping: In a shallow bowl, mix together the caster sugar and ground cinnamon for rolling the cookie dough balls, adding a signature sweet-spicy coating.
- Shape and Coat Dough Balls: Take 40g portions of dough and roll each into a ball. Roll each dough ball in the cinnamon-sugar mixture, then place onto the prepared baking tray, spacing them about 5cm apart. Press them down lightly to flatten slightly for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until they are golden and puffed up, indicating they are cooked through but still soft inside.
- Cool: Allow the cookies to cool on the baking tray for 5 minutes to settle, then transfer them to a wire rack to cool completely for a perfect texture.
- Storage: Store the cooled Snickerdoodles in an airtight tin for up to four days to maintain freshness and texture.
Notes
- Use plain flour for the best texture; self-raising flour will alter the rise and texture of the cookies.
- Softened butter should be just soft enough to press a finger into easily but not melted.
- Pressing the dough balls lightly before baking helps achieve an even shape and crisp edges.
- For a stronger cinnamon flavor, you can increase the ground cinnamon in the topping to 1.5 tablespoons.
- If you prefer a chewier cookie, reduce baking time slightly and let them cool completely on the tray.
- Make sure the baking tray is completely cool before placing another batch of dough balls to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snickerdoodles, cinnamon sugar cookies, vanilla bean cookies, soft cookies, classic cookies, easy bake cookies
