I am a big fan of cinnamon; particularly as it gets towards the Christmas period- it’s a spice that always reminds me of Christmas! There is one cookie that always makes me think of cinnamon, and that is Snickerdoodles! I have been wanting to make snickerdoodles for a while- in fact it was a couple of months ago that I picked up some cream of tartar just to make them. (I can’t really think of many other uses for cream of tartar of the top of my head!)
I did however wait to make snickerdoodles until it was November- which really feels like the perfect time to make them, they feel quite seasonal and I like having recipes that I only make at certain times of the year. However after trying this recipe I can see a lot more snickerdoodles in my future! I have tried making snickerdoodles before, but found that although I loved the flavour the texture was a little lacking- they often went fairly flat and crunchy. I like my cookies soft and thick!
It therefore seemed like fate to stumble across a recipe for soft and thick snickerdoodles at Sally’s Baking Addiction. They sounded like everything I had been wanting in a snickerdoodle. And luckily they lived up to my hopes! They are soft with a really good texture. They also taste strongly like cinnamon and are delicious.
What is handy about this recipe is that the cookies last. They last for about 7 days, if stored at room temperature in an airtight container. I think they would be a perfect cookie to give as a gift, I can’t imagine anyone being disappointed with a gift of these!
Ingredients (makes about 24)
230g Butter at room temperature
267g Granulated sugar (I used caster and it worked fine but granulated may give a little more crunch.)
1 large egg
2 tsp vanilla extract (or 1tsp vanilla paste)
375g plain flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
2 ½ tsp cinnamon
½ tsp table salt
For the Topping
50g granulated sugar (I used caster, granulated may give a little more crunch.)
1 tsp cinnamon
Preheat oven to 190°C. Line two large baking sheets with baking paper or silicone baking mats.
Make the topping by mixing together the 50g sugar and 1tsp sugar, put to the side.
In a stand mixer with a paddle attachment, cream the softened butter until smooth. Add the sugar on a medium speed and continue beating until it is light and fluffy. Mix in the egg and vanilla.
In a different bowl, whisk (by hand) together the flour, cream of tartar, bicarbonate of soda, cinnamon and salt. With the mixer on a low speed, slowly add the dry ingredients to the wet in three different parts. I did this by adding a few tablespoons of the dry mixture at a time.
Take 1.5- 2 tbsp. of the cookie dough and roll it into a ball. Roll the ball in the cinnamon sugar topping. Repeat for all remaining dough.
Bake the cookies for 11-12 minutes; you can lightly press them with a fork whilst they are still hot to help flatten them out if required.
Allow to cool on the baking sheet for ten mins, and then transfer to a wire rack to cool fully.
I’d love to hear any recommendations for great baking recipes with cinnamon!