I always see recipes for Snickerdoodles in American Cook Books and think how delicious they look. I promptly forget about them and only realise how desperate I am to bake them when I page past them again months later. Today I was going to update all of our pricelists on Excel so naturally I headed straight to the kitchen and decided it was the perfect time to make Snickerdoodles. These biccies transported me way back to my childhood. My dad used to come home with a box of cinnamon sugar Doughnuts from this old place in town and I remember eating them with him on the Kitchen Nook and feeling so damn happy. Snickerdoodles made me feel pretty much the same way. To give you an idea of the taste, imagine the lovechild of Cinnamon sugar doughnuts and sugar cookies. These are my official favourite biscuit and I plan on loving them the whole way through Winter, I hope you do too!
1. 140g Butter (at room temperature)
2. 1/2 cup Sugar
3. 1 Free-Range Egg
4. 1/3 cup Brown Sugar
5. 1/2 tsp Baking Powder
6. a pinch of salt
7. 2 tbl sugar mixed with 1 tbl Cinnamon
8. 1 1/2 Cups Flour
First things first, turn your oven onto 180 Degrees Celcius and let it warm. I made this recipe without the help of a Mixer as it really is so simple and easy. There is something really great about kicking it old school and learning how to bake without the help of technology. It will also give your arms a little work out which might aid in alleviating some of the guilt you might feel later once you have noshed the whole lot.
In a medium mixing bowl, use a whisk to cream together the Butter and Sugars. Beat it until you have a light and creamy texture, like you see above. Once you have reached the right consistency, crack in the egg and continue to beat until you have a light, fluffy mixture- about 2 minutes.
In a separate bowl, sieve together all the remaining dry ingredients (except the sugar and cinnamon mix). Add the dry ingredients to your butter mixture and mix until the dough comes together into a sticky but smooth ball.
Cover your cookie dough in clingfilm and put it in the fridge for about 30 minutes to firm up.
Once your dough is nice and firm, use a tablespoon measure to scoop balls of dough. This is a really handy way to make sure all your Snickerdoodles come out the same size. Drop the dough balls into the cinnamon sugar and coat them completely. Once they are nicely coated, place the dough balls onto a lined baking tin, roughly 5 cm apart. DO NOT flatten the dough balls onto the baking tin, this will result in very flimsy, skinny Snickerdoodles and we can’t have that.
Once all your biccies are neatly in their rows, put them in the oven for 12-14 minutes. Don’t be scared if you take your cookies out and they are soft, as long as the outside layer is dry then you are headed in the right direction. The texture of these delicious little guys is supposed to be a mixture of cakey, crumbly, chewy and biscuity so don’t go baking them until they are rock hard because you will miss out on a lot of OOOOhing and AAAAhing and they will just taste average.
Try and control yourself and let the biscuits cool before you eat the whole lot. Recipe makes roughly 22.