Fast and easy to make, these Snicker-doodle cookies will be a great addition to your cookie jar. Soft and chewy, with a hint of cinnamon. Simply delicious.
Because of the cinnamon, these cookies remind me of Christmas. Just makes you want to cuddle up on the couch, under a soft blanket, with a snicker-doodle and a cup of warm tea. What could be better. =)
Preheat oven to 190°C (375°F). Line two large baking trays with parchment paper and set aside.
Prepare the sugar topping: Mix together the sugar and cinnamon. Set aside.
Now for the cookie dough: In a medium bowl, mix together the flour, baking soda, cream of tartar, cinnamon and salt.
In a large bowl beat the butter and granulated white sugar, with a hand mixer, until smooth and creamy. Takes between 1-2 minutes.
Add vanilla extract and the egg. Beat on medium high speed until well combined.
Switch the mixer to low speed, slowly start adding the flour mixture, in three batches. The dough will be thick and a bit tough.
Once the cookie dough is mixed well, start rolling the cookies.
Take a tablespoon of cookie dough and roll between the palms of your hands to make a ball.
Roll each ball in the sugar topping, to coat on all sides.
Place on the baking tray, about 5-6 cm apart. For me it was only 9 balls per tray. So I used three trays.
Bake the cookies for 10 – 12 minutes. The cookies will just start to get a bit of color, they are done.
Take the cookies out of the oven and slightly press on each one with a back of the spoon, to flatten them out a bit.
Allow to cool, on the baking tray, for about 10 minutes, before moving to the wire rack. Otherwise they are too soft, while warm, and might break.
Store in an air – tight container (cookie jar) for up to a week.
Enjoy!
Snicker-doodle Cookies
Equipment
- 2 x Baking trays
Ingredients
Cookies dough:
- 3 cups (375 grams) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup (230 grams) unsalted butter (softened to room temperature)
- 1 ⅓ cup (267 grams) granulated white sugar
- 1 large egg (at room temperature)
- 2 teaspoons vanilla extract
Sugar Topping:
- ⅓ cup (70 grams) granulated white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 190°C (375°F). Line two large baking trays with parchment paper and set aside.
- Prepare the sugar topping: Mix together the sugar and cinnamon. Set aside.
- Now for the cookie dough: In a medium bowl, mix together the flour, baking soda, cream of tartar, cinnamon and salt.
- In a large bowl beat the butter and granulated white sugar, with a hand mixer, until smooth and creamy. Takes between 1-2 minutes.Add vanilla extract and the egg. Beat on medium high speed until well combined.
- Switch the mixer to low speed, slowly start adding the flour mixture, in three batches. The dough will be thick and a bit tough.
- Once the cookie dough is mixed well, start rolling the cookies.Take a tablespoon of cookie dough and roll between the palms of your hands to make a ball.Roll each ball in the sugar topping, to coat on all sides.Place on the baking tray, about 5-6 cm apart. For me it was only 9 balls per tray. So I used three trays.
- Bake the cookies for 10 – 12 minutes. The cookies will just start to get a bit of color, they are done.Take the cookies out of the oven and slightly press on each one with a back of the spoon, to flatten them out a bit.Allow to cool, on the baking tray, for about 10 minutes, before moving to the wire rack. Otherwise they are too soft, while warm, and might break.
- Store in an air – tight container (cookie jar) for up to a week.Enjoy!
