Snickerdoodle Cookies Recipe – Sharmis Passion

Snickerdoodle cookies are soft with a slightly crunchy edge that are coated in cinnamon sugar before baking. These are perfect to enjoy during tea time or even with the kids’ snack box. The cinnamon flavor adds a nice warm touch that makes it feel different from normal cookies and also makes it popular during the holidays.

These cookies are quite easy to bake with very simple ingredients. The dough just needs a little chilling time, the rest of the steps are very simple. The cookies come out soft in the center and slightly crispy on the edges. It’s a nice break from store bought things and I love that you can adjust the sugar or size as you wish.

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About Snickerdoodle Cookies

Snickerdoodle cookies are cinnamon-flavored sugar cookies that are soft on the inside with crunchy edges. The name may sound strange but it is actually one of the easiest cookies to try at home. The dough is coated in a mixture of cinnamon and sugar which gives a mild spicy sweet taste.

The name is believed to come from the German word ,Schneckennudel,Which means ‘snail noodle’ which is a type of cinnamon pastry. Over time, the word was Americanized into the playful name ‘snickerdoodle’. The traditional version uses cream of tartar which gives it spiciness but I have omitted it here.

It smells so good while cooking that your kitchen will smell amazing. These are very common in western baking but are now slowly becoming popular here too. What I like most is that it does not require any special ingredients. Simple ingredients like flour, sugar, butter and eggs, yet the flavor is so buttery and mild.

These cookies are great for evening tea and can also be packed in kids’ snack boxes. I sometimes make them smaller so they fit nicely in the container. If stored properly in an airtight jar it remains good for more than a week. I love it with tea, but it also tastes great with hot milk or coffee.

I cooked these like this over the weekend when I felt like making something sweet but quick. The first time I used a whole spoon to scoop and it came out big. Then the next batch I used half and it turned out perfect. Now that I’m using a cookie scoop it’s perfect.

snickerdoodle cookies video

[embed]https://www.youtube.com/watch?v=5usa6UCtSv0[/embed]

Snickerdoodle Cookies Ingredients

• Flour – I have used regular flour here. Because it gives a soft texture and helps the cookies retain their shape while baking. You can also try mixing half-and-half wheat flour and all-purpose flour.
• unsalted butter – I have used softened butter at room temperature for it tastes better and it also makes the cookies softer. You can also use brine but then do not add salt.
• baking powder -This helps the cookies to rise a bit and become soft on the inside. Don’t leave it.
• Sugar – I used regular fine white sugar. It gives perfect sweetness, you can also use regular granulated sugar. But for topping I recommend using castor sugar or granulated sugar.
• Egg – This binds the dough and becomes soft. I have never eaten this recipe without eggs.
• vanilla – Just a little adds nice smell and taste. Don’t skip it.
• cinnamon powder – This is the main flavor in these cookies. If you want, you can also leave out vanilla.

Why does this recipe work

• This recipe is made with simple ingredients.
• It has a perfect balance of soft and crunchy texture.
• You can also knead the dough in advance and bake it the next day.
• Cinnamon sugar on top gives nice aroma and taste.
• Kids will love it and it is better than packed biscuits.

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How to Make Snickerdoodle Cookies Step by Step

1. Measure 1 and ½ cups flour (187 g) and add it to a mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.

2.Whisk well and keep aside.

3.Now measure ¾ cup sugar (170 g) and ½ cup butter (113 g) and add it to a mixing bowl. The butter should be slightly hard, not completely at room temperature.

4.Whisk it well until it becomes smooth and creamy. I used my electric beater, you can also use a hand whisk.

5.Add 1 egg and 1 teaspoon vanilla essence.

6.Whisk until it mixes well.

7. Scrape down the sides using a spatula.

8. Add flour mixture.

9. Beat it well until dry flour is visible.

10. Once everything is mixed, mix with a spatula, wrap in cling wrap and refrigerate for at least 30 minutes. If your dough is stiff then you can start immediately.

11. Preheat the oven at 190 degrees Celsius for 10 minutes. Form the dough into small balls – I used my cookie scoop to make evenly sized cookies.

12. Roll between your palms to form a smooth ball.

13.Mix ¼ cup castor sugar and ½ teaspoon cinnamon powder in a bowl.

14. Mix it well. Put a ball in it and coat it well. Repeat to finish.

15.Line a baking tray with parchment paper, leaving at least 1 inch of space for the balls.

16.Now using the flat bottom of a bowl, press it gently so that the cookies become slightly flattened.

17. Repeat this to finish and arrange in the baking tray.

18.Bake in preheated oven at 190 degrees Celsius for 10-12 minutes or until the color turns light golden.

Store and enjoy!

Expert Tips

• creamy – Cream the butter and sugar until smooth and creamy, which is an important step.
• cookie size – I used my cookie scoop to make evenly sized cookies. You can also use 1 teaspoon measurement. Adjust the size as per your preference.
• chilling the dough – My dough was stiff enough to roll out so I started right away if it’s a little sticky then refrigerate the dough for 30 minutes.
• rolling – Roll the balls after taking them out of the fridge, immediately roll in cinnamon sugar so that it sticks easily.
• space on tray – Cookies expand during baking, so leave plenty of space between each. Otherwise they will stick.
• cooking time -Do not overcook. It looks soft when it comes out of the oven, but it hardens once it cools.
• cinnamon flavor – I used only ½ teaspoon for taste. If you want a stronger flavor of cinnamon then you can use more of it.

serving and storage

Serve these cookies with evening tea or kids snack box. It tastes good with hot milk also. Store in an airtight container at room temperature. It remains good for 5-7 days. There is no need to keep it in the refrigerator, it remains good at room temperature.

general questions and answers

1.Can I leave out cinnamon in the coating?

You can, but then it will be just like normal sugar cookies. Cinnamon gives that special flavor.

2.Can I use whole wheat flour?

Yes, but the cookies may be a little denser and not as soft. I would recommend using half-and-half wheat flour and all-purpose flour.

3.Can I bake without eggs?

I have not tried eggless for this. But perhaps curd or milk will do the trick. You can try a smaller batch.

4.Can I use cream of tartar?

Yes, cream of tartar is traditionally used to give cookies a slightly tart, soft and chewy texture. If using this recipe, use 1 teaspoon cream of tartar.

5.Can I freeze the dough?

Yes, wrap it and freeze it. Melt briefly, roll and bake as usual.

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