Baking cookies is one of the things that I love to do the most during this time of the year. It reminds me of my childhood and I find it very therapeutic. Snickerdoodles are probably my favourite type of biscuits along with chocolate chip cookies. They are very easy to prepare and you don’t have to chill the dough before baking them.
For me, the perfect Snickerdoodle should be chewy inside and slightly crunchy outside, with lots of cinnamon.
I always put cinnamon and mixed spice in the dough and in the sugar coating because I love these spices so much. In particular, the smell of cinnamon for me is the smell of home. I find it so cosy coming back home and being hit by the cinnamon aroma as soon as you open the door!
Snickerdoodles - soft and chewy cinnamon cookies
Ingredients
- For the dough
- plain flour: 380 grams
- unsalted butter softened: 230 grams
- bicarbonate of soda: 1 teaspoon
- cream of tartar: 2 teaspoons
- salt a pinch
- granulated sugar: 280 grams
- medium eggs: 1
- egg yolks: 1
- ground cinnamon: 1 teaspoon
- mixed spice: 1 teaspoon
- For the sugar coat
- granulated sugar: 100 grams
- ground cinnamon: 1 teaspoon
- mixed spice: 1 teaspoon
Instructions
- Prepare the sugar coat mixing in a medium bowl sugar, cinnamon and mixed spice. Set aside.
- Sift the flour with bicarbonate, cream of tartar, salt and the spices.
- In a big bowl using an electric mixer beat the butter with the sugar until pale and fluffy.
- Add the eggs and slowly, a little at a time, add the sifted dry ingredients mixing on low speed until you have thick crumbly dough.
- Roll the dough into balls of about 2,5 cm Ø. Roll them in the sugar and spices mix and place the cookies on baking trays lined with parchment paper. Leave about 3 cm between each other.
- Bake in the preheated oven at 180°C for 10-12 minutes.
- After taking the cookies out of the oven gently press each one with the back of a spoon to give them the classic snickerdoodle shape.Do not overbake the biscuits otherwise the won't be chewy inside.
