I'm a bit of a cinnamon fiend and anything with cinnamon as a key ingredient has my spidey senses tingling and these snickerdoodles were the answer to everything.
Snickerdoodles are basically a fluffy, crispy yet soft, round cookie but they are so much more than that. Coated in a cinnamon sugar that is then baked, the outside stays crunchy and the inside soft and delicious. The best part being that they take only 12 minutes to bake and barely any time to assemble.
Heres how I did it.
- 1 cup unsalted butter, softened to room temperature
- 1 & 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 &1/2 teaspoons ground cinnamon
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 180 degrees C. Line trays with baking parchment.
- Make the topping and set aside in a bowl.
- Mix the butter and sugar at a low speed until combined. Add vanilla extract. Then add a mixture of the flour, baking powder, baking soda and cinnamon. Mix on a low speed until a thick dough forms.
- Roll parts of the dough into little balls, and then roll again in the topping till covered with the cinnamon/sugar blend.
- Bake for 11-15 minutes.
These are honestly so simple and wonderful that I can't imagine anyone not liking them. One of the best parts is that you can freeze the dough to make them whenever, and the cookies keep for ages!
One of my housemates described them as "the cookies you get in Christmas markets." But be warned, these are the kind of thing that you can't just have one of.
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