Snickerdoodles
Also known as cinnamon sugar cookies, Snickerdoodles are a light, pillowy biscuit with a sweet cinnamon flavour.
Servings: 36 cookies
Calories: 129kcal
Equipment
- 4 baking trays (you'll need to cook these cookies off in 2 or 3 batches as they need plenty of room to spread on the tray)
Ingredients
- 250 grams butter (1 cup)
- 1 cup caster sugar (white granulated sugar)
- ½ cup brown sugar, firmly packed
- 2 eggs
- 2 ¾ cup plain flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 pinch salt
Cinnamon sugar
- ⅓ cup caster sugar
- 1 teaspoon cinnamon
Instructions
- Pre-heat oven to 180 degrees celsius, fan-forced.
- Cream butter (pre-softened by leaving out of fridge for at least ½ and hour) and sugars (apart from cinnamon sugar which is for rolling balls in before cooking) by mixing on low speed for one minute, medium speed for one minute and high speed for two minutes.
- Add eggs and vanilla and beat for another minute.
- Sift flour, salt, cream of tartar and bicarb soda together and then gradually add to mixture, mixing on lowest speed or folding through with a spatula to combine.
- Chill mixture in fridge for 10-15 minutes.
- While mixture is chilling, make the cinnamon sugar by mixing the sugar and cinnamon together in a small bowl.
- Roll tablespoons of mixture into balls and roll in the cinnamon sugar. Place on baking tray, leaving plenty of room for cookies to spread as they cook.
- Cook for 10-12 minutes or until a light golden colour.
- Remove from oven and allow to cool on trays for 10 minutes before transferring to a cooling rack.
- Once completely cooled, store in an airtight container.
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg