I’m going to share with you one of my absolute favorite recipes to make. I love making this for people, and honestly, they’re addictive, I warn you now! The cinnamon, the soft center, the buttery flavor… you can’t go wrong with snickerdoodles! Whip up a batch, and then have a few with your cuppa! I’ve been making these for ages though, and I will keep making them until people stop liking them! I certainly won’t stop liking them any time soon! Snickerdoodles for the win!
Snickerdoodles take a little bit of extra time (on account of the need to roll them), but I promise it’s worth it. Keep them in an airtight container, and they only get better with age. They’ll taste just as good on day 4 as they did on day 1, assuming of course that you have any left by then!
And now on to the recipe!
Ghenet’s Famous Snickerdoodles
Snickerdoodles are a great party favor, or to have with a nice cup of tea. Plus, they get better with age!
for the dough:
230g unsalted butter, at room temperature
270g granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
375g plain flour
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
for the topping:
1 teaspoon cinnamon
70g granulated sugar
1. Preheat your oven to 375°F or about 190°C
2. In a bowl, cream together the butter and sugar until smooth and creamy. Add egg and vanilla and mix thoroughly.
3. in a separate bowl, mix together the flour, baking powder, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients until combined thoroughly.
4. In a small bowl, stir together the cinnamon and sugar for the topping.
5. Take 1-2 tablespoons of dough and roll it into a ball. Lightly roll the ball around in the cinnamon sugar mixture, so that it is completely covered. Set aside on a plate. Repeat until all the dough is used.
6. Lay out 12 dough balls on a baking sheet lined with parchment paper, and bake for 8-10 minutes, until the cookies are lightly golden brown. Don’t worry if they’re a little soft as they come out. They’ll harden as they cool!
7. Once out of the oven, press lightly down on each cookie with a spatula to flatten. Let them cool for a few minutes before transferring to a cooling rack.
9. Repeat steps 6 + 7 until all your cookies are baked.
Hey presto, snickerdoodles!