Snickerdoodles are plain-looking cookies and although they’ve been around quite a long time but they’re always ignored probably due to the lack of the creativity when it comes to its look. Snickerdoodles have great flavour with the use of the basic ingredients such as butter, sugar, eggs, flour, and ground cinnamon – almost similar to a sugar cookie taste with its crispiness but soft and chew texture. This recipe makes 4-5 dozen of cookies.
2 3/4 cups (360 grams) of all purpose flour
1/2 teaspoon of salt
2 teaspoons of baking powder
1 cup (227 grams) of unsalted butter at room temperature
1 1/2 cups (300 grams) of granulated white sugar
2 large eggs
1 teaspoon of pure vanilla
1/3 cup (66 grams) of granulated white sugar
2 teaspoons ground cinnamon
Preparation Instructions of Snickerdoodles Cookies :
- In a large bowl whisk together the flour, salt, and baking powder.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes).
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract.
- Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
- Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
- Shape the dough into 1 inch (2.5 cm) round balls.
- In a large shallow bowl mix together the sugar and cinnamon.
- Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
- Bake the cookies for about 8 -10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
- Can store in an airtight container, at room temperature, for about 10 – 14 days.