Introducing a biscuit with the most bizarre name… the Snickerdoodle! Before joining the baking blogging scene, I had never heard of these tasty little treats. In the last 17 months (!) I’ve seen recipes for these pop up in my WordPress reader now and again.
I knew they were biscuits, but that was about as far as it went. Despite the crazy name, my curiosity was not sufficiently peaked. Americans have all sorts of foodstuffs with weird names that are not amazing, why should these be any different?
But one day, when I was craving a cinnamon donut or a sticky cinnamon roll, but didn’t have the time or inclination to make either, I found myself googling something along the lines of “quick cinnamon baking” and lo and behold, I discovered the mighty Snickerdoodle.
Snickerdoodles are basically simple sugar cookies that are rolled in cinnamon sugar. They’re chewy and gloriously cinnamonny, and best of all, they’re super quick and easy to make!
Many recipes call for shortening, but I never have that around, so I found a recipe that uses just butter and adapted it from there. Additionally, the cream of tartar is apparently essential to get the real McCoy Snickerdoodle flavour and texture. Honestly, I wouldn’t know otherwise, but I really liked these, and so did everyone who tried them.
Do yourself a favour, don’t be dismissive of the biscuit with the silly name, and make yourself some of these! They’re just so easy and quick to make, and taste REALLY good. You won’t regret it!
- 330g caster sugar
- 115g butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 380g plain flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- To coat: 2 tablespoons caster sugar + 2 teaspoons ground cinnamon
- Preheat oven to 180ºC, fan bake. Prepare baking trays with baking paper.
- Beat together butter and sugar.
- Add eggs one at a time, beating between additions. Add vanilla and beat.
- Sift together dry ingredients and add to the wet ingredients. Mix until just combined.
- Using your hands, make small balls out of the dough, and roll in the cinnamon sugar. Place on baking tray with plenty of space between cookies. Flatten down slightly with your fingers.
- Bake for 8 minutes, or until just golden around the edges. As soon as possible, remove the biscuits to a wire rack to cool completely. It’s easiest to work in batches, making and rolling the cookies as the previous batch cooks.
- This recipe should make about 24 – 32 cookies.