Today’s recipe is based on an American classic – Snickerdoodle cookies. A Snickerdoodle is a fantastically scrumptious, soft and chewy cookie that is coated in cinnamon sugar (nom, nom, nom)!
I have to say that I love a good English biscuit. There is nothing quite like the crisp, crunch bite of a Rich Tea, a round of Shortbread, or a Chocolate Digestive. So imagine my dismay when I took my first bite of an American cookie, only to discover that it was soft and chewy. “Have they gone stale?” I thought to myself? But alas, no! Upon tucking into my fourth packet, my heart sank (or was that just indigestion?) as the realisation that this was how they were meant to be, dawned upon me. How on earth were these “softies” going to compete with a hardy English biscuit?!!!
But now I feel that I owe America a huge apology. For as soon as my lips touched the soft, chewy and sugary delightfulness of my first Snickerdoodle cookie, I was a changed woman. That’s not to say that I’ve totally abandoned my love of the great British Hob Nob, don’t be ridiculous! But I have realised that my angst for a crunchy biscuit is actually 100 per cent nonsensical, for I am a “dunker”. Yes, that’s right, as soon as the biscuit leaves the packet, it is dipped into a cup of hot, steamy tea and challenged not to fall apart before it reaches my mouth.
So here it is, a recipe to convert all you hard biscuit lovers out there – the Snickerdoodle oh-so-dandy Cookie!
To get started on your Snickerdoodles, first pre-heat the oven to 350°F. Then mix the butter, sugar and eggs in a large mixing bowl.
In a separate mixing bowl combine the flour, baking powder and salt, then blend the dry ingredients into butter mixture.
Place the dough onto a cookie sheet lined with a non-stick baking mat (for best results) and chill the dough and the cookie sheet for 10-15 minutes in the fridge.
While the dough is chilling, you can make the cinnamon sugar coating (which is oh, so yummy!) by mixing 3 tablespoons of sugar with 3 teaspoons of ground cinnamon in a small mixing bowl.
Once the dough is chilled, divide it and roll into 1″ round balls. Then gently roll each ball of dough in the cinnamon sugar to coat.
Place the dough balls back onto the cookie sheet, ensuring they are adequately spaced to allow each cookie to expand whilst baking.
Bake the cookies in the oven for 10 minutes and then place on a baking rack to cool.
Yes, it’s as quick and easy as that! Soft, sweet and chewy Snickerdoodle cookies done – I challenge you not to eat every single one before they go cold!
To make this Snickerdoodle Cookie Recipe I used the following equipment:
- Tovolo® Dough Whisk
- Tovolo® Non-Stick Baking Mat
- USA Pan Non Stick Cookie Sheet
Readers in the UK, France, Germany, Spain & Italy can now purchase some of these, and other products, from the Arugula & Rocket Cookshop on Amazon.
1 Cup Butter
1½ Cups Sugar
2 Large Eggs
2¾ Cups Plain/All Purpose Flour
2½ Tsp Baking Powder
¼ Tsp Salt
Cinnamon Sugar Coating:
3 Tbsp Sugar
3 Tsp Cinnamon
Pre-heat the oven to 350°F.
Mix butter, sugar and eggs thoroughly in a large mixing bowl.
Combine flour, baking powder and salt in a separate mixing bowl.
Blend dry ingredients into butter mixture.
Chill the dough and an ungreased cookie sheet for 10-15 minutes in the fridge.
Meanwhile, make the cinnamon sugar coating by mixing 3 tablespoons sugar and 3 teaspoons cinnamon in a small mixing bowl.
Divide the dough into 1″ round balls of dough.
Gently roll each ball of dough in the cinnamon sugar to coat.
Place on a non-stick baking mat on the chilled baking tray, allowing room for the cookies to expand.
Bake for 10 minutes.
Place on a baking rack to cool.