snickerdoodle cookie
Snickerdoodles: fun to say, even better to eat.

Go on, say it.

I’m not sure who came up with the word ‘snickerdoodle’, but I can’t even type it without smiling. Even if you weren’t dealing with a whole lot of cinnamon-y puffiness, with delightful sugary sand dissolving on your tongue, with a crumbly biscuitty texture, I think the word ‘snickerdoodle’ would still bring a smile to your face. And when all is said and done, isn’t that exactly what a cookie is supposed to do?

I came across this recipe while looking for a new cookie to bake. Chocolate cookies, Nutella cupcakes, lemon crinkle biscuits, shortbread, and then I flicked past a cookie that was rolled in cinnamon sugar. That looks like doughnut in biscuit form, I thought.

Then: hey, that looks like a doughnut in biscuit form!

The smell of these little cookies baking is amazing.

What could be more fun than tossing a biscuit in cinnamon sugar? I have many memories of sitting at Donut King with my mum, watching them make doughnuts (the heavy kind, before Krispy Kreme came around and made it super easy to eat 1,000 calories in a single airy mouthful). She would drink coffee and we’d split a doughnut as I watched the machine plop dense circles of dough into boiling oil. The best bit was always when they’d take the fresh doughnut and toss it into a tray of cinnamon sugar, and it would emerge from its bath perfectly covered in a sandy coat of loveliness.

This is exactly what I thought of as I made snickerdoodles for the first time.

This is not a crisp, crunchy cookie that you can eat when you’re cranky and need something biteable upon which to take out your grievances. This is a pillowy, soft, crumbly cookie that holds it together only long enough to make it to your mouth, where it dissolves into a puddle of comfort. These cookies are cinnamon hugs.

snickerdoodle cookies
Simple to make and delicious to eat.

snickerdoodles (makes 32 cookies)
For the cookies:
1 cup (230g) unsalted butter
1 and 1/3 cups (267g) caster sugar
1 large egg
2 tsp vanilla extract
3 cups (375g) white flour
2 tsps cream of tartar
1 tsp baking soda
2½ tsps cinnamon
½ tsp salt

For the coating:
¼ cup (50g) caster sugar
1 tsp cinnamon

Preheat the oven to 190C.

Make the coating by mixing ¼ cup of caster sugar with 1 tsp cinnamon.

In a large bowl, cream 230g butter for 1 minute, then add 1 1/3 cups of sugar. Cream until fluffy, then add 1 large egg and 2 tsps vanilla extract and mix.

In a sieve over a bowl, place the 3 cups of flour, 2 tsps cream of tartar, 1 tsp baking soda, 2½ tsps cinnamon and ½ tsp salt. Sift a third of the dry ingredients into the wet, then mix, and then mix another third, then the final third. The dough should be very thick.

Once combined, take a heaped teaspoon of the dough and roll into a ball. Toss in the cinnamon sugar coating then place on a baking tray. As it cooks, it relaxes into a normal cookie-shaped puddle, so you need about 7.5-10cm between the balls.

Bake at 190C for 11 minutes. As an optional step, you can press on the warm cookies with a fork to help them flatten out.


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