Snickerdoodle cookies sound rather peculiar to anybody hasn’t tried these biscuits before but they are rather yummy. As with most cookie recipes they are made with flour, sugar, butter or oil and rolled in cinnamon sugar to give them that slightly Germanic, northern European flavour. The dough is often raised with the addition of baking soda or cream of tartar.
The cookies were originally from Germany but have translated to the New World where they are extremely popular. The name is a corruption of the German word Schneckennudel which is said to be a Palatine variety of schnecken. For some its just a silly name for cookies which came out of New England.
The snickerdoodle cookie has a cracked surface and may be crisp or soft depending on how the dough has been mixed and then baked.
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Cinnamon Sugar Topping
- 2 tablespoons caster sugar
- 2 teaspoons cinnamon powder
The Snickerdoodle Cookies
- In a large bowl, beat together the soft butter and sugar using a wooden spoon.
- Beat the mixture until all is mixed in well. It does not need to be whisked.
- Preheat the oven to 170°C – 180°C.
- Add the vanilla extract and egg to the butter mixture and beat again until all the ingredients are smooth.
- In a separate bowl, combine the remaining dry ingredients and pour them into the wet mixture and fold using a spatula until a stiff dough forms.
- Refrigerate the dough for at least 30 minutes.
- Grease and line 2 large baking trays with baking paper, parchment or a silicon baking sheet.
The Cinnamon Sugar
- Mix together the cinnamon and caster sugar.
- Roll 40g of the dough into a ball using your hands. You want a slightly uneven shape to these.
- Use a teaspoon to roll these balls of dough in the cinnamon sugar.
- Arrange on a baking tray.
- Bake the cookies for 10 to 12 minutes until golden and puffed up, or until the mixture has spread out and browned around the edges.
- Remove from the oven as they should look slightly undercooked or underdone in the middle. Allow to cool for at least 10 minutes.