I cannot BELIEVE I haven’t shared this recipe on here until now. I had a sudden hankering for my favourite soft & chewy snickerdoodles over the weekend (oh hiiii in there baby), clicked through to find the recipe and it wasn’t there! Eggnog snickerdoodles for the festive season but not the regular old everyday ones! It’s a travesty. So here they are…one of my favourite cookie recipes ever. The simple but super delicious snickerdoodle!
Firstly though, I think we have hit that point in the baby growing stage where we are starting to realise that this is going to actually involve us getting prepared at some point kind of soon. Thanks to my first trimester sudden need to strip the wallpaper in the lounge (totally necessary for a new baby) we haven’t done a single thing to get the baby room ready, or anything else involving small child preparation, and we are still in the midst of lounge redecorating. Lucky for us we have 2 long weekends in a row ahead of us which is going to involve copious amounts of paint and hopefully ticking this big room off the list so that we can start the actual important things. But I am super excited that we are going to have a lovely new painted lounge soon…goodbye pinkish wallpaper, hey there modern and minimalist oh-so subtle grey. We will be so fancy and grown up and I think it will make our little house look less like a flatting situation and more like a family home…yay!
Buuuut anyway, cookies. f you don’t know what these cinnamon sugar soft but crunchy little delights are, they are basically a thick and chewy sugar cookie rolled in cinnamon sugar and then baked for only about 10 minutes. They’re sweet, a little bit spicy and are soft and pillowy on the inside but crunchy on the outside thanks to the secret and essential ingredient – cream of tartar. This is something I keep in my pantry solely for these cookies…I actually have no idea what else you use it for, but it’s worth having just for these.
The cookies only take 30 minutes from start to finish with no dough chilling time needed and no cooling time once they’re baked either – these cookies are best fresh out of the oven, dunked in a glass of milk.
And they are just as much fun to say as they are to eat…seriously…try to say snickerdoodles without smiling. I think it’s the only reason Josh likes them so much.
- 150 g butter, room temperature
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- 2 TBSP sugar
- ½ tsp cinnamon
- Cream the butter and sugars together until light and creamy. Add egg and vanilla and beat until combined.
- In a separate bowl mix together the flour, cream of tartar, baking soda, cinnamon and salt. Add to the butter mixture and mix until combined.
- In a small bowl or ramekin mix together 2 TBSP sugar, ½ tsp cinnamon.
- Roll 1.5-2TBSP of batter into a ball. Roll each ball in the cinnamon sugar mix and place on a lined baking tray.
- Gently press down on the dough balls to help them spread slightly.
- Bake at 180 degrees C for 10-12 minutes, taking them out just as the tops start to go golden and start to crack.
- Allow to cool on the tray for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for 1 week.