3 weeks ago
15
Snickerdoodle cookies are popular for a reason, and I love making them in the autumn months. Here’s (Image: Sophie Harris)
Snickerdoodles could be the perfect option for you if you’re looking for a cookie that is crisp on the outside but soft and delicious in the middle.
They have a distinct flavour of cinnamon paired with a slight caramel taste and gooey texture from the brown sugar.
The cookies can be enjoyed on their own, or eaten with a tasty cream cheese frosting which I like to do.
BBC Good Food described them as a “classic American bake” which is “popular for a reason”.
The recipe makes around 12 to 18 cookies, depending on how big you make them, and they’re super easy to bake.
When the cookies are cooling, make the frosting (Image: Sophie Harris)
Ingredients:
For the cookie:
200g unsalted butter, softened
150g caster sugar
50g light brown soft sugar
Two teaspoons of vanilla bean paste
300g plain flour
One and a half teaspoons of cream of tartar
One teaspoon of baking soda
Three tablespoons of milk
Three tablespoons of caster sugar
One tablespoon of cinnamon
For the topping:
100g butter, softened
100g icing sugar, sieved
200g full-fat cream cheese
The cookies are delicious and chew (Image: Sophie Harris)
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Method:
Heat the oven to 200C or 180C Fan and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl until smooth and fluffy.
Add the vanilla and beat until combined, scraping down the sides as you go.
Next, add in the flour, cream of tartar, baking soda and a little bit of salt before mixing to combine.
If needed, add a little milk at a time to loosen the mixture until three tablespoons have been used.
Mix the caster sugar with the cinnamon and roll the dough into evenly sized balls, coating them in the sugar and cinnamon mixture.
Space them about 5cm apart on the baking sheet and bake them for around 10 to 12 minutes.
Leave them to cool on the tray for five minutes and then transfer to a wire rack and leave to cool completely.
To make the cream cheese frosting, mix the butter and icing sugar together until soft.
Then, add the cream cheese until completely smooth and combined. It can look a little lumpy during this process but give it time.
Pipe or spread the frosting onto the cookie and enjoy for up to four days, storing them in the fridge.
These are absolutely delicious and super simple to make. The texture of the cookies is perfect, and they go lovely with a cup of tea.
English (US) ·