A snickerdoodle cookie is a very american cookie made with butter, sugar, cream of tartar and flour and rolled in cinnamon sugar. They tend to have a cracked surface and soft melt in your mouth type cookie.
Although now they are known as american cookies, but they originate from Germany from the german world “Schneckennudel” which is a kind of pastry.
Snickerdoodle cookies seems to create a nice big batch, however they do disappear rather quickly. My mum often asks me to make a batch for her and when I do it tends to make about 24-36 small cookies. My mum and neighbours do love these cookies, every time I make them, there only last a few days (if I’m lucky – sometimes only hours!)
The cookies themselves aren’t overly sweet, but definitely hit the right spot when looking for a sweet treat. They are perfect for fayres and fates as they do keep well. These are pretty quick and easy to make, only takes about 1 hour from start to finish baking the batch.
The cream of tartar adds a unique tangy taste to the cookies, not many bakes can handle the cream tartar as a raising agent, but these cookies aren’t a snickerdoodle without it. These are so easy no fancy pants ingredients needed, just quick easy and no dough chilling either, couldn’t get any easier.
165g Caster Sugar
110g Soft Butter
250g Plain Flour
1 Tsp Cream of Tartar
1/2 Tsp Baking Soda
1/4 Tsp Salt
2 Tbsp Caster Sugar
1 Tbsp Ground Cinnamon
Cream together butter and sugar until soft and fluffy.
Add the egg, plain flour, cream of tartar, baking soda and salt to the fluffy sugar butter mixture.
Mix until a soft dough forms.
Mix together sugar and cinnamon in a small bowl.
Take a small piece of dough about 10-12g and roll into a ball, then flatten slightly.
Press into the cinnamon sugar on both sides.
Place on to a greased baking tray.
Bake at 190c for 10-12 minutes, until the are slightly brown.
Allow to cool and enjoy![yumprint-recipe id=’74’]