Snickerdoodles are little sugar cookies that have a crunchy outer shell and a soft inside.They are rolled in cinnamon sugar before baking.
- 250g unsalted butter, softened
- 1 ½ cups sugar
- 1 tsp vanilla
- 2 eggs
- 2 ¾ cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1/2 cup sugar
- 1 tbsp ground cinnamon
In a mixing bowl, cream the butter and sugar together until well combined.
Add the eggs one at a time until well combined.
Mix in the vanilla, flour, baking powder and salt until you have a smooth dough.
Place the dough into the refrigerator for 20 minutes.
Preheat the oven to 190°C. Line two baking trays with baking paper and set aside.
Mix the sugar and cinnamon to make the coating.
Roll 2cm round balls of dough in your palms and roll in the sugar coating.
Place on the tray at least 5 cm apart. Use the flat bottom of a glass to press the balls a little flatter.
Bake for 10-12 minutes until golden on the outside edges and the centres are soft.
Cool on a wire rack. Makes around 35.
- These little cookies have an unusual texture, being soft on the inside and crunchy on the outside.
- Snickerdoodles are perfect to wrap up and give as gifts.
- They are perfect biscuits to fill your barrel with on a weekly basis because they are cheap to make.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.