Snickerdoodle Cookies
Snickerdoodle Cookies are delicious sugar cookies rolled in cinnamon sugar before baking. Snickerdoodle Cookies are a traditional Christmas Cookie here in North America. The outside is crisp with a soft and chewy interior.
Servings: 12 cookies
Ingredients
- 180 g all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 110 g unsalted butter soft
- 150 g granulated sugar
- 1 medium egg
- 1 teaspoon vanilla paste or extract
- - For the coating:
- 40 g granulated white sugar
- 1 teaspoon cinnamon
Instructions
- In a medium bowl whisk together the flour, salt, and baking powder.
- In a big bowl, beat the butter and sugar until creamy using a hand mixer (about 2 to 3 minutes). Add the egg, beating until well combined.
- Beat in the vanilla paste. Add the flour mixture and mix with a wooden spoon until you have a smooth dough. If the dough is too soft, cover and refrigerate until firm (about 1 hour).
- Preheat oven to 400F (190C) and place rack in the centre of the oven. Line baking sheet with parchment paper.
- Shape the dough into 2.5 cm round balls.
- Coating: In a large bowl mix together the sugar and cinnamon.
- Roll the balls of dough in the cinnamon sugar and place on the prepared baking sheet, spacing about 4 cm apart. Using the bottom of a glass to gently flatten each cookie before baking will help to have an even bake.
- Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges and the centre of the cookies will still be a little soft.
- Remove from oven and place on a wire rack to cool.