Snickerdoodles are a type of cookie that’s popular in the United States. They’re typically characterised by their soft, chewy texture and distinctive blend of sweet and slightly tangy notes.
The recipe for Snickerdoodles cookies is relatively simple. The dough is primarily made from butter, sugar, eggs, flour, cream of tartar, baking soda, and sometimes (especially when I make them) a small amount of salt. The cream of tartar is a key ingredient, as it gives the cookies their characteristic tangy flavour and chewy texture.
Once the dough is prepared, the cookies are shaped into balls and rolled in a mixture of sugar and cinnamon before being baked. This gives them a sweet, slightly spiced coating that complements the tangy flavour of the cookie itself. When this coating is baked off in the oven it leaves a lovely pattern.
Snickerdoodles are often associated with the holiday season but are a beloved treat by many people, all year round. They’re an example of classic comfort food, simple but deeply satisfying on chilly days where I live (Melbourne, Australia).
Bec’s Snickerdoodle Cookies
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- 1 Thermomix
- 15 g sugar
- 2 tsp ground cinnamon
- 170 g plain flour
- 150 g sugar
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp flaked salt or 1/4 tsp fine salt.
- 110 g unsalted butter small cold cubes
- 1 large egg room temperature
- 1/4 tsp vanilla extract
- First start with the cinnamon sugar coating mix. Weigh the sugar and cinnamon into a clean dry TM bowl and with the MC in place mix 3 seconds/speed 5 remove from the TM bowl into a small shallow dish or bowl to coat your cookies later.
For the Cookies
- Now without bothering to clean the TM bowl make the cookies.
- Weigh the flour, sugar, baking soda, cream of tartar and salt to the TM bowl and with the MC in place mix 5 seconds/speed 5.
- Add the small cubes of cold butter into the TM bowl set 10 seconds/speed 5
- Add the egg and vanilla to the TM bowl and mix again 5 – 10 seconds/speed 5 At this stage we are looking to have our dough mixed but not a paste. Tip the mix out of the TM bowl and divide into 20g balls, roll up into balls then coat in the cinnamon/sugar mix you made earlier.
- Sit them on a tray and pop them in the fridge leaving them in round balls.
- Now turn on your oven. Set to 170°C fan
- Prepare another tray with baking paper (or similar) and wait for the oven to come to temperature.
- Once it’s at temperature you can bring out your cookies from the fridge and place them on your prepared trays. They will spread so leave a good 5-6cm between them.
- In my oven 10 minutes worked well. I like them crunchy on the outside and soft in the middle.