Snickerdoodles! – Jane’s Patisserie

Deliciously warming and cosy home made snickerdoodle cookies with a beautiful cinnamon flavour, and a brown sugar cinnamon coating.

Cookies are by far certainly one of my favorite issues to bake on the earth, and I like them. These snickerdoodles?! They’ve gone straight into my prime 5 of all cookies and I hope you all love them simply as a lot.

Snickerdoodles

So snickerdoodles are mainly a cinnamon flavoured cookie that’s so smooth, sugar coated and totally heavenly. I’ve eaten them over time, and I haven’t been in a position to sustain with the quantity of requests for this recipe, SO HERE YOU GO!

Snickerdoodles are sometimes just like sugar cookies in some peoples eyes, however they’re splendidly totally different in mine. They’re a nostalgic cookie for thus many individuals and I’m not stunned, these cookies are undoubtedly certainly one of my new obsessions.

The cookie dough

The cookie dough begins with fairly a number of components, however totally different to a traditional cookie dough

• Flour – for these cookies, as with most, you wish to use plain flour
• Cream of tartar – a little bit of a special ingredient in comparison with my regular cookie dough, however that is the right leavening agent for the feel you might be after
• Bicarb – even with the cream of tartar, you continue to need bicarb as they’ve totally different properties
• Cinnamon – the principle flavour, the important thing to the cookie, the perfect bit
• Salt – I at all times add a pinch of salt to my cookies, belief the method
• Butter – I exploit baking butter once I make these, however block butter at room temperature works effectively
• Sugar – I used gentle brown sugar as I believe it helps enhance the flavour, however darkish brown smooth sugar can even work effectively
• Egg – you solely want one egg, I are likely to at all times use medium
• Vanilla – a little bit splash of vanilla, however that is non-obligatory

The coating

The distinction with these cookies is that they’ve a cinnamon sugar coating, and I’m right here for it. Upon getting made your cookie dough, you potion the cookies. I exploit a 5cm cookie scoop for this, however a heaped tablespoon does additionally work.

I combine my brown sugar and cinnamon collectively in a little bit bowl, after which dip the cookie dough into the sugar and switch it so it covers all sides, after which place onto the lined trays.

I’m certain with these cookies, you should use any flavour you need. For instance, you could possibly use ginger for a scrumptious warming flavour, or perhaps a combination of various flavours – the basic is cinnamon nevertheless.

Baking

I have a tendency to make use of massive baking trays for my cookies as they want a little bit little bit of spreading room, and I solely put six to a big tray. This recipe makes about 18 cookies, so I used six massive trays.

As a result of the cookie dough is sort of thick, which is what you need, they don’t unfold an excessive amount of however flip into the perfect cookie dough. It’s a barely smooth dough all through which is ideal, they usually’ll agency up as soon as they’ve cooled.

I have a tendency to go away my cookies to chill on the trays in order that they will agency up sufficient earlier than transferring them as I discover this finest. The sugar on the surface can even agency up as soon as baked and make a pleasant crunchy outdoors to the cookie with a scrumptious flavour.

Suggestions & Tips

• I exploit this cookie scoop on this recipe
• I exploit these massive baking trays
• These cookies will final for 4-5+ days at room temperature
• These cookies can freeze for 3+ months
• The cinnamon could be swapped to every other dry spice you want comparable to ginger, or nutmeg, or a combination 
• The sunshine brown sugar could be swapped to darkish brown smooth sugar 

• 175 g unsalted butter
• 225 g gentle brown smooth sugar
• 1 medium egg
• 1 tsp vanilla extract
• 300 g plain flour
• 1.5 tsps cream of tartar
• 1 tsp bicarbonate of soda
• 1 tsp floor cinnamon
• 0.5 tsp sea salt

Coating

• 50 g gentle brown smooth sugar
• 1 tsp floor cinnamon

• Preheat oven to 180ºc fan and line 2-3 trays with parchment paper

• Combine the butter and sugar collectively till fluffy

• Add the egg and vanilla and blend once more till mixed

• Add the plain flour, cream of tartar, bicarbonate of soda, sea salt and cinnamon and blend once more

• Portion the cookies with tablespoons or a 5cm scoop or tablespoons on to a lined tray

• Combine the brown sugar and cinnamon collectively in a small bowl

• Roll the scooped cookies into the sugar and place onto the lined trays

• Bake for 11-13 minutes, cool barely and luxuriate in

• I exploit this cookie scoop on this recipe
• I exploit these massive baking trays
• These cookies will final for 4-5+ days at room temperature
• These cookies can freeze for 3+ months
• The cinnamon could be swapped to every other dry spice you want comparable to ginger, or nutmeg, or a combination 
• The sunshine brown sugar could be swapped to darkish brown smooth sugar 

ENJOY!

Discover my different recipes on my Recipes Web page!

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J x

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