- 200g unsalted butter, softened
- 150g caster sugar
- 50g light brown soft sugar
- 2 tsp vanilla bean paste
- 300g plain flour
- 1½ tsp cream of tartar
- 1 tsp bicarbonate of soda
- 3 tbsp milk
For the topping
- 3 tbsp caster sugar
- 1 tbsp ground cinnamon
Set the oven to 200C/180C fan/gas 6 and put baking paper on a baking tray. In a large bowl, use an electric whisk to beat the butter and both sugars for 2 minutes, until the mixture is smooth and fluffy.
Add the vanilla and beat until everything is mixed, stopping once to scrape down the sides. Add the flour, cream of tartar, baking soda, and 14 tsp of salt, and mix until the ingredients are just combined. Add the milk to make the mixture looser.
Mix the sugar and cinnamon together in a shallow bowl for the topping. Roll a ball out of 40g of the dough. Roll the ball of dough in the cinnamon-sugar mixture, then put it on the tray that has been set up and lightly press it down. Repeat with the rest of the dough and topping, leaving about 5cm between each ball.
Bake for 10-12 mins until golden and puffed up. Let them cool for 5 minutes on the tray, then move them to a wire rack and let them cool completely. Will stay fresh for up to four days in a tin that keeps out air.
Why do they have the name “snickerdoodles”?
People in the US like cookies called “snickerdoodles.” People think that the name comes from the German word “schneckennudel,” which means a sweet bun. But it could also just be a word that doesn’t mean anything. Usually, flour, butter, sugar, cream of tartar, and bicarbonate of soda are used to make snickerdoodles. Before baking, balls of dough are rolled in cinnamon sugar.
Should I put the dough in the fridge before I bake?
You don’t need to chill the dough before baking these cookies because you want them to spread a bit. The dough is firm enough that you don’t need to chill it first to be able to roll it into balls.
What does the cream of tartar do in snickerdoodles?
Cream of tartar gives food a distinct sour taste and makes sure it has a chewy texture because of its ability to make things rise. If you use something else, like lemon juice, instead, the results won’t be the same.
Can I make them ahead of time?
You can bake and store snickerdoodles in an airtight container for up to four days, but you shouldn’t freeze or eat them raw because the bicarbonate of soda and cream of tartar are what give snickerdoodles their texture and look (these create the cracks in the surface). Over time, the raising agents in the raw dough will lose their power.
How long are they going to last?
If you put these cookies in an airtight container, they will last for up to four days.
What if my dough isn’t cohesive enough?
Try adding milk 1 tablespoon at a time until the mixture comes together.
Here are the best ways to make snickerdoodles:
- Don’t forget to beat the butter and sugar together well, as this will make sure the cookie dough is smooth.
- Making sure each ball of dough weighs about 40g will give you uniform cookies.
- Let the cookies cool for 5 minutes on the tray before moving them to a wire rack so they can harden. So, they won’t fall apart when you move them.
- If the cookies have risen a lot, hit the tray hard on a flat surface to deflate them.