Pâtisserie / Recipe

Chewy snickerdoodles

Chewy snickerdoodles

Adapted from Sarah Kieffer's 100 COOKIES.
It is no secret that I absolutely love cinnamon in my biscuits, and yet, I had never baked snickerdoodles before.
Like most thing cookies, I settled for Sarah Kieffer's recipe, making a few adjustments according to what my cupboard had to offer. the result? Chewy-centrered snickerdoodles with a crisp edge and a fragrant coating of cinnamon.
A new favourite!
Author: Fanny Zanotti
Prep Time15 minutes
Cook Time12 minutes
Makes 24 cookies


For the dough

  • 220 g salted butter at room temperature
  • 350 g caster sugar
  • 1/4 tsp flaky sea salt
  • 1 tsp vanilla extract or vanilla sugar
  • 1 egg
  • 1 egg yolk
  • 355 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda

To coat

  • 60 g golden caster sugar or demerara sugar
  • 1 tbsp ground cinnamon


  • Preheat the oven to 175°C/fan 160°C.
  • Cream the butter, sugar, salt and vanilla using a stand-mixer fitted with the paddle attachement - although a hand-mixer works almost just as well - for 2-3 minutes, until light and fluffy.
  • Add the egg and yolk, and mix util combined.
  • Add the flour, baking powder and soda, and mix again on low speed until the dough just starts to come together.
  • In a separate bowl, mix the sugar and cinnamon for the coating and set aside until needed.
  • Place the dough on top of your work surface, and roll into a log. Divide in 4. Roll each piece of dough into a longer log, then divide in 6.
  • Roll each piece of dough into a ball, then coat in cinnamon sugar.
  • Place onto a baking tray lined with baking paper - around 8-9 cookies per tray, and bake for 12-14 minutes until the tops begin to crackle. As soon as the cookies come out from the oven, re-shape them using an upside-down glass or a round cookie cutter.
  • Allow to cool down and store in an air-tight container for up to 3 days.

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