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!
Makes 24 cookies
Ingredients
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
Instructions
- 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.