These cookies are a beloved treat known for their soft, pillowy texture and warm cinnamon-sugar embrace. Whether you’re baking for a special occasion or simply satisfying a craving, these Snickerdoodles are sure to bring a smile and comfort to any moment.
Ingredients:
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cream of tartar
- 1 cup room temperature butter
- 1 1/4 cups granulated sugar (3/4 cup for the dough, 1/4 cup for rolling)
- 1/2 cup light brown sugar
- 1 egg, plus 1 yolk
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon (1 teaspoon for the dough, 1 tablespoon for rolling)
Method:
Preheat the oven to 175°C (350°F). Line two baking sheets with baking paper.
In a medium bowl, whisk together the flour, baking soda, kosher salt and cream of tartar. Set aside.
In a large bowl, cream together the butter, 3/4 cup granulated sugar and light brown sugar until light and fluffy.
Whisk in the egg, yolks and vanilla extract until well combined.
Gradually add the dry ingredients to the wet, beating until just combined.
In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon for rolling cookies.
Scoop out the dough by the tablespoonful, roll into balls and then roll the balls in the cinnamon-sugar mixture.
Place the balls on the prepared baking trays about 2 inches apart.
Bake for 8-10 minutes or until the edges have set but the centres are still soft.
Leave the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
