Snickerdoodles Cookies - Are you thinking what I’m thinking? Thanksgiving and Christmas is coming soon. I’m sure some of you are stocking up multiple ingredients for baking. Snickerdoodles cookies is one of those festive season choice of cookies. Its spice fragrant builds the mood of the coming holiday season. This cookie is one of those so foolproof and easy to make and they are so delicious. You can make this ahead of time and store in cookie airtight jars and they can last at least a couple months in room temp. In this video, I made 2 cookie size out of the same dough. The small ones are slightly more crispy in the outside but still chewy and super delicious. If you like these cookies, you can also double up the ingredients. I hope you’ll enjoy making these cookies for your family and friends. Should you have any questions or feeback, please do not hesitate to leave me your message in the comment box down below. Enjoy!
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***Egg replacement: simply replace with 30g or 2 tbsp of plain yogurt.***
Ingredients:
125g [1 cup+2 tbsp] unsalted butter
100g [½ cup] caster sugar
25g [2 tbsp] brown sugar
30g or half egg, beaten****
1 tsp vanilla extract
¼ tsp salt
160g [1¼ cup] all-purpose flour
1 tsp baking powder
1 tsp cinnamon
50g [¼ cup] castor sugar
8g [1 tbsp] cinnamon powder
Instructions:
1. Preheat oven at 170°C/340°F.
2. Prepare the butter in a large mixing bowl. Let it sit until softened.
3. Beat one egg in a jug but eventually you’ll be only using half. If you’re going to double up the recipe, 1 egg is required. Beat the egg and set aside.
4. Once the butter is softened, add in the sugars. With an electric mixer, mix on high speed for 1-2 minutes or until creamy, fluffy and pale. Scrape the bowl occasionally.
5. Add in the vanilla extract and salt. Mix until well combined.
6. Sift in the dry ingredients: flour, baking powder and cinnamon powder. With a spatula, fold in the dry ingredients until they come together like a dough.
7. I use a cookie scoop, but you can use a table spoon or anything you feel comfortable. Roll the dough to form a ball. Deep the ball dough into a bowl of sugar and cinnamon powder mix. Coat the ball thoroughly. Place it on the tray.
8. Gentle press down the dough with your fingers until about 1cm thick.
9. Bake the cookies in a preheated oven of 170°C/340°F for about 10 minutes. You can go for 11 minutes if you desire a more crispy outside, but that’s totally depends on individual ovens.
10. I also make smaller cookies in size for the remaining dough.
11. Let the cookies cool down completely. Store them in an airtight jar.
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