Snickerdoodles | Cinnamon & Vanilla Cookies

Cinnamon and vanilla are a match made in heaven… try these super easy Snickerdoodles and you’ll agree!

Snickerdoodles

Two of my very favourite ingredients to bake with are cinnamon and vanilla. You just can’t beat their gorgeous flavours (and the smell of them for that matter!). And so, it makes perfect sense that Snickerdoodles are high up on my list when it comes to cookie baking time. Yep, that’s totally a time around here.

Snickerdoodles

If you haven’t made Snickerdoodles before, you MUST. Absolutely MUST! You make a super easy basic vanilla cookie dough, allow it to chill for a little bit (have a cuppa, hang out the washing… you know the drill), and then roll teaspoon-sized balls through cinnamon sugar.

Snickerdoodles

When you bake Snickerdoodles, they will puff up in the oven and then flatten out again. And they really do flatten out! So make sure you leave a good sized gap between each of the cookies on the baking tray. You don’t need to flatten the balls down before baking. They’ll only take 8-10 minutes to cook – as soon as they start to turn golden, they’re done!

Snickerdoodles

If you want to prepare the dough ahead of time, you can leave it in an airtight container in the fridge for up to 3 days. Alternatively, you can double-wrap it in cling wrap, place it into an airtight container and freeze it for up to 3 months. Then when you’re ready for some Snickerdoodles in your life, you just take the dough out, shape it into balls and roll them through the cinnamon sugar.

Snickerdoodles

And that’s it! Yummy, easy, vanilla-cinnamon flavoured Snickerdoodles. These really are perfect with a mid-morning cuppa or a 3pm pick-me-up!

 

Snickerdoodles - Conventional Method

Cinnamon and vanilla are a match made in heaven... try these super easy Snickerdoodle cookies and you'll agree!
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Print Pin Rate
Course: Biscuits, Cookies, lunch box
Cuisine: Baking, lunch box
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36
Author: Bake Play Smile

Ingredients

  • 115 g butter room temperature
  • 180 g caster sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 165 g plain flour
  • 1 tsp cream of tartar
  • 1/2 tsp bi-carb soda
  • 1/4 tsp salt
  • 2 tbs ground cinnamon
  • Extra 30g caster sugar

Instructions

  • Preheat the oven to 200 degrees celsius.
  • Line two baking trays with baking paper and set aside.
  • Cream the butter, sugar and vanilla extract with beaters or a stand mixer until pale, light and fluffy.
  • With the beaters still on, add the egg and continue to beat until completely combined.
  • Sift the plain flour, cream of tartar, bi-carb soda and salt into the bowl.
  • Beat until well combined.
  • At this stage the mixture will be quite sticky - place it into a bowl and then into the fridge for a minimum of 30 minutes.
  • Mix the extra sugar and cinnamon together in a small bowl.
  • Place the cinnamon sugar into a bowl.
  • Preheat the oven to 200 degrees celsius.
  • Line two baking trays with baking paper.
  • Remove the cookie dough from the fridge.
  • Roll the dough into teaspoon-sized balls and then coat in the cinnamon sugar mixture.
  • Allow a 5cm gap between each snickerdoodle on the baking trays as they will spread.
  • Bake in the oven for 8-10mins or until the cookies appear slightly puffed, lightly golden and set in the middle.
  • Leave the snickerdoodles to cool on baking tray for 10 mins before transferring to a wire rack to cool completely.

Snickerdoodles - Thermomix Method

Cinnamon and vanilla are a match made in heaven... try these super easy Snickerdoodle cookies and you'll agree!
0 from 0 votes
Print Pin Rate
Course: Biscuits, Cookies, lunch box
Cuisine: Baking, lunch box
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36
Author: Bake Play Smile

Ingredients

  • 115 g butter room temperature
  • 180 g caster sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 165 g plain flour
  • 1 tsp cream of tartar
  • 1/2 tsp bi-carb soda
  • 1/4 tsp salt
  • 2 tbs ground cinnamon
  • Extra 30g caster sugar

Instructions

  • Insert the butterfly into the TM bowl.
  • Add the room temperature butter, caster sugar and vanilla extract and mix on Speed 3 for 90 seconds (scrape down the sides of the bowl partway through).
  • Take the butterfly out of the TM bowl. Add the egg and mix on Speed 5 for 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • Add the plain flour, cream of tartar, bi-carb soda and salt and mix on Speed 4 for 20 seconds.
  • Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • At this stage the mixture will be quite sticky - place it into a bowl and then into the fridge for a minimum of 30 minutes.
  • Meanwhile, make the cinnamon sugar coating by placing the cinnamon and extra caster sugar into the TM bowl and mixing for 5 seconds on Speed 8.
  • Place the cinnamon sugar into a bowl.
  • Preheat the oven to 200 degrees celsius.
  • Line two baking trays with baking paper.
  • Remove the cookie dough from the fridge.
  • Roll the dough into teaspoon-sized balls and then coat in the cinnamon sugar mixture.
  • Allow a 5cm gap between each snickerdoodle on the baking trays as they will spread.
  • Bake in the oven for 8-10mins or until the cookies appear slightly puffed, lightly golden and set in the middle.
  • Leave the snickerdoodles to cool on baking tray for 10 mins before transferring to a wire rack to cool completely.

 

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jayne
Guest

These looks so wonderful Lucy – you have had some awesome cookie recipes lately! can’t go past cinnamon and vanilla

Life Love and Hiccups
Guest

I have not had these forever and I can practically taste them looking at your gorgeous pics xx

Lisa @ Chocolate Meets Strawberry
Guest

You’re on a cookie roll, Lucy! That’s a great kind of roll to be on, in my opinion 😉 Love the look of these easy snickerdoodles! Cinnamon is my favourite spice of all time!

Christina
Guest
Christina

Just tried making these, so easy and delicious!
The only mistake I made was baking it at 200 in my fan forced oven, so they came out a little too brown. But I know to lower the temperature for next time.
Thank you!