Snickerdoodles! – Jane’s Patisserie

Deliciously warming and cosy selfmade snickerdoodle cookies with a beautiful cinnamon flavour, and a brown sugar cinnamon coating.

Cookies are by far one in all my favorite issues to bake on the planet, and I am keen on them. These snickerdoodles?! They’ve gone straight into my prime 5 of all cookies and I hope you all love them simply as a lot.

Snickerdoodles

So snickerdoodles are principally a cinnamon flavoured cookie that’s so gentle, sugar coated and completely heavenly. I’ve eaten them through the years, and I haven’t been capable of sustain with the quantity of requests for this recipe, SO HERE YOU GO!

Snickerdoodles are sometimes just like sugar cookies in some peoples eyes, however they’re splendidly totally different in mine. They’re a nostalgic cookie for therefore many individuals and I’m not stunned, these cookies are undoubtedly one in all my new obsessions.

The cookie dough

The cookie dough begins with fairly just a few elements, however totally different to a standard cookie dough

• Flour – for these cookies, as with most, you need to use plain flour
• Cream of tartar – a little bit of a special ingredient in comparison with my regular cookie dough, however that is the proper leavening agent for the feel you might be after
• Bicarb – even with the cream of tartar, you continue to need bicarb as they’ve totally different properties
• Cinnamon – the principle flavour, the important thing to the cookie, the perfect bit
• Salt – I all the time add a pinch of salt to my cookies, belief the method
• Butter – I exploit baking butter once I make these, however block butter at room temperature works properly
• Sugar – I used gentle brown sugar as I feel it helps enhance the flavour, however darkish brown gentle sugar can even work properly
• Egg – you solely want one egg, I are likely to all the time use medium
• Vanilla – slightly splash of vanilla, however that is non-obligatory

The coating

The distinction with these cookies is that they’ve a cinnamon sugar coating, and I’m right here for it. After you have made your cookie dough, you potion the cookies. I exploit a 5cm cookie scoop for this, however a heaped tablespoon does additionally work.

I combine my brown sugar and cinnamon collectively in slightly bowl, after which dip the cookie dough into the sugar and switch it so it covers all sides, after which place onto the lined trays.

I’m positive with these cookies, you should utilize any flavour you need. For instance, you might use ginger for a scrumptious warming flavour, or perhaps a combination of various flavours – the traditional is cinnamon nevertheless.

Baking

I have a tendency to make use of giant baking trays for my cookies as they want slightly little bit of spreading room, and I solely put six to a big tray. This recipe makes about 18 cookies, so I used six giant trays.

As a result of the cookie dough is sort of thick, which is what you need, they don’t unfold an excessive amount of however flip into the perfect cookie dough. It’s a barely gentle dough all through which is ideal, and so they’ll agency up as soon as they’ve cooled.

I have a tendency to go away my cookies to chill on the trays in order that they will agency up sufficient earlier than transferring them as I discover this greatest. The sugar on the skin can even agency up as soon as baked and make a pleasant crunchy exterior to the cookie with a scrumptious flavour.

Ideas & Methods

• I exploit this cookie scoop on this recipe
• I exploit these giant baking trays
• These cookies will final for 4-5+ days at room temperature
• These cookies can freeze for 3+ months
• The cinnamon might be swapped to some other dry spice you want resembling ginger, or nutmeg, or a mix 
• The sunshine brown sugar might be swapped to darkish brown gentle sugar 

• 175 g unsalted butter
• 225 g gentle brown gentle sugar
• 1 medium egg
• 1 tsp vanilla extract
• 300 g plain flour
• 1.5 tsps cream of tartar
• 1 tsp bicarbonate of soda
• 1 tsp floor cinnamon
• 0.5 tsp sea salt

Coating

• 50 g gentle brown gentle sugar
• 1 tsp floor cinnamon

• Preheat oven to 180ºc fan and line 2-3 trays with parchment paper

• Combine the butter and sugar collectively till fluffy

• Add the egg and vanilla and blend once more till mixed

• Add the plain flour, cream of tartar, bicarbonate of soda, sea salt and cinnamon and blend once more

• Portion the cookies with tablespoons or a 5cm scoop or tablespoons on to a lined tray

• Combine the brown sugar and cinnamon collectively in a small bowl

• Roll the scooped cookies into the sugar and place onto the lined trays

• Bake for 11-13 minutes, cool barely and revel in

• I exploit this cookie scoop on this recipe
• I exploit these giant baking trays
• These cookies will final for 4-5+ days at room temperature
• These cookies can freeze for 3+ months
• The cinnamon might be swapped to some other dry spice you want resembling ginger, or nutmeg, or a mix 
• The sunshine brown sugar might be swapped to darkish brown gentle sugar 

ENJOY!

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J x

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