Until this week, I had no idea what a ‘snickerdoodle’ was. Was it a chocolate bar? A lolly? A dessert? It’s a cookie, and a delicious one too!
The cookies are made from a simple butter and sugar recipe and the balls are rolled in cinnamon sugar before baking. So with the mystery out of the way, it was time to try my hand at making some.
As the name suggests they don’t contain Snickers bars but they do taste like cinnamon donuts! YEAH!! And I can’t help but singing:
Snicker-dee-doo-da, Snicker-dee-ay, my oh my what a wonderful day
The recipe makes a whole lot of cookies which works for me – a bunch to take to the office and the rest go to a dinner with friends.
Variation: I made a vegan version by using egg substitute and dairy free butter.
Vegan Snickerdoodles
2 3/4 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp ground cinnamon
1 cup unsalted butter, room temperature
1 cup white sugar
2 large eggs
1 tsp vanilla extract
Coating
1/3 cup white sugar
2 tsp ground cinnamon
- In a large bowl combine flour, salt, baking powder and cinnamon.
- In a separate bowl, beat sugar and butter until smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the side of the bowl and beat in the vanilla extract.
- Combine with flour mixture and mix until you have a smooth dough. If the dough is soft, cover and refrigerate for 30mins or until firm.
- Preheat oven to 190 degrees and place rack in the centre of the oven. Line two trays with baking paper.
- Shape the dough into 2cm round balls.
Coating
- In a shallow bowl, mix together the sugar and cinnamon.
- Roll the balls in the cinnamon sugar and place on the prepared tray, spacing about 5cm apart. Use a fork to gently flatten each cookie to about 1.5cm.
- Bake for 8-10mins or until they are light golden brown and firm around the edges. The centre of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
- Store in an airtight container at room temperature for 10-14 days.
Makes about 4-5 dozen cookies.
Before going into the oven I pressed each cookie in with a fork. You could leave them in balls if you prefer the ‘cracked’ look.
Unfortunately I can’t sight the recipe source as I was given a printed copy. I changed it slightly by reducing the sugar content and adding cinnamon to the cookie mixture.
What’s your favourite cookie to make?
Americans have funny names for things dont they? You read the name and it in no way suggests the actual object! Case in point: Puppy Chow! WTF? lol. These look great though
I’m yet to taste a snickerdoodle
All you need to know is they TASTE LIKE DONUTS!! Wait… Puppy Chow?!
HAHAHA! I Love the song you sang there. It definitely suits. I only found out what snicker doodle was last september when I was in the states. It’s quite a popular flavour over there.
I get it now, popular because they are delicious!
Mmm cinnamon donut biscuits, I’m sold!
In the recipe it says 2 large eggs. What did you substitute those with to make it vegan? Was it that powdered egg replacer?
I use Orgran no egg – it’s a powder you mix with water. Easy to use, lives in the health food section of most supermarkets
Now I have that song in my head! I am very interested in something that tastes like cinnamon donuts – these look beautiful.
Oh thanks Anna! I’m such a sucker for a cinnamon donut
Yum I love these, first time I tried them was at a potluck and totally fell in love! They’d also be pretty yum made with coconut oil in place of butter I imagine, and “chia eggs” or “flax eggs” instead of eggs potentially!
Oooh great suggestions, I’ve never tried them before! Thanks for sharing, I must give it a shot
Ohhhhh, mystery solved!! I never knew what they were either but anything like donuts – vegan donuts!! – is great by me! Nice work!
And the recipe makes SO MANY.. cinnamony cookies for everyone