I was in a biscuit making mood recently and although I initially thought of something chocolate, I recalled a cinnamon flavoured biscuit with a funny name and was pretty sure I saw a recipe on one of my favourite blogs.
So I headed over to Sally’s website, Sally’s Baking Addiction, and did a search for Snickerdoodles and a number of recipes appeared. The one I ended up choosing was the soft and thick snickerdoodles, because let’s face it, they look amazing (as does everything on Sally’s blog)!
Wikipedia talks about the origin of the name being a corruption of the German word Schneckennudeln (“snail noodles”) or more in line with the New England tradition of whimsical cookie names. Whatever the origin, I think it is a cute name.
So onto the biscuits. They are a one bowl mix which makes thing nice and simple, as well as easy to clean up. You’ll need butter, sugar, an egg, vanilla extract, flour, cream of tartar, baking soda, cinnamon and salt.
In addition, you will need a bit more cinnamon and sugar mixed together for the coating you will roll the biscuit dough in.
Beat the butter until it is nice and smooth, about one minute. Add in the sugar and continue to beat until light and fluffy before incorporating the egg and vanilla.
In a separate bowl, whisk together the dry ingredients (flour, cream of tartar, baking soda, cinnamon and salt).
Incorporate the dry mixture into the butter in three parts.
You can use your hand mixer or stand mixer to begin with, but as the dough becomes quite thick once the majority of the flour is added you may need to use some of that elbow grease and mix with a spatula/spoon.
Make balls of dough from 1½ to 2 tbsp of mixture. I used a #30 ice cream scoop which is about two tablespoons but I found them to be a little large once baked. I also think my snickerdoodles spread a little bit because it was quite a warm day so the butter was really quite soft after the dough was made, and although Sally says you do not have to chill this mixture, I probably should have then they might not have spread so far.
Roll each of the balls into the cinnamon sugar and place on a lined baking tray. I had some of the sugar left over so sprinkled it over the biscuits for a little extra cinnamon goodness.
Bake in a preheated 190°C oven for 11-12 minutes. The snickerdoodles will be really really soft at this stage, which can be deceiving, trust me, but let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Because mine spread whilst baking a lot of them touched, but came easily apart as I was transferring them to the rack.
Although my snickerdoodles didn’t turn out quite as thick as Sally’s, they were still soft and so gosh darn tasty! With a nice big glass of milk, you can’t go wrong with these babies. Enjoy!
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