Here is my recipe for the best snickerdoodles, crispy and chewy cookies rolled in cinnamon sugar. These popular American cookies are absolutely delicious! I have seen them on Instagram so many times, and I finally found the time to bake them, and wow, they are good and really easy to make! The cookies are made with a cookie dough that includes cream of tartar*. The dough is rolled into balls and rolled in cinnamon sugar, and then baked into the most delicious, fragrant cookies. They are perfect with an afternoon coffee or as part of a bigger cake table.
The recipe makes about 35 cookies, but you can freeze half of the dough balls if you do not need that many. Also try my chocolate chunk cookies. Enjoy!
*Cream of tartar
Cream of tartar is a raising agent made from tartaric acid. It gives snickerdoodles their very special texture and slightly tangy flavour. I really recommend using it, because you do not get quite the same result without it. You can use baking powder and lemon juice instead, but it is just not quite the same. Cream of tartar is also used in many other American recipes if you want to experiment further.
Snickerdoodles
Ingredients
Instructions
Snickerdoodles
Beat the butter, sugar, brown sugar and vanilla sugar until pale and fluffy. This takes about 5 minutes. Add the eggs one at a time while you keep beating. Mix the flour, baking soda and cream of tartar and beat it into the dough. Put the dough in the fridge for 30 minutes.
Preheat the oven to 200°C (fan).
Cinnamon sugar
Mix the cinnamon, sugar and salt.
Roll the dough into about 35 equal balls. You can freeze half of the dough balls if you do not need that many cookies.
Roll the balls in the cinnamon sugar and place them on 2 to 3 baking trays lined with baking paper, with a little space between them. Bake the cookies for 10 minutes. They should be golden at the edges. Let the snickerdoodles cool on a wire rack before you enjoy them. Enjoy!
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