Snickerdoodle Recipe UK
Our easy Snickerdoodle recipe (UK) makes cake-like, fluffy Snickerdoodles. Delicious buttery, cinnamon & sugar biscuits – perfect for a special treat and wonderful for baking with kids.
Our Snickerdoodles recipe produces biscuits that are a bit of a surprise. Some people expect a flat biscuit but these have a more fluffy, cake texture.
How to make Snickerdoodles
Snickerdoodles are one of my favourite recipes to make up and give away. This recipe is great for baking with kids. They can help with rolling the dough balls in the cinnamon & sugar mixture before baking.
These biscuits are just a bit sweet, buttery and moreish. A very adult biscuit with a cup of tea or coffee. The team in the office scoffed these at their 1020 AM tea break.
Our fluffy Snickerdoodles recipe makes between two and three dozen cookies depending on how big you make them. Bake once and feed a crowd or bake & freeze for easy treats when you are pressed for time.
You can use this recipe for fundraisers, birthdays or just because!
For our Snickerdoodle recipe, we used Matthews Cotswold Flours Maizebite Flour. We find that compared to standard plain flour, Matthews Cotswold Flour enhances the butter and cinnamon/sugar taste. However, if plain flour is what you have to hand, then use that.
This is not a sponsored post or paid promotion. For us, it is a gift to live in Oxfordshire in England. Our county is so rich with local, independent businesses. Shopping local keeps these businesses alive and we selfishly want them in our neighbourhood!
- Wire rack
- Cookie Sheet
- KitchenAid Stand Mixer
- Cookie Box
- 400 grams plain flour We used Matthews Cotswold Flour
- 250 grams caster sugar
- 125 grams butter
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons sugar granulated
- 2 teaspoons cinnamon ground
- In the Kitchenaid mixer (or a large bowl), cream together the butter and caster sugar.
- Add eggs one at a time to the dough mixture.
- Add flour, baking powder, salt, vanilla extract and beat until well blended.
- Shape the dough into a ball and cover with plastic wrap and refrigerate for a minimum of 2 hours.
- Preheat oven to 180 C and line baking sheets with parchment paper.
- In a small bowl, combine cinnamon and additional 2 tablespoons sugar.
- Shape the dough into balls and roll in the cinnamon and sugar mix. Place them about 2 inches apart on cookie sheet.
- Bake for 10 - 12 minutes until lightly brown.
- Cool on wire rack and store in an airtight container.