American Snickerdoodles
Snickerdoodle cookies are great for kids as they can help with rolling the dough balls in the cinnamon & sugar mixture before baking.
Servings: 30 cookies
Equipment
- Wire rack
- Cookie Sheet
- KitchenAid Stand Mixer
- Cookie Box
Ingredients
- 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
Instructions
- 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.
Notes
Inspired? Check out our favourite cookie jars and biscuit barrels.