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Snickerdoodle Cookies

Snickerdoodle Cookies

Martha Collison

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No one seems to know where this name comes from, but that's not important. These are outrageously good!

Snickerdoodle Cookies


  • 250 grams plain flour

  • 1/2 teaspoon bicarbonate of soda

  • 1/2 teaspoon baking powder

  • 150 grams butter, softened

  • 225 grams caster sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • For the coating:

  • 2 teaspoons caster sugar

  • 2 teaspoons cinnamon

  • Makes 30 cookies


  1. STEP 1

  2. In a large bowl, beat together the soft butter with the sugar using a wooden spoon.

  3. Beat the mixture until they are well combined, but there is no need for it to be light

  4. And fluffy.

  5. STEP 2

  6. Add the vanilla extract and egg to the butter mixture and beat again until all the

  7. Ingredients are smooth.

  8. STEP 3

  9. In a separate bowl, combine the remaining dry ingredients and pour them into the

  10. Wet mixture and fold using a spatula until a stiff dough forms.

  11. STEP 4

  12. Refrigerate the dough for at least 30 minutes. Preheat the oven to 170°C. Grease

  13. And line 2 large baking trays with baking paper or a silicon baking sheet.

  14. STEP 5

  15. Mix together the cinnamon and caster sugar. Use a teaspoon to roll balls of dough,

  16. Then roll the balls in the cinnamon sugar. Arrange on a baking tray.

  17. STEP 6

  18. Bake the cookies for 10 minutes, or until the mixture has spread out and browned

  19. Around the edges. Remove from the oven - they should look undercooked in the

  20. Middle - and allow to cool for at least 10 minutes.



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