Donuts are my weakness and I think that’s why I love these Snickerdoodles so much. That smell of sugary cinnamon when these come out of the oven sends me weak at the knees. These biscuits are like little pillows of fluffiness, mildly chewy and absolutely delicious. Enjoy!
Snickerdoodles …
Author: Mrs Organised
Recipe type: Biscuits/Cookies
Ingredients …
- 3 cups plain flour
- 2 teaspoons cream of tartar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, at room temperature
- ¾ cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup white sugar extra
- 2 teaspoons ground cinnamon
Method …
- Set oven to 190C and line 3 trays with baking paper.
- In a large bowl, whisk the flour, cream of tartar, baking powder and salt together.
- Using an electric mixer, beat the butter, brown sugar and white sugar on medium-high speed until fluffy and light for approximately 3 minutes.
- Beat in the eggs and the vanilla extract.
- Remove bowl from the mixer and add the flour mixture. Using a wooden spoon, stir until just combined.
- In a small shallow bowl, add the extra white sugar and cinnamon and stir until well blended
- Form the biscuit dough into small balls, equivalent to roughly 1 tablespoon of mixture (about the same size as a rum ball).
- Roll the balls in the sugar/cinnamon mixture and place on the prepared baking trays. Leave approximately 4 – 5 cm between each ball in both directions to allow room for spreading. I usually do 9 balls (or biscuits)/tray.
- Bake for approximately 11 – 12 minutes or until the biscuits are golden brown.
- Remove tray from oven and allow the biscuits to sit for approximately 3 minutes. Transfer biscuits to a wire rack to cool completely.
- This recipe makes approximately 50 – 55 biscuits depending on the size you roll the balls and the biscuits can be frozen.
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