Snicker Doodles

After a living for a year in London I became a very tea and biscuits kind of a girl but my first love was and always will remain chunky, gooey, American style cookies. A Snickerdoodle is one such hybrid which hits both notes, a minute here or there in the oven can change their entire texture! A scrummy buttery shortbread tasting cookie coated in cinnamon sugar. 

Snicker Doodles.


  • 275g Flour
  • 10g baking powder
  • 2g salt
  • 180g caster sugar
  • 2 Eggs
  • 220g butter 
  • 5g Vanilla essence
  • For the cinnamon sugar
  • 30g sugar
  • 8g cinnamon powder
  • Preheat oven to 180’ 
  • Sift all the dry ingredients (flour, baking powder, salt) in a bowl.
  • In a stand mixer ( I use a Kitchenaid ) with the paddle attachment cream the butter and the sugar together till they’re mixed in and nice and fluffy, add the eggs one by one and then vanilla.
  • Slowly, add the sifted in flour mixture on a lower speed and beat until just combined. Chill in the refrigerator for 20 minutes.
  • In the meanwhile combine the sugar and ground cinnamon and voila! Cinnamon sugar
  • With an ice cream scooper or tablespoon portion out the dough and roll into balls
  • Finally, roll the dough balls into the cinnamon sugar, make sure it’s nicely coated since this is essentially the flavour.
  • Place on the prepared baking tray ( parchment paper on it so that the cookies don’t stick) with ample space for the cookies to spread
  • Now here’s the trickiest part, bake for 10 minutes if you want a gooey soft cookie, 12 minutes if you want that sweet spot of a soft centre and crunchy edges or 15 minutes if you want it to be a total biscuit
  • Let them cool once out of the oven for the texture to come fully.
  • Best enjoyed with Earl grey tea!


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