Snickerdoodles could be the perfect option for you if you’re looking for a cookie that is crisp on the outside but soft and delicious in the middle. They have a distinct flavour of cinnamon paired with a slight caramel taste and gooey texture from the brown sugar. The cookies can be enjoyed on their own, or eaten with a tasty cream cheese frosting which I like to do.
BBC Good Food described them as a “classic American bake” which is “popular for a reason”. The recipe makes around 12 to 18 cookies, depending on how big you make them, and they’re super easy to bake . Ingredients: 200g unsalted butter, softened 150g caster sugar 50g light brown soft sugar Two teaspoons of vanilla bean paste 300g plain flour One and a half teaspoons of cream of tartar One teaspoon of baking soda Three tablespoons of milk Three tablespoons of caster sugar One tablespoon of cinnamon 100g butter, softened 100g icing sugar, sieved 200g full-fat cream cheese Method: Heat the oven to 200C or 180C Fan and line a baking tray with baking parchment.
Beat the butter and both sugars in a large bowl until smooth and fluffy. Add the vanilla and beat until combined, scraping down the sides as you go. Next, add in the flour, cream of tartar, baking soda and a little bit of salt before mixing to combine.
If needed, add a little milk at a time to loosen the mixture until three tablespoons have been used. Mix the caster sugar with the cinnamon and roll the dough into evenly sized balls, coating them in .
