Snickerdoodles on a cooling rack

Snickerdoodles

Snickerdoodles may look like a rather simple cookie, but they have a taste to them which will always satisfy. After being rolled in cinnamon sugar, these cookies are perfect for when you’re looking to satisfy a craving for a rich cinnamony flavour. A classic cookie, well executed - bake a batch in your kitchen today!

YIELDS

yields 24 cookies

PREP TIME

25 minutes

COOK TIME

13 minute cook time with 1 hour chill time

INGREDIENTS

  • 3 ¼ cups (406 g) all-purpose flour
  • 2 tsp (8 g) cinnamon
  • 2 ½ tsp (12 g) cream of tartar
  • 2 tsp (5 g) baking soda
  • ¾ tsp (5 g) salt
  • ½ tsp (3 g) baking powder
  • 1 ¼ cups (284 g) unsalted butter
  • 1 cup (200g ) Redpath® Granulated Sugar
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (3 g) cinnamon
  • 2 tbsp (28 g) Redpath® Granulated Sugar

INSTRUCTIONS

  1. Place flour in a large bowl and sift in the cinnamon, cream of tartar, baking soda, salt and baking powder. Whisk well to combine and sift the entire mixture once more. 
  2. In a separate bowl, using an electric mixer on medium, cream the butter and sugars together until pale and fluffy; about 5 minutes. 
  3.  Add eggs one at a time. Fully beat in the first before adding the second. Mix 2 minutes. 
  4. Reduce the mixer speed to low and add the dry ingredients in two parts, mixing just until flour is no longer visible. 
  5. Cover dough and chill for 1 hour.
  6. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  7. Mix 1 tsp (3 grams) of cinnamon and 2 tbsp (28 grams) Redpath® Granulated Sugar in a small dish.
  8. Scoop 2 tablespoons (45 grams) of dough and roll into a ball. Drop into the cinnamon sugar and turn to coat. Place on the prepared baking sheets 3 inches (7.5 centimetres). 
  9. Bake cookies, one sheet at a time, until puffed and golden around the edges; 12 to 13 minutes.
  10. Allow to cool on the tray for 10 minutes, then transfer to a rack to cool completely.
  11. Snickerdoodles will keep in an airtight container for up to 1 week or in the freezer for up to 2 months. 

CHEF'S TIPS

*To freeze unbaked cookies, scoop and roll dough in cinnamon sugar. Place on a sheet tray and freeze overnight. Place the frozen cookies in a plastic freezer bag for up to 1 month.