American Style Snickerdoodle Cookies

Snickerdoodle is a very peculiar type of cookie, it reminds me a lot on the difference between cake and a brownie, even though both are cake, but a brownie is gooey and dense and sometimes even plasticly in the best of ways, the same goes with a snickerdoodle its dense and almost stretches a little, it kinda doesn’t break apart it bends apart and I guess part of its charm is that experience, it feels a bit like caramel in the form of a cookie 😀

I believe this is a very traditional cookie from the New England region of the United States, it’s basically a chewy biscuit that you roll on cinnamon and sugar, so it has a chewy kinda sugar cookie like enter and a crispy cinnamon sugar exterior, and although I do love me some crispy cookies, I kinda think it’s a delightful experience.

I would like to note that although this is mostly the classic recipe, I kinda tweaked it a bit because I wanted to give away some and that person is not a super cinnamon fan (I know, I know blasphemy), so I kinda cut on the cinnamon covering a bit, check the notes in the end if you want a more accurate amount (its just add more cinnamon heheheh), so let’s get cracking on the recipe! ;D

American Style Snickerdoodle Cookies

Servings: 38
Time: 2hr
Difficulty: Normal
Rating: ★★★★★
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Sometimes you just want a chewy cinnamon cookie to warm a cold day with a nice cup of tea! Ok ok whatever hot drink you want heheheh.

Ingredients

Butter – 227gr (Unsalted and Soften)
Sugar – 350gr
Brown Sugar – 110gr
Eggs – 2 large
Vanilla – 6ml (About 1 and 1/2 teaspoon)
All-Purpose Flour – 344gr
Cream of Tartar – 4.5gr (About 1 and 1/2 teaspoon)
Baking Soda – 5gr (About 1 teaspoon)
Salt – 3gr (About 1 teaspoon)
Cinnamon – 5gr (About 2 teaspoons)

Directions

Start by preheating the over to 200ºC (400ºF). Line about 4 baking sheets with parchment paper (or just one that you will have to bake 4 times).
In a bowl, whisk the butter, 250gr of sugar (the rest is used later) and brown sugar until creamy for about 4 minutes.
Add the eggs one at a time, whisking well between addictions, add the vanilla extract at the end.
In another bowl add the flour, cream of tartar, baking soda and salt, until combined, then add these slowly into the sugar and eggs mixture, combine until you get a nice and smooth cookie dough.
On a soup plate add the remaining 100gr of sugar and the cinnamon, mix.

Take about 30gr of the dough and mould into a smooth ball, put this into the mixture of sugar and cinnamon, roll well until it’s well coated and then place it into the baking sheet, then repeat until you have the baking sheet full, keep the balls about 5 cm apart because the cookies will spread while baking.

Bake the sheets one at a time or about 2 at a time depending on your oven for about 9 minutes, when the borders start to get slightly golden, take them out and leave the cookies to cool for about 5 minutes on the tray, then transfer to wire racks to cool completely, and that’s it! Repeat for all and enjoy! ;D

Notes & Tips: The recipe is absolutely correct, but when I made them I used just 1 teaspoon of cinnamon, that’s why in the photos they don’t have as much cinnamon specs, but that’s to make someone happy hehehehe it’s good either way ;D

Note that you can normally freeze or make cookie dough in advance and cool it to bake later, but in this case I wouldn’t recommend it, it feels to me that maybe the Cream of Tartar and/or the Baking Soda will react slowly while the dough is cooled and then when you bake instead of crispy chewy cookies you get something else, so yeah for this one it’s best to make and bake!

This recipe for American Style Snickerdoodle Cookies was originally created on BakeAfter.com.