← Nouns Cooking · Bakery

Ingredients

• 225 g unsalted butter, soft
• 300 g granulated sugar
• 2 large eggs
• 1 tsp Vanilla extract
• 345 g plain flour
• 2 tsp Cream of tartar
• 1 tsp Bicarbonate of soda
• ½ tsp Salt
• 50 g granulated sugar, for rolling
• 1 tbsp ground cinnamon

Method

1. Beat the butter and sugar for 2–3 min until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
2. Whisk the flour, cream of tartar, bicarbonate of soda and salt together, then stir them into the butter mixture until you have a soft dough. Cover and chill for 30 min so it is easier to roll.
3. Heat the oven to 190°C (170°C fan, 375°F) and line two baking trays. Mix the coating sugar and cinnamon in a shallow bowl.
4. Roll the dough into 3 cm balls (about 20 g each), roll each one in the cinnamon sugar and set them 6 cm apart on the trays.
5. Bake one tray at a time for 9–11 min, until puffed, crackled and just set at the edges but still soft in the centre. Cool on the tray for 5 min, then on a rack.

Tips

• Cream of tartar gives snickerdoodles their tang and chew. Without it, use 2 tsp baking powder and leave out the bicarbonate of soda; they will be cakier.
• Take them out while they still look a little underdone in the middle.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Once Upon a Chef Joy of Baking