Cinnamon sugar biscuits, also known as Snickerdoodle cookies, have been around for a long time. They are simple but addictive, which means that although they keep well for 10 to 14 days when stored in a tin, they are unlikely to last for more than a day or two in a house of cinnamon lovers.
This recipe is a variation of one that we found on Rock Recipes.
Makes about 2½ dozen.
- 115 gram butter
- ¾ cup (160 gram) granulated sugar
- 1 egg
- ¾ teaspoon vanilla
- 1 teaspoon (5 ml) cream of tartar
- ½ teaspoon (2.5 ml) baking soda
- 1¼ cup (180 gram) flour
- 2 tablespoons (30 ml) cinnamon sugar (that is 2 tablespoons of sugar with 2 teaspoons of cinnamon)
- Sift together the flour, cream of tartar and baking soda.
- Cream (mix) the butter and sugar until it is smooth and soft.
- Add the egg and vanilla and beat well. (If you’re making a double batch, add the eggs one by one.)
- Add the dry ingredients and combine into a soft dough but don't over-mix.
- Chill the dough in your refrigerator for a few hours.
- Form 2 cm balls and roll each one in the cinnamon sugar.
- Place the sugar-covered dough balls on a baking sheet lined with baking paper.
- Gently press each ball of dough with your thumb (or use a glass) until it is about 1 cm thick.
- Bake at 180°C until they are golden brown (about 12 minutes).
- Let them cool on the baking sheet. When they are cold and firm enough to handle, move them to a wire rack to cool completely before storing.