Snickerdoodle Poodle. No idea why I resisted trying these cookies for so long…. a really big mistake! These simple cookies here are super yummy…. you would hardly believe it if you see them for the first time, right? ;) These simple Snickerdoodle Cookies are just brilliantly delicious! The perfect candidates for a perfect #CookieFriday ;)
I always thought Snickerdoodles were boring. They always looked so unspectacular in pictures or when I saw them in a coffee shop on the counter…. oh well. Sometimes unspectacular is pretty awesome! Snickerdoodle Cookies are basic sugar cookies. Very simple cookies made with only a few ingredients – stuff you can find in pretty much any pantry. Unlike other cookies of this kind, Snickerdoodles are not just sprinkled with white or brown sugar. These yummy fellas here are rolled in a mixture of sugar and cinnamon…. a winning combination in my opinion ;)
Even though the cookies are most popular in the US, it is said that the cookies originate in Germany. That must have been very long ago, because I can’t remember seeing cookies like that in a German cookbook ever… but I am not all-knowing ;P If Wikipedia claims that to be the history of Snickerdoodles, it must be true, right?! ;)
These Snickerdoodles are not baked completely through and through. That may sound strange for some people, but that’s how they should be ;) They are soft inside and slightly crunchy on the outside and taste super delicious! Try it yourself and you’ll see what I mean. You will love them for sure! However, if you prefer them a little »crispier«, you can, of course, bake the cookies a little longer. Still very tasty. But be careful. Too long, and the cookies become very dry…. and nobody wants that ;P
Looking for some more Snickerdoodle recipes? Well… take a look at these delicious cookies as well. All have the typical sugar crust, but the flavors are quite different ;)
INGREDIENTS / ZUTATEN
(14-16 cookies)
For the dough:
1/2 cup (120g) butter
1/2 cup (100g) sugar
1/3 cup (60g) brown sugar
1 pinch of salt
1 large egg
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking powder
For the coating:
1/4 cup (50g) sugar
1 1/2 tsp. ground cinnamon
(14-16 Cookies)
Für den Teig:
120g weiche Butter
100g Zucker
60g brauner Zucker
1 Prise Salz
1 Ei (L)
1 TL Vanille Extrakt
200g Mehl (Type 405)
1/2 TL Backpulver
Für das Coating:
50g Zucker
1 1/2 TL Zimt
DIRECTIONS / ZUBEREITUNG
1. Add the butter, sugars, and salt to a large bowl and beat on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined – about 2-3 minutes. Mix the flour with baking powder and add to the bowl – mix until just combined. Do not overmix.
2. Use an ice cream scoop or tablespoon and your hands to shape 14-16 equal-sized dough balls. Place them on a plate or wooden board and cover with plastic wrap. Place them in the fridge for at least one hour or overnight.
3. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Mix the sugar and cinnamon in a small bowl and roll each ball of dough in it, so it is covered completely with the cinnamon-sugar mixture. Flatten the balls a bit (not too much as they will spread anyway) and place them on the baking sheets – at least 2 inches apart from each other. Bake the cookies for about 9-10 minutes. Take them out of the oven and let them cool down on the baking sheets for about 10 minutes then transfer to a wire rack to let them cool down completely (if you can resist not eating them right away).
Note: The cookies will be slightly under baked and soft in the middle but that is how they should be.
1. Die Butter, Zucker und Salz in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Das Ei und Vanille Extrakt zugeben und alles gut verrühren – etwa 2-3 Minuten. Mehl mit dem Backpulver vermischen und dann mit in die Schüssel geben. Kurz verrühren – es soll sich gerade mal nur so mit den restlichen Zutaten verbinden – auf keinen Fall zu viel rühren!
2. Mit einem Eisportionierer oder Esslöffel und den Händen etwa 14-16 Teigkugeln formen und auf einen Teller oder Holzbrett legen – mit Klarsichtfolie abdecken und für mindestens 1 Stunde oder über Nacht in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen. Zucker mit dem Zimt in einer kleinen Schüssel vermischen und jede der Teigkugeln darin wälzen – sie sollten komplett mit der Mischung bedeckt sein. Die Kugeln leicht flach drücken (wirklich nur leicht – den Rest erledigt der Backofen) und mit genügen Abstand auf die Bleche legen. Die Cookies für etwa für 9-10 Minuten backen. Cookies aus dem Ofen nehmen und auf den Blechen etwa 10 Minuten abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen (wenn man es bis dahin schafft und sie nicht schon aufgegessen hat).
Hinweis: Mit der angegebenen Backzeit werden die Cookies nicht komplett durchgebacken und etwas weich in der Mitte sein, aber das ist so gewollt.
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Here is a version of the recipe you can print easily.
Print
Classic Snickerdoodle Cookies
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 01:30
- Yield: 16 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Classic Snickerdoodles are the best! When fresh out of the oven they are just too good to resist. Be careful not to burn your fingers if you try the first one!
Ingredients
For the dough:
1/2 cup (120g) butter
1/2 cup (100g) sugar
1/3 cup (60g) brown sugar
1 pinch of salt
1 large egg
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking powder
For the coating:
1/4 cup (50g) sugar
1 1/2 tsp. ground cinnamon
Instructions
1. Add the butter, sugars, and salt to a large bowl and beat on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined – about 2-3 minutes. Mix the flour with baking powder and add to the bowl – mix until just combined. Do not overmix.
2. Use an ice cream scoop or tablespoon and your hands to shape 14-16 equal-sized dough balls. Place them on a plate or wooden board and cover with plastic wrap. Place them in the fridge for at least one hour or overnight.
3. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Mix the sugar and cinnamon in a small bowl and roll each ball of dough in it, so it is covered completely with the cinnamon-sugar mixture. Flatten the balls a bit (not too much as they will spread anyway) and place them on the baking sheets – at least 2 inches apart from each other. Bake the cookies for about 9-10 minutes. Take them out of the oven and let them cool down on the baking sheets for about 10 minutes then transfer to a wire rack to let them cool down completely (if you can resist not eating them right away).
Notes
The cookies will be slightly under baked and soft in the middle, but that is how they should be.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
