Wednesday 11 December 2019

Snickerdoodle Cookies

cinnamon, cookies, Christmas, baking, Christmas baking, snickerdoodle

hummingbird bakery, Christmas baking, snickerdoodle cookies, cookie, baking

A few Christmases ago, my cousin brought some Snickerdoodle cookies and we were instantly obsessed. The best part about them is they're super simple to make! The cookies are rolled in cinnamon sugar which gives them a delicious outer coating. They're soft on the inside with a slightly crispy outer. These are the perfect Christmas cookie. Whether you want to make a batch to give as gifts, to share with your family on Christmas Day or to enjoy yourself, they'll go down a treat!

The recipe I use is taken from Hummingbird Bakery's 'Cake Days', which has some amazing recipes with ideas for every occasion. The ingredients are cupboard staples that you'll hopefully already have. The only one you might need to get is cream of tartar, which helps the cookies rise and affects the texture. The recipe should make around 14-16 cookies. Just keeping scrolling to get the recipe!


For The Dough

  • 60g butter (softened)
  • 160g caster sugar
  • 1/4 tsp vanilla essence
  • 1 large egg
  • 240g plain flour
  • 3/4 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon 

For The Coating 

  • 1 1/2 tbsp caster sugar
  • 1 tbsp ground cinnamon 


1. Cream together butter, sugar and vanilla essence with an electric mixer until light and fluffy.

2. Add the egg and mix. Scrape down the sides to ensure everything is combined.

3. Sift together remaining ingredients and add to the creamed mixture in a couple of batches. Mix well until the mixture forms into a smooth ball of dough.

4. Place the dough into a bowl and cover with cling film. Leave to chill in the fridge for 40 minutes.

5. Preheat oven to 170C (325F), Gas mark 3 and line two to three baking sheets with baking parchment.

6. Mix together caster sugar and ground cinnamon in a small bowl.

7. When the dough is ready, break off small walnut sized pieces. Roll them in cinnamon sugar, making sure they are completely coated and place on the baking sheet, giving them enough space to spread during cooking.

8. Bake for 10-13 minutes or until cookies are a light golden colour. Leave to cool for a few minutes on baking sheets then move to wire rack.



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