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Saturday, May 18, 2024

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Snickerdoodles! – Jane’s Patisserie


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Deliciously warming and cosy do-it-yourself snickerdoodle cookies with an exquisite cinnamon flavour, and a brown sugar cinnamon coating.

Cookies are by far one among my favorite issues to bake on the earth, and I am keen on them. These snickerdoodles?! They’ve gone straight into my prime 5 of all cookies and I hope you all love them simply as a lot.

Snickerdoodles

So snickerdoodles are mainly a cinnamon flavoured cookie that’s so tender, sugar coated and totally heavenly. I’ve eaten them over time, and I haven’t been in a position to sustain with the quantity of requests for this recipe, SO HERE YOU GO!

Snickerdoodles are sometimes just like sugar cookies in some peoples eyes, however they’re splendidly totally different in mine. They’re a nostalgic cookie for thus many individuals and I’m not stunned, these cookies are undoubtedly one among my new obsessions.

The cookie dough

The cookie dough begins with fairly a couple of substances, however totally different to a traditional cookie dough

  • Flour – for these cookies, as with most, you wish to use plain flour
  • Cream of tartar – a little bit of a distinct ingredient in comparison with my regular cookie dough, however that is the proper leavening agent for the feel you might be after
  • Bicarb – even with the cream of tartar, you continue to need bicarb as they’ve totally different properties
  • Cinnamon – the primary flavour, the important thing to the cookie, the perfect bit
  • Salt – I all the time add a pinch of salt to my cookies, belief the method
  • Butter – I exploit baking butter after I make these, however block butter at room temperature works effectively
  • Sugar – I used mild brown sugar as I feel it helps enhance the flavour, however darkish brown tender sugar can even work effectively
  • Egg – you solely want one egg, I are inclined to all the time use medium
  • Vanilla – a bit splash of vanilla, however that is elective

The coating

The distinction with these cookies is that they’ve a cinnamon sugar coating, and I’m right here for it. After getting made your cookie dough, you potion the cookies. I exploit a 5cm cookie scoop for this, however a heaped tablespoon does additionally work.

I combine my brown sugar and cinnamon collectively in a bit bowl, after which dip the cookie dough into the sugar and switch it so it covers all sides, after which place onto the lined trays.

I’m certain with these cookies, you should utilize any flavour you need. For instance, you might use ginger for a scrumptious warming flavour, or perhaps a combination of various flavours – the basic is cinnamon nonetheless.

Baking

I have a tendency to make use of massive baking trays for my cookies as they want a bit little bit of spreading room, and I solely put six to a big tray. This recipe makes about 18 cookies, so I used six massive trays.

As a result of the cookie dough is sort of thick, which is what you need, they don’t unfold an excessive amount of however flip into the perfect cookie dough. It’s a barely tender dough all through which is ideal, and so they’ll agency up as soon as they’ve cooled.

I have a tendency to go away my cookies to chill on the trays in order that they will agency up sufficient earlier than transferring them as I discover this greatest. The sugar on the surface can even agency up as soon as baked and make a pleasant crunchy outdoors to the cookie with a scrumptious flavour.

Suggestions & Methods

  • I exploit this cookie scoop on this recipe
  • I exploit these massive baking trays
  • These cookies will final for 4-5+ days at room temperature
  • These cookies can freeze for 3+ months
  • The cinnamon might be swapped to some other dry spice you want akin to ginger, or nutmeg, or a mix 
  • The sunshine brown sugar might be swapped to darkish brown tender sugar 

  • 175 g unsalted butter
  • 225 g mild brown tender sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 300 g plain flour
  • 1.5 tsps cream of tartar
  • 1 tsp bicarbonate of soda
  • 1 tsp floor cinnamon
  • 0.5 tsp sea salt

Coating

  • 50 g mild brown tender sugar
  • 1 tsp floor cinnamon
  • Preheat oven to 180ºc fan and line 2-3 trays with parchment paper

  • Combine the butter and sugar collectively till fluffy

  • Add the egg and vanilla and blend once more till mixed

  • Add the plain flour, cream of tartar, bicarbonate of soda, sea salt and cinnamon and blend once more

  • Portion the cookies with tablespoons or a 5cm scoop or tablespoons on to a lined tray

  • Combine the brown sugar and cinnamon collectively in a small bowl

  • Roll the scooped cookies into the sugar and place onto the lined trays

  • Bake for 11-13 minutes, cool barely and luxuriate in

  • I exploit this cookie scoop on this recipe
  • I exploit these massive baking trays
  • These cookies will final for 4-5+ days at room temperature
  • These cookies can freeze for 3+ months
  • The cinnamon might be swapped to some other dry spice you want akin to ginger, or nutmeg, or a mix 
  • The sunshine brown sugar might be swapped to darkish brown tender sugar 

ENJOY!

Discover my different recipes on my Recipes Web page!

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© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this publish for the recipe.



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