Snickerdoodles… the name alone is reason enough to make them. They are also delicious, with a cakey, almost doughnuty, texture. They are sturdy little numbers, well suited to packed lunches. When I worked as a bush cook, I would often make snickerdoodles for my tree planting crew.
I no longer have the recipe I followed back then, but Nigella’s from How to Be a Domestic Goddess produces the results I remember. Although snickerdoodles are rolled in cinnamon sugar before baking, nutmeg is the star here, and it’s worth using freshly grated if possible.
Snickerdoodles
(makes about 40)
- 250g flour
- 1/2 tsp nutmeg (freshly grated if possible)
- 3/4 tsp baking powder
- 1/2 tsp salt
- 125g butter, at room temperature
- 100g plus 2 Tb sugar
- 1 large egg
- 1 tsp vanilla
- 1 Tb cinnamon
- Preheat the oven to 350°F (180°C).
- Combine the flour, nutmeg, baking powder and salt.
- In a large bowl, cream the butter with 100g of sugar. Beat in the egg and vanilla.
- Stir the dry ingredients into the butter-sugar mixture.
- In a small bowl, combine the remaining 2 Tb of sugar and the cinnamon.
- Form the dough into walnut-sized balls. Roll each ball in cinnamon sugar and arrange on greased or lined baking sheets.
- Bake for about fifteen minutes, or until golden brown. Cool on a wire rack.
Ten More Bites 
I’ve never eaten a snickerdoodle, but you are right, with a name like that, I should be! They look lovely!
Thank you – simple pleasures! 🙂
These were fab Andrea – thanks for the recipe! The boys loved making and eating them! My dough ended up a bit dry (think the egg was too small) but I chucked a bit more butter in and the end result was scrummy :o)
That’s great – our girls really enjoy making them as well!