21 Feb


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.

(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
  1. Preheat the oven to 350°F (180°C).
  2. Combine the flour, nutmeg, baking powder and salt.
  3. In a large bowl, cream the butter with 100g of sugar. Beat in the egg and vanilla.
  4. Stir the dry ingredients into the butter-sugar mixture.
  5. In a small bowl, combine the remaining 2 Tb of sugar and the cinnamon.
  6. Form the dough into walnut-sized balls. Roll each ball in cinnamon sugar and arrange on greased or lined baking sheets.
  7. Bake for about fifteen minutes, or until golden brown. Cool on a wire rack.

4 Responses to “Snickerdoodles”

  1. The Culinary Jumble February 21, 2015 at 2:44 pm #

    I’ve never eaten a snickerdoodle, but you are right, with a name like that, I should be! They look lovely!

    • Andrea February 21, 2015 at 3:05 pm #

      Thank you – simple pleasures! 🙂

  2. Anonymous February 25, 2015 at 7:49 pm #

    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)

    • Andrea February 25, 2015 at 7:58 pm #

      That’s great – our girls really enjoy making them as well!

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