Here is a step by step guide on how to make Snickerdoodles.
This will make approx 15 Snickerdoodles which are best eaten on the day they are made. (They are delicious slightly warm from the oven).
Preheat the oven to one of the following:
Ingredients:
Coating/Topping
1. Weigh out your butter and leave out on the side to soften for approx 30 mins.
2. Take a mixing bowl and place the softened butter and caster sugar into it.
3. Mix together using a wooden spoon.
4. Take an egg and crack it into a small bowl.
5. Lightly beat with a fork.
6. Pour the beaten egg into the mixing bowl with your butter and sugar.
7. Now add your Vanilla Essence or Extract
8. Combine the ingredients using an electric whisk on a medium speed.
9. Once combined, it should resemble gooey scrambled eggs.
10. Now weigh out the flour.
11. Pour the flour into a sieve over the mixing bowl.
12. Also add the bicarbonate of soda to the sieve.
13. Now measure out the nutmeg and add this to the sieve also.
14. You can now sift the ingredients into the mixing bowl.
15. Add the pinch of salt then weigh out your almonds or pecans and add them to the mixing bowl.
16. Start to combine the ingredients using a spatula.
17. Once the mix is binding together use your hand to form it into a dough ball.
18. Remove it from the bowl and wrap it in clingfilm (Saran Wrap USA)
19. Now place in the fridge and chill for 30 minutes.
20. Once chilled, you can then make the coating. Weigh out and place the Cinnamon and Caster Sugar in a bowl.
PREHEAT YOUR OVEN NOW
21. Mix the sugar and cinnamon together using a spoon.
22. Now, to prepare your baking tray, cut out a sheet of baking paper roughly the same size as your tray. Pre grease your tray with oil or butter, I used cake release. Then place your baking paper on top of the greased tray and press down for it to stick.
23. Now take your chilled snickerdoodle dough ball and pull off some of the dough, roll it into a ball in your hands and then coat in the topping.
24. Coat both sides (I then re-rolled them in my hands to roll in the coating thoroughly) and then place on the baking sheet on the tray, leaving a space between them. Do this until you have made approx 15 balls.
25. Now place on the middle shelf of your preheated oven for approx 11-12 minutes.
26. Once baked remove from the oven and leave to cool slightly on the baking tray for approx 2-3 minutes, then transfer to a wire rack.
27. I enjoyed these slightly warm, they would be lovely with a pot of tea.
They are very slightly crisp on the outside and have the texture of an English Scone on the inside.
This recipe can be doubled up to make more.
Enjoy!
This will make approx 15 Snickerdoodles which are best eaten on the day they are made. (They are delicious slightly warm from the oven).
- Tip: Before making this recipe remove the butter from the fridge approximately 30 minutes before making these to allow the butter to soften.
- Note: The ingredients from this recipe have to be chilled for 30 mins prior to baking; therefore, do not preheat your oven until you reach NO. 20 of this guide.
Preheat the oven to one of the following:
- 190°C Fan Assisted
- 200-210°C Regular Oven
- Gas Mark 5
- 375F
Ingredients:
- 110 grams / 4 oz Unsalted softened butter
- 70 grams / 2.5 oz Caster Sugar (Superfine USA)
- 1 Medium/Large Egg lightly beaten
- ½ a teaspoon of Vanilla Essence or Extract
- 200 grams / 7 oz Plain Flour (All-purpose USA)
- ½ a teaspoon of Bicarbonate of Soda (Baking Soda USA)
- ¼ - ½ teaspoon of ground Nutmeg
- Pinch of salt.
- 25 grams / 1oz Chopped Almonds (Alternative Pecans or nuts of your choice)
Coating/Topping
- ½ Tablespoon Caster Sugar (Superfine USA)
- 1 Tablespoon of Ground Cinnamon
- Tip: Place the ingredients in the order you are going to use them so that you won't miss anything out.
Method:
1. Weigh out your butter and leave out on the side to soften for approx 30 mins.
2. Take a mixing bowl and place the softened butter and caster sugar into it.
3. Mix together using a wooden spoon.
4. Take an egg and crack it into a small bowl.
5. Lightly beat with a fork.
6. Pour the beaten egg into the mixing bowl with your butter and sugar.
7. Now add your Vanilla Essence or Extract
8. Combine the ingredients using an electric whisk on a medium speed.
9. Once combined, it should resemble gooey scrambled eggs.
10. Now weigh out the flour.
11. Pour the flour into a sieve over the mixing bowl.
12. Also add the bicarbonate of soda to the sieve.
13. Now measure out the nutmeg and add this to the sieve also.
14. You can now sift the ingredients into the mixing bowl.
15. Add the pinch of salt then weigh out your almonds or pecans and add them to the mixing bowl.
16. Start to combine the ingredients using a spatula.
17. Once the mix is binding together use your hand to form it into a dough ball.
18. Remove it from the bowl and wrap it in clingfilm (Saran Wrap USA)
19. Now place in the fridge and chill for 30 minutes.
20. Once chilled, you can then make the coating. Weigh out and place the Cinnamon and Caster Sugar in a bowl.
PREHEAT YOUR OVEN NOW
21. Mix the sugar and cinnamon together using a spoon.
22. Now, to prepare your baking tray, cut out a sheet of baking paper roughly the same size as your tray. Pre grease your tray with oil or butter, I used cake release. Then place your baking paper on top of the greased tray and press down for it to stick.
23. Now take your chilled snickerdoodle dough ball and pull off some of the dough, roll it into a ball in your hands and then coat in the topping.
24. Coat both sides (I then re-rolled them in my hands to roll in the coating thoroughly) and then place on the baking sheet on the tray, leaving a space between them. Do this until you have made approx 15 balls.
25. Now place on the middle shelf of your preheated oven for approx 11-12 minutes.
26. Once baked remove from the oven and leave to cool slightly on the baking tray for approx 2-3 minutes, then transfer to a wire rack.
27. I enjoyed these slightly warm, they would be lovely with a pot of tea.
They are very slightly crisp on the outside and have the texture of an English Scone on the inside.
This recipe can be doubled up to make more.
Enjoy!
Last edited:
