Easy Snickerdoodle Cookie Recipe
The ultimate way to enjoy snickerdoodles! Take this classic American cookie to the next level with an addictive OLD BAY sugar coating.
The ultimate way to enjoy snickerdoodles! Take this classic American cookie to the next level with an addictive OLD BAY sugar coating.
Key products
Instructions
Instructions
- Preheat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6 and line a couple of baking trays with baking parchment.
- Beat the butter and sugar in a large bowl using an electric whisk for 5 minutes until smooth and fluffy. Add the vanilla bean paste, egg and milk and beat until combined, pausing to scrape down the sides to ensure all the mix is incorporated.
- Fold in the rest of the dry ingredients until combined.
- Prepare the OLD BAY sugar topping: in a shallow bowl, mix together the sugar, OLD BAY seasoning and Schwartz cinnamon. Set aside.
- Scoop out roughly a 30g ball of dough. Roll into a smooth ball before rolling in the cinnamon-sugar mixture to coat. Place on the prepared tray and flatten slightly until about ¾ cm thick. Repeat with the remaining mix, placing the doughballs well-spaced apart on the prepared baking trays, until you have used up all the dough - you should have roughly 30 doughballs.
- Bake for 10-12 minutes until golden and puffed up. Leave to cool on the tray for 5 minutes to firm up a little before transferring onto wire racks to finish cooling completely. The snickerdoodles will keep in an airtight container for up to 4 days.
Test Kitchen Tip: Use cookies to make snickerdoodle ice cream sandwiches.
