Snickerdaddy
12 servings
140 minutes
Snickerdoodle is a fragrant cookie with crispy cinnamon and a tender texture that originated in European cuisine and gained popularity worldwide. Its roots trace back to the 19th century, and the name likely comes from whimsical German words or playful English expressions. The main charm of these cookies lies in their rich buttery flavor, the tenderness of the dough, and the crunchy cinnamon crust. They pair perfectly with a cup of aromatic coffee or warm milk, turning any tea time into a cozy gastronomic delight. During baking, the cookies fill the kitchen with sweet spicy notes, and their golden surface becomes an appetizing final touch. Snickerdoodles are a simple yet exquisite dessert that delights with its harmony of taste and texture.
1
Sift flour and baking powder into a large bowl, add salt and mix.
- Wheat flour: 335 g
- Baking powder (raising agent): 10 g
- Salt: 5 g
2
In another bowl, beat the butter with sugar using a mixer.
- Butter: 220 g
- Sugar: 300 g
3
Add the eggs one by one to the butter, beating well each time.
- Chicken egg: 2 pieces
4
Pour in the vanilla extract and whip again.
- Vanilla extract: 10 ml
5
Continue whisking, add the flour, and knead the dough until it is uniform and smooth.
- Wheat flour: 335 g
6
Place the soft dough covered with plastic wrap in the refrigerator for a couple of hours.
7
Sift powdered sugar and cinnamon together into a plate, then mix.
- Icing sugar: 70 g
- Ground cinnamon: 2 teaspoons
8
Line the baking sheet with smooth parchment.
9
Make small balls from the chilled dough, roll them in sugar and cinnamon, and place them on a baking sheet 5 cm apart.
- Ground cinnamon: 2 teaspoons
- Icing sugar: 70 g
10
Flatten each ball on the baking tray.
11
Bake in a preheated oven at 190 degrees for 8-10 minutes until the cookies turn an appetizing golden color.
