Snickerdoodle Cinnamon Shortbread Cookies, those delicious little cinnamon flavoured cookies that are perfect to start the Christmas cookie season.
What are Snickerdoodles?
Cinnamon cookies, called Snickerdoodle, which are said to have originated in the United States, or perhaps our German neighbors.
Anyway, the most important thing to remember is that these little cookies are cinnamon flavoured.
And that they are terribly delicious, with a shortbread texture and super melting!
Your children will appreciate this recipe, mine didn't resist it, they devoured them all at the snack!
In the original recipe, there is cream of tartar and apparently it would be essential to make without it, but I still chose not to add any in this recipe.
But feel free to try the cinnamon shortbread snickerdoodle cookies, adding 1 teaspoon of cream of tartar.
How do you make cinnamon snickerdoodle cookies?
Begin by whisking in a stand mixer, butter and sugar for 2-3 minutes to obtain a frothy mixture.
Then add the egg and yolk, vanilla, cinnamon powder, salt and baking powder.
Then remove the whisk from the food processor and replace it with the dough hook (or do the next step by hand).
Finally, finish by adding the flour to the mixture and I let my food processor run until I get a homogeneous dough.
Then cover the dough with cling film and place it in the fridge for 20-30 minutes.
And prepare a powdered sugar mixture with a small spoonful of powdered cinnamon in a bowl.
Form balls of dough with the palms of your hands and roll them in the sugar-cinnamon mixture.
Finally, bake in the oven for 10-13 minutes (depending on the diameter of your cookies).
Let the cinnamon shortbread snickerdoodle cookies cool down for a few minutes and enjoy!
- 210 g butter - softened
- 250 g flour
- 100 g cane sugar
- 50 g brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp liquid vanilla extract
- 1 pinch salt
- Whisk the soft butter and the 2 sugars for 2-3 minutes, then add the egg, egg yolk and vanilla, stir until smooth.
- Stir in the remaining dry ingredients, baking powder, salt, cinnamon powder and flour.
- Finish mixing by hand until you obtain a smooth ball of dough (you can also use a stand mixer to make the dough).
- Cover with cling film and place the dough in the fridge for 30 minutes.
- Preheat your oven to 356°F/180°C and line a baking tray with baking paper.
- Form balls of regular dough with the palms of your hands and roll them in a small bowl containing powdered sugar with a little powdered cinnamon, then place your balls on the baking sheet.
- Lightly flatten the top of the dough balls with your fingers and bake for about 10-13 minutes (depending on the diameter of your cookies).
- Let your cookies cool down before touching them because they are still a little soft and fragile when they come out of the oven.