Don’t you just love the sweet spicy scent of cinnamon? There’s something so warm and inviting about this woody spice, especially when it’s baking in the oven, it makes the house smell like heaven.
Snickerdoodles are a big thing in the USA but until I started fanatically reading recipe books I’d never really come across them in the UK, although I can’t fathom why because they really are a rather superior cookie. Picture if you will, a soft sweet cinnamon scented cookie with crisp chewy edges that has been rolled in cinnamon sugar before baking, giving a crisp spiced sugary shell. See, they really should be a regular feature in the cookie top ten in any country!
For a rather delicious and exciting variation, sandwich two together with some Lotus Biscoff spread and you have a spiced sandwich biscuit of your dreams 🙂
Cinnamon Sugar Cookies aka Snickerdoodles
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 18
180g dairy-free margarine
150g caster sugar
50g soft, light brown sugar
1 tsp vanilla paste
1 tsp ground cinnamon
300g plain flour
1 tsp bicarbonate of soda
1 and 1/2 tsps cream of tartar
1 tbsp dairy-free milk
to roll the cookies in;
2 tbsp caster sugar
1 tbsp ground cinnamon
- Heat the oven to 180 degrees Centigrade fan, 200 degrees non-fan. Line two cookie sheets with non-stick parchment
- Cream together the margarine, caster and soft brown sugar until light and fluffy.
- Add the vanilla, cinnamon, flour, cream of tartar, bicarbonate, salt and milk and gently bring together to form a soft dough.
- Roll large marble sized balls and roll in the cinnamon sugar, place well spaced on the lined cookie sheets and lightly press down.
- Bake for 10-12 minutes until puffed up and golden. cool for a couple on minutes on the trays before moving to a wire rack.
- store in an airtight container for up to 5 days.