Cinnamon sugar cookies aka snickerdoodles

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

  1. Heat the oven to 180 degrees Centigrade fan, 200 degrees non-fan. Line two cookie sheets with non-stick parchment
  2. Cream together the margarine, caster and soft brown sugar until light and fluffy.
  3. Add the vanilla, cinnamon, flour, cream of tartar, bicarbonate, salt and milk and gently bring together to form a soft dough.
  4. Roll large marble sized balls and roll in the cinnamon sugar, place well spaced on the lined cookie sheets and lightly press down.
  5. 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.
  6. store in an airtight container for up to 5 days.

Back to School Snickerdoodles

September means one thing – back to school and the end of the summer. Well, that’s not all actually, it’s house spider season (eek!) and the evenings getting rapidly colder and darker. Doesn’t sound like much fun does it?!

To smooth over the first day back at school I made a batch of these rather more-ish and delectable cookies, freshly baked for the return from school. Snickerdoodles don’t feature in the UK but I really wonder why – these soft and yet crispy beauties coated with sugar and cinnamon are an absolute delight and it’s certainly hard to stop at just one 😉

This recipe was inspired by, and adapted from one that appears in Vegan Cookies Invade the Cookie Jar

Snickerdoodles (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 30 cookies

  • 1 cup dairy-free spread
  • 1 1/4 cups caster sugar
  • 2 tbsps oat milk
  • 1 tsp vanilla extract
  • 1 2/3rds cups plain flour
  • 1/4 cup cornflour
  • 2 tsps baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

For coating:

  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon

– Cream together the dairy-free spread and sugar until light and fluffy.

– Whisk in the oat milk and vanilla.

– Sift in the flour, baking powder, cinnamon and salt.

– Beat the mixture until it forms a soft dough.

– Leave to rest in the fridge for at least half an hour

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line some baking sheets with baking parchment

– In a shallow bowl, mix together the sugar and cinnamon.

– Scoop heaped tsp sized balls of dough and gently roll into balls. Toss in the sugar/cinnamon mix and place, well apart, on the lined baking sheets.

– Bake for 10-12 minutes

– Cool on the baking sheets for ten minutes before moving to a wire rack.