Sugar Cookies & Snickerdoodles
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Pillowy thick, crunchy around the edges, and chewy in the middle that's how these sugar cookies / Snickerdoodles bake up.
I have been in love with snickerdoodles cookies for a long time, it is basically a sugar cookie dough that is rolled into sugar/cinnamon after it is baked it has a slightly crinkled top.
I use salted butter in these sugar cookies, it gives them a wonderful flavor, and lots of vanilla bean paste so that the cookies taste good without the cinnamon flavor as well.
These cookies are chewy in the middle, as I use a little bit of glucose syrup to make them chewier in the center.
You can also roll the dough into sugar and salted licorice powder, or sugar and lemon zest, if you are not a fan of cinnamon, as seen in the photo above it is rolled into a light version of cinnamon sugar, depending on how much flavor you love in your cookie.
Snickerdoodles often are prepared with nutmeg I am not a fan of that but add a pinch if you love it.
Before you start
It’s very important to always read through the entire recipe before starting and read the *notes below. That’s the best way to avoid mistakes, and make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
*Note before you bake these cookies
→ Use cold salted butter, diced using salted or extra salted butter is the most delicious in these cookies, but if you prefer unsalted butter use that instead.
→Egg straight out of the fridge
→ Don't overmix after you add flour mixture
→Do not flatten the cookie dough before baking.
→Use the convection setting to get extra fluffy cookies
→For the licorice cookie I use → raw licorice powder from the Danish brand →Johan Bulow
Sugar Cookies & Snickerdoodles
- 300 gram superfine or white sugar
- 115 gram salted or unsalted butter diced, straight from the fridge
- 50 gram glucose syrup or light corn syrup
- a pinch of sea salt
- 2 to 3 teaspoon vanilla bean paste
- 1 teaspoon baking powder
- 1 large egg, straight from the fridge
- 300 gram all-purpose flour
cinnamon sugar/salt licorice sugar
- 75 gram superfine sugar
- 1 to 2 teaspoon ground cinnamon or 2 teaspoons raw licorice powder
Direction for the Sugar Cookies & Snickerdoodles
- Preheat your oven to 190C° / 375F° and position the racks in the center of the oven. Use the convection setting if you have that option.
- Line two baking sheets with parchment paper or a baking mat and set them aside for now.
- In a little bowl, combine 75-gram superfine sugar or white sugar and 1 to 2 teaspoon ground cinnamon or licorice powder and set aside for now.
- For these sugar cookies make sure to use cold diced salted butter and a cold egg.
- In the bowl of a stand mixer fitted with the whisk or paddle attachment, add 300-gram superfine sugar, 115 gram diced cold salted butter, 50-gram glucose syrup, ( or light corn syrup) 2 to 3 teaspoon vanilla bean paste, a pinch of sea salt, and 1 teaspoon baking powder.
- Mix on medium speed until smooth, light, and fluffy about 2 to 5 minutes.
- Scrape the side and the bottom of the bowl with a spatula, add the cold egg and mix on medium speed for 30 seconds or until combined.
- Scrape the side and the bottom of the bowl with a spatula, Add the flour all at once and mix at low speed to incorporate. About 15 seconds. Stop the mixer and scrape down the sides and bottom of the bowl again, then mix on low speed until blended, and pulls cleanly away from the sides of the bowl About 15 seconds. Make sure to not overmix the cookie dough as soon as you add the flour mixture.
- Use a medium ice cream scoop, scoop the cookies, roll into balls, roll each cookie dough into the cinnamon-sugar mixture or the salted licorice sugar mixture, and place the cookie dough onto the prepared baking sheet. 6 cookies on each sheet. Do not flatten each cookie unless you like a flat sugar cookie, the cookies will expand slightly during the baking process.
- Depending on the size of your cookies, bake in the center of the oven for 7 up to 10 minutes, or until the side of the cookies begin to brown. Be sure to not over-bake the cookies. They will continue to bake and firm up after they´re removed from the oven, and you´ll end up with delightfully sugar cookies.
- Let cool completely
- For maximum freshness and deliciousness enjoy these cookies immediately or store them in an airtight container for up to 3 days.
For step by step pictures of how to make the
→ Sugar Cookies & Snickerdoodles
Click → here
