It’s the first weekend of December and I’m already feeling super festive, which in all honesty is a rarity for me. I’m usually the Grinch when it comes to Christmas. But this year I’m embracing all things Christmas! This time of year always makes me feel excited because it’s the perfect excuse to whip up huge batches of cinnamon snickerdoodles! These are hands down my favourite biscuits to bake because 1. Snickerdoodles is the most fun word to say ever and 2. I am slightly cinnamon obsessed. Usually my baked goods are packed with protein and all kinds of healthy ingredients but this time I’m keeping things traditional (sorry to all you protein lovers/gym bunnies). After all, Christmas is a time for tradition and most importantly it’s a time to indulge a little and treat yourself to allllll the cinnamon snickerdoodles.
To me, cinnamon embodies Christmas. Whenever I bake these snickerdoodles, it just fills the house with the most heart-warming scent of cinnamon and freshly baked cookies. It immediately makes me feel all festive, especially when enjoyed with a hot chocolate whilst watching those corny straight-to-TV Christmas films. I may not be big on Christmas, but give me these snickerdoodles and I instantly feel festive and happy. These biscuits are simple yet so delicious with their soft, chunky centres and crunchy, golden edges.
Whilst these are a little bit on the naughty side, they are definitely worth it. If you’re looking for a healthier alternative, you could probably switch the butter for a low-fat butter and replace the plain white flour with an oat flour, whole-wheat flour or coconut flour. If you’re switching flour for an alternative, bear in mind that this may change the texture and taste slightly and you may need to alter quantities of the other ingredients. Also, don’t forget the calories in an egg come mainly from the yolk, which is nutritionally-dense. If you want to slight reduce the calorie and fat content, then swap the 2 large eggs in this recipe for 4 egg-whites. Most importantly, remember it’s okay to treat yourself once in a while. Enjoy everything in moderation, including moderation!
Now, onto the highly anticiapted, super-tasty recipe. This recipe should make approximately 24 cookies.
230g unsalted butter (at room temperature)
370g plain white flour
2 tsp. baking powder
300g granulated sugar
2 large british lion eggs (at room temperature)
2 tsp ground cinnamon
1 tsp vanilla essence
1/2 tsp ground ginger
For the cinnamon-sugar dusting:
40g granulated sugar
3 tsp ground cinnamon
First you will need to beat the butter and sugar until it’s light and fluffy. Once that’s been done, add the eggs, one at a time, beating well between each addition. Pour in one teaspoon of vanilla essence, mixing through.
Next, combine flour, baking powder, cinnamon and ginger. Then, gradually add this to the cake mix, beating gently. At this stage, it’s important to fold the flour-mix in slowly, making sure you don’t overmix it. I actually made two batches of snickerdoodles for this recipe. I overmixed the firsrt batch which resulted in flat, chewy cookies. They were still tasty, but they just didn’t have the soft, fluffy centre that I love about snickerdoodles.
Once you’ve mixed your ingredients carefully, cover the dough with cling-film and store in the fridge for 1-2 hours until firm. Whilst the dough is chilling, pre-heat the oven to 190°C and line two baking trays. Prepare your cinnamon-sugar dusting, by mixing the 40g sugar and 3 teaspoons cinnamon in a bowl (or in my case, straight on to the worktop for rolling the dough in).
Remove dough from the fridge and roll into evenly-sized balls, using approximately 1 heaped teaspoon of dough per ball. Roll the dough balls into the cinnamon sugar dusting and place on your baking tray. Slightly flatten the top of each dough ball and then pop in the oven for 8-10 minutes.
These snickerdoodles don’t need long to bake at all. You want the centre of the biscuit to be light and fluffy whilst the edges are golden-brown. Remove from the oven and make a decadent hot chocolate whilst you wait for them to cool for 10 minutes before tucking in! I hope you enjoy this festive recipe as much I do, let me know!