Turns out a lot of people really. love. cinnamon.
These cookies are for the insatiable cinnamonophiles of the world.
Based on Brooke McLay’s recipe for Caramel-stuffed snickerdoodles. (Yes, I’ve made the Rolo-filled version. ALSO VERY GOOD.)
(NB. This makes a ‘double batch’ in the 2 cups flour/2 eggs/220 g butter sense, which means it’s dead easy to halve the recipe and still end up with a decent-sized haul of cookies.)
2 + 3/4 cup plain flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 + 1/2 cups caster sugar
220 g butter, softened
1/2 tsp vanilla
3/4 cup cinnamon chips*
For the cinnamon sugar coating:
1/2 cup caster sugar
1 tbsp cinnamon
- Preheat the oven to 175° C.
- In a medium bowl, sift together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
- If the butter is still hard, soften in the microwave (15 seconds or so), then in the bowl of a stand mixer with the paddle attachment (or a large bowl with hand beaters), cream together the butter and sugar until light and fluffy (3–4 minutes).
- Still mixing, add the eggs one by one, then the vanilla. Mix until fully combined.
- Slow down the mixer/beaters, and add the flour in about four increments. Continue mixing only until all the flour is incorporated.
- Switch to a wooden spoon and stir in the cinnamon chips.
- In a small bowl, stir together the 1/2 cup sugar and 2 tablespoons of cinnamon (no need to sift).
- Grab a heaped teaspoon of dough, roll it into a ball, and then drop it in the cinnamon sugar mixture and roll it around until the whole surface of the dough is coated. Place on a large baking sheet/tray.**
- Repeat until you have enough to cover a large baking sheet (9–12 on a large tray) and bake for around 8 minutes per batch, or until the cookies are dry all over, and ever-so-slightly golden.***
- While those are baking you have time to prepare the next batch, and so on.
- Leave at room temperature until completely cooled before storing the cookies in an airtight container (or using them to make pumpkin-pie-ice-cream sandwiches…****)
Just randomly, you can easily make these gluten-free just by using rice flour instead of plain flour. Something about the recipe means they stick together just fine without the need for any replacement binding ingredients.
*Difficult to come by in Australia, so if that’s where you keep yourself, and you haven’t recently returned from overseas with a stash of candy and/or baking supplies, try usafoods.com.au.
**No need to flatten them out — they’ll spread as soon as they hit the heat.
***Unless you want crispy snickerdoodles (and some do), don’t let them get too brown. Soft/chewy snickerdoodles are much better, in my opinion.
****That’s a recipe for another time.