Sunday 2 February 2014

Snickerdoodle Cookies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

A good home baker can never get enough simple cookie recipes, and I'm no exception. In baking, there are lots of fancy and complicated recipes for different things, but these easy and simple staple recipes are timeless. They can be made in no time and eaten in half that time. 
Todays recipe is one of those simple treats - Snickerdoodle Cookies! Now, I have no idea why they are called that but I think these guys might. Snickerdoodle Cookies are just sugar cookies which have been rolled in more cinnamon and sugar before baking. They taste amazing and are so quick to make, so get into your kitchen and go bake them now!

A Simple List of Ingredients:

1. Plain Flour

2. Bicarbonate of Soda
3. Cream of Tartar
4. Salt
5. Butter
6. Sugar
7. An Egg
8. Vanilla Flavouring
9. Brown Sugar
10. Ground Cinnamon

Bismillah, let's bake!

Preheat the oven to Gas Mark 4/350F/180C. Grease and line two baking trays and set them aside.

Place 9.5 ounces (269 grams) of Plain Flour into a bowl.

1/2 teaspoon Bicarbonate of Soda
1/4 teaspoon Salt
1 teaspoon Cream of Tartar (this can be easily found in the baking section of the supermarket - I've never tried it without so I can't say what the cookies would be like without it)

Mix well and set aside.

Into the bowl of a standing mixer (or a normal bowl with wooden spoon), place in 4 ounces (113 grams) of Butter, softened.

Add 6 ounces (170 grams) of Sugar.

Beat together until well combined.

Crack in 1 Egg.

And, add 1/2 teaspoon of Vanilla Flavouring.

Beat together until creamy and combined - about 1 minute.

Then, throw in your dry ingredients mix.

Mix well, and then set aside.

To make the coating for the cookies, place 2 ounces (56 grams) of Sugar into a small bowl.

Add 1 tablespoon of Ground Cinnamon.

Then, take teaspoon fulls of the cookie mixture and shape into balls.
Note: If you want to freeze these cookies, then this is the point where you would just roll them into balls, and place in a single layer on a tray and freeze until solid. Then, put them into freezer bags and label them with the baking instructions. Add a few extra minutes onto the baking time. 
When you want to bake them straight from frozen, roll them in the cinnamon sugar, and bake! This way you can have fresh homemade cookies anytime you want!

Flatten them slightly.

Roll them in the cinnamon sugar, and place onto the greased and lined baking tray.

Bake into the preheated oven for 15-18 minutes.

Allow to cool for a few minutes on the tray.

Serve with tea, coffee, hot chocolate, milkshake - whatever you want! These are also great packaged up and given as gifts!

Full Written Recipe:

Snickerdoodle Cookies
Adapted from Laura in the Kitchen

For the Cookies
·     9.5 ounces (269 grams) Plain Flour
·     ½ teaspoon Bicarbonate of Soda
·     ¼ teaspoon Salt
·     1 teaspoon Cream of Tartar
·     4 ounces (113 grams) Butter, softened
·     6 ounces (170 grams) Sugar
·     1 Egg
·     ½ teaspoon Vanilla Flavouring

For the Coating
·     2 ounces (56 grams) Sugar
·     1 tablespoon Ground Cinnamon


1.    Preheat the oven to Gas Mark 4/350F/180C. Grease and line two baking trays.

2.  To make the cookies, mix the plain flour, bicarbonate of soda, cream of tartar and salt together in a bowl. Set aside.

3.  Beat the softened butter and sugar together. Add the egg and the vanilla, and mix well.

4.  Add the flour mixture and stir in. Set aside.

5.  To make the coating, into a small bowl, mix together the sugar and cinnamon. Roll the biscuits mixture into teaspoon size balls, and roll them in the cinnamon sugar.

6. Place onto a baking tray, and bake for 15-18 minutes. Allow to cool slightly before serving!

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