Lightly-spiced vanilla biscuits with a crispy, cinnamon-sugar outer layer and a soft and chewy centre. Made from simple pantry ingredients these cookies are perfect with a cup of tea.
In the mid 1980s, my amazing mum Margot went on a trip to the United States where she discovered Snickerdoodle cookies. She instantly fell in love with them, tracked down a recipe and has been making them for us ever since. As kids, they were a firm favourite on the baking rotation and when I turned 21, my mum hand-wrote the recipe into my first recipe book.
When Countdown asked me to share a special Mother's Day recipe, these delicious cookies instantly came to mind. With a crispy cinnamon-sugar shell and a soft butter centre, these moreish cookies take me right back to childhood. I hope you enjoy them as much as I do.
- Flour: This recipe calls for regular, plain flour.
- Cream of tartar: The cream of tartar is what gives the cookies their chewy texture in the centre. However, if you don't any, you could just increase the baking soda from ½ a teaspoon to 1 whole teaspoon.
- Eggs: I always use standard size 7 eggs for my baking.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a stand mixer, cream butter and sugar until fluffy.
Add the eggs, milk and vanilla then mix again until well combined.
Sift in the dry ingredients and mix on low until just combined. Place cookie dough in the fridge for 20 mins to firm up.
Preheat the oven to 180°C fan bake. Mix together the cinnamon and sugar for the coating. Roll the dough into small balls and then coat each one in the coating mixture.
Place on a baking tray about 5cm apart. Flatten the dough balls to about 1cm thick with the bottom of a glass. Bake for 12 minutes until starting to crisp on the outside but still soft in the centre.
Cool on the tray for 10 minutes then use a spatula to move the cookies onto a wire racks to cool completely. Store in an airtight container in the pantry.
This is a great question. As mentioned, my mum discovered these while visiting America in the 1980s. Apparently they were first made in the New England area in the late 1800s, the recipe being brought over by Dutch and German immigrants.
While there are no concrete facts about the origin of the unusual name, research suggests it is a translation of the German term Schnecke Knödel which means 'snail dumpling'.
If you want to get ahead, the cookie dough can be made up to a day before baking. Simply store it, covered, in the fridge up to that point.
Store your baked cookies in an airtight container for up to one week.
AD – Thank you so much to Countdown for partnering with me to create this recipe.
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- 225g butter, softened
- 1 ¾ cups sugar
- 2 eggs
- ¼ cup milk
- 1 tsp vanilla essence
- 3 cups flour
- ½ tsp salt
- ½ tsp cream of tartar
- ½ tsp baking soda
- ⅓ cup sugar
- 2 Tbsp cinnamon
- In a stand mixer, cream butter and sugar until fluffy.
- Add the eggs, milk and vanilla then mix again until well combined.
- Sift in the dry ingredients and mix on low until just combined.
- Place cookie dough in the fridge for 20 mins to firm up.
- Preheat the oven to 180°C fan bake.
- Mix together the cinnamon and sugar for the coating. Roll the dough into small balls and then coat each one in the coating mixture.
- Place on a baking tray about 5cm apart.
- Flatten the dough balls to about 1cm thick with the bottom of a glass.
- Bake for 12 minutes until starting to crisp on the outside but still soft in the centre. Cool on the tray for 10 minutes then use a spatula to move the cookies onto a wire racks to cool completely.
- Store in an airtight container in the pantry.
Nutrition Information:Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 68mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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