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Showing items 1 to 3 of 3

A collection of chocolate spring cupcakes
Easter cupcakes
A star rating of 4.9 out of 5.10 ratings

Get the kids helping out in the kitchen to decorate these cute chocolate Easter cupcakes. Choose from bunnies, chicks and sheep – they're equally delicious

Easter rocky road cheesecake bars cut into squares
Easter rocky road cheesecake bars
A star rating of 5 out of 5.1 rating

Use up those mini Easter eggs – if you’ve got any left, that is – with these moreish rocky road cheesecake bars. Use whatever nuts, biscuits and dried fruit you have in the cupboards

Citrus, almond & yogurt cake on a cake stand
Citrus, almond & yogurt cake
A star rating of 4.8 out of 5.25 ratings

Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea

For the topping

Nutrition: Per serving

  • kcal205
  • fat10g
  • saturates6g
  • carbs28g
  • sugars15g
  • fibre1g
  • protein2g
  • salt0.2g
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.

  • step 2

    Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.

  • step 3

    For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.

  • step 4

    Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

Why are these called ‘snickerdoodles’?

Snickerdoodles are popular cookies in the US. The name is thought to be a corruption of the German word ‘schneckennudel’, which is a kind of sweet bun. But, it could also simply be a nonsense word. Snickerdoodles are typically made with flour, butter, sugar, cream of tartar and bicarbonate of soda, then balls of the dough are rolled in cinnamon sugar before baking.

Should I chill the dough before baking?

You don’t have to chill the dough before baking, as you want these cookies to spread out slightly. The dough is firm enough to roll into balls without being chilled first.

What does cream of tartar do in snickerdoodles?

Cream of tartar adds a distinct tangy flavour and ensures a chewy texture due to its leavening power. The results won’t be the same if you substitute it for something like lemon juice.

Can I make these in advance?

You can bake and store snickerdoodles in an airtight container for up to four days, but we wouldn’t advise freezing them or leaving them raw, because the raising agents (bicarbonate of soda and cream of tartar) are essential to the texture and look snickerdoodles (these create the cracks in the surface). Over time, the raising agents will lose their effectiveness in the raw dough.

How long will these last?

These cookies will keep in an airtight container for up to four days.

What if my dough is too crumbly?

Try adding milk, 1 tbsp at a time, until the mixture comes together

Top tips for making snickerdoodles:

  • Don’t skip beating the butter and sugar together thoroughly, as this ensures the cookie dough will have a smooth texture
  • Making sure the dough balls are all about 40g for uniform cookies
  • Leave the cookies to cool on the tray for 5 minutes before transferring to a wire rack so they have a chance to firm up. This prevents them breaking apart as you move them
  • If the cookies have puffed up significantly, tap the tray against a work surface sharply to deflate them
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Comments, questions and tips (12)

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Overall rating

A star rating of 4.8 out of 5.18 ratings

charlottejmason46371

question

Where have the quantities of the ingredients gone?

LaurenInWales

Delicious. I have made these twice now, doubling the recipe once. I use vanilla extract not paste. Our house seems to love the almost salty taste of the soft cookies mixed with the cinnamon sugar outer coating. Easy enough to make as well. I agree with other cinnamon sugar comments- the second time…

miallard36PPEb002j

So delicious, these have quickly become my favourite to make when I feel like doing something straightforward and sweet. I always end up with a bit of leftover cinnamon sugar though, so you might not need as much as they suggest.

parveen.mahmood

I made these today and decided to chill the mixture first. I didn't add cream of tartar and they were fine. Nice and crisp, just my personal opinion not cinnamony enough so I might add half a teaspoon to the mixture next time

GIRLGRACEGROVE19593

Great! will try the same method.

parveen.mahmood

question

im looking forward to making these but am i reading this correctly? no egg in the recipe?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. That's correct - no egg in this recipe. We hope this helps. Best wishes, BBC Good Food Team.

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