Baking: Snickerdoodles

I’d seen this in Nigella Lawsons How To Be a Domestic Goddess, years ago and it’s only recently that I’ve got around to making them. I’ll tell you now that the feeling of the mixture when rolling them into little balls – is quite frankly, weird. The mix looks like it’s going to be too wet to shape, but it’s not. It’s like rolling little balls of dense air or solid marshmallow. It’s a surprisingly delicious tactile experience making these and they taste wonderful. They turned out as far as  I can tell, perfect first time – however I’m tempted to halve the quantity of cinnamon and nutmeg next time as it can be pretty overpowering eating them the following day.



250g Plain flour
1/2 tsp ground nutmeg (although I’d be tempted to put in a 1/4)
3/4tsp baking powder
1/2 tsp salt
125g butter, room temperature
100g plus 2 tbsp caster sugar
1 large egg
1 tsp vanilla extract
1 tbsp cinnamon (although I’d be tempted to use a 1/2)


Preheat oven to gas mark 4
Line 2 baking trays
Combine the flour, nutmeg, baking powder and salt in a bowl. Set to one side
In another bowl, cream together the sugar and butter. Make sure it’s combined enough so that it’s almost white and mousse like in texture.  Stir in the dry ingredients until smooth.


On a plate, put the remaining sugar and cinnamon. Take a small piece of the mix and roll it into a walnut size ball. Then roll it in the sugar and cinnamon until it’s coated. Put on lined baking trays and bake for approximately 15 – 20mins swapping trays halfway. Leave to cool slightly on the trays before transferring to a cooling tray. You will get around 30 from one batch.


What you get is a biscuit with the texture of a rock bun and they taste wonderful when dunked in strong coffee. Be warned though, they’re addictive.

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