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Autumn Special Snickerdoodle Recipe

Amanda Lee Keng Yuen
Sep 26, 2017
2 min read

Autumn is coming! Which means beautiful aging leaves that brown with death falling from the trees and the cool breeze as you walk down the streets -- but not in Singapore.

While we can’t celebrate the weather, we can always celebrate the food that comes with the season! No I do not mean the new Pumpkin Spice latte that has recently been selling at Starbucks! I’m talking about a nice, comforting cinnamon cookie that you can bake and consume in the comfort of your own home. So here's below is my FAVOURITE cinnamon cookie recipe AKA the Autumn Special Snickerdoodle Recipe!

Ingredients:

1 1/4 cup of brown sugar plus two tablespoons
1/4 cup white sugar plus two tablespoons
1 teaspoon of vanilla extract
2 3/4 cup of all purpose flour
2 large eggs
2 teaspoon cream of tartar
1 cup of melted butter
1/4 teaspoon of salt
1 teaspoon of baking soda
1/4 teaspoon of baking powder
1 teaspoon of ground cinnamon

For coating (Can be adjusted to personal taste):

3 teaspoon of cinnamon
1/2 cup of white sugar
1/4 cup of brown sugar

Directions:

Preheat oven to 180 Degree Celsius.
Mix all dry ingredients together and put aside for later.
Cream together melted butter and sugar until fully combined with wooden spoon or whisk. Leave mixture for 5 minutes to allow sugar to absorb the melted butter. (If you notice a layer forming don’t fret just mix it again after 5 minutes.)
Add eggs and vanilla extract and mix.
Slowly add the flour into your wet mixture and slowly combine until everything in incorporated and remember, don’t overmix it!
Mix the brown sugar, white sugar and cinnamon for the sugar coating.
Set cookie dough in the fridge for about 10 minutes for easy handling.
Roll cookie dough into small balls and roll and coat it in the cinnamon sugar mixture.
Place cookies on the tray covered with parchment paper and put in over to bake for 15 minutes. (Time may vary from different ovens.)
Enjoy!