Today we suggest a sweet afternoon snack: snickerdoodle cookies, with their unmistakable cinnamon flavor, have the star ingredient of cream of tartar (a key ingredient for baking), although they can also be baked without it.
The secret to baking an authentic snickerdoodle cookie is not to bake them for too long: this way they have the soft, chewy texture.
Recipe for 15 cookies.
How many servings do you want to cook?- +
Light Flavor Olive Oil
of unrefined organic wholemeal panela
of brown sugar
of vanilla extract
of all-purpose flour
of cream of tartar
of baking soda
of unrefined organic wholemeal panela sugar
of ground cinnamon
Preheat the oven to 350ºF.
Mix the panela with the cinnamon in a bowl and set aside.
Beat the oil with the panela and brown sugar until it has a soft, spongy consistency.
Then add the eggs, vanilla, flour, cream of tartar with baking soda (or yeast), and salt, mixing until combined.
Make the cookie dough into small balls and roll them in the panela and cinnamon mixture.
Place the balls on the tray and bake for 8 to 10 minutes, until the edges are well defined and slightly golden.
Leave to cool. We can store them in an airtight container.
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