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Snickerdoodle cookie | galleta Snickerdoodle

The best Snickerdoodle Cookies Recipe!

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.

Aceite de oliva sabor suave /light flavor olive oil

 

Ingredients (12-15 cookies)

For the cookie dough

  • 1 cup of light flavor olive oil.
  • 3/4 cup of unrefined organic wholemeal panela.
  • 1/2 cup of brown sugar.
  • 2 organic eggs.
  • 1 tablespoon of vanilla extract.
  • 2 3/4 cups of all-purpose flour.
  • 1 1/2 teaspoons of cream of tartar + 1 teaspoon of baking soda (these two ingredients can be substituted for 2 teaspoons of yeast).
  • 1/2 teaspoon of salt.

For the sugar mixture

  • 1/4 cup of unrefined organic wholemeal panela sugar.
  • 1 tablespoon of ground cinnamon.

Preparation of Snickerdoodle cookies:

  1. Preheat the oven to 350ºF.
  2. Mix the panela with the cinnamon in a bowl and set aside.
  3. Beat the oil with the panela and brown sugar until it has a soft, spongy consistency.
  4. Then add the eggs, vanilla, flour, cream of tartar with baking soda (or yeast), and salt, mixing until combined.
  5. Make the cookie dough into small balls and roll them in the panela and cinnamon mixture.
  6. Place the balls on the tray and bake for 8 to 10 minutes, until the edges are well defined and slightly golden.
  7. Leave to cool. We can store them in an airtight container.

 

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