I have at least 50 recipe books (I hope the husband doesn’t read this), 5 food magazine subscriptions and read a whole lot of other food blogs on a daily basis. Inspiration for my next blog post or food creation is never far away. My only problem is deciding what to make out of my never-ending list.

These ones were easy. I loved the name so I had to make them. Call me strange but I love ‘oodle’ words. Noodle, strudle, snikerdoodle – I love saying them. By very strange coincidence, the day after I added them to my to-bake list, Chris over at The Cafe Sucre Farine posted her mouth-watering version. I took that as a sign and to the kitchen I went.


The fact that these scrumptious biscuits are rolled in cinnamon and sugar before baking gave me even more reason to make them. They’re sort of like a biscuit version of my all time favourite cinnamon tea cake. They are perfect with a cup of tea and I imagine would also be good for dunking.

The ingredients

Butter and sugar

This recipe is a little bit different. Instead of beating the butter and sugar together you’re beating the butter and sugars together. See the difference? One day I’ll come across a recipe with some outrageous method.

Egg and vanilla

Add the eggs one at a time. I halved the batch that’s why there’s only one egg. Pour the vanilla in at the same time.

The rest of the ingredients

Now the recipe says to mix in the flour, nutmeg and bicarb by hand but I did it the lazy way and added it to the mixer. It got the job done well.

Dough balls

Working out a good technique for dough rolling and then cinnamon-sugar dipping was a bit tricky. The 8-at-a-time didn’t work all that well – there was no room for rolling and they kept sticking together. Silly Claire! I settled on rolling the balls in my palms and using my thumb and pointing finger on one hand to turn the ball around in the cinnamon mixture. That way you don’t get cinnamon sugar in the ball, just coating the outside.

You will need a level tablespoon of dough per ball.

Ready for baking

When they are rolled and coated, place them on a lined baking tray and leave at least 6cm between each one. They spread quite a bit.

Bake the biscuits at 160C fan-forced for 12 minutes or until they are golden. If you like crunchy biscuits leave them a little bit longer. I liked the ones that were a bit crunchy on the outside but soft in the middle.


Leave them to rest on the trays for at least 10 minutes or until they firm up.


Then move them over to a wire rack to cool completely.


Reading the recipe again to write this I see it says snickerdoodles will keep for up to three weeks if stored in an air-tight container. Not in my house they won’t! I shared them with a few friends but they didn’t last out the weekend.


Enjoy your snickerdoodles with a nice warm cup of tea. Enjoy!

What about you? How do you choose a recipe?




Yield: 50


  • 250g(9oz) butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup firmly-packed brown sugar
  • 1 cup caster (superfine) sugar
  • 2 eggs
  • 2 3/4 cups plain (AP) flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground nutmeg
  • 1 tbsp caster (superfine) sugar extra mixed with 2 tsp of ground cinnamon for coating


  1. In the bowl of an electric mixer, combine the butter with the sugars and mix until light and creamy.
  2. Add the eggs one at a time and mix them in along with the vanilla.
  3. Add the flour, bicarbonate of soda and the nutmeg and mix until everything is just combined.
  4. Cover the bowl and pop it in the fridge to firm up for 30 minutes.
  5. Pre-heat the oven to 160C(320F) fan-forced and line two baking trays with baking paper.
  6. Using a level tablespoon of dough at a time, roll the dough into balls and then roll each one in the cinnamon and sugar mixture until coated.
  7. Place the balls on the lined baking trays leaving at least 6cm between each ball.
  8. Bake for 12 minutes or until golden.
  9. Leave the biscuits to set on the trays for 10 minutes before transferring to a wire rack to cool completely.
  10. Snikerdoodles will keep stored in an airtight container for up to three weeks or can be frozen for up to three months.
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