Snickerdoodle Cookies

featuring a dog and Pompompurin design.

This is the recipe for the classic snickerdoodle. The cookie is thick, soft and chewy. They’re rolled in cinnamon sugar, giving it the perfect sweet-spiced flavour. It’s simply perfection.

To make this fun, I turned them into dogs! I personally like to call them: snickerpoodles.

For the Sanrio fans out there, the same technique can be used to make Pompompurin snickerdoodles. (pics at the end)

Ingredients

188g flour
115g unsalted butter, room temp
134g granulated sugar
1 egg (52g), room temp
1 tsp vanilla extract
1 tsp cream of tartar
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

Cinnamon sugar topping:

2 tbsp sugar
1/2 tsp ground cinnamon

For decoration:

melted chocolate

Equipment:

Digital food scale
Hand mixer
Mixing bowls
Measuring spoons
Baking pan
Parchment paper or silicon mat
Wire cooling rack
Piping bags

Steps

In a bowl, combine butter and sugar. Cream the two together until it’s light and fluffy.
Add the egg and vanilla extract. Mix until it’s combined.
Add the dry ingredients (flour, cream of tartar, baking soda, cinnamon and salt). Mix until it’s combined and a dough forms.
Divide the dough into 8 balls. Shape each ball into your desired shape.
– If you want plain, round snickerdoodles, leave them as they are.
– If you want dogs, tear out two smaller balls and roll it out into a log for the dog’s ears. Place the two logs along the side of the original ball and gently press them together.
– For Pompompurin: follow the same technique as the dogs. Start with one ball of dough, flatten it slightly then add smaller balls of dough for the arms, legs and hat.
In a small bowl, make the cinnamon sugar topping by mixing 2 tbsp of sugar with 1/2 tsp of ground cinnamon.
Roll the cookies in the cinnamon sugar mixture. Make sure the entire cookie is coated in cinnamon sugar. This makes it extra delicious.
Refrigerate for 20 minutes to help the cookies keep their shape when baking. If you’re making round snickerdoodles, you can skip this step and go straight to baking the cookies.
Bake at 375F (190C) for 12 minutes.
Once cooled, place melted chocolate into a piping bag then draw a face on each snickerdoodle.
Enjoy! 🙂