Snickerdoodle party cookies for a sweet celebration

Ingredients for Snickerdoodle party cookies

• 225 g unsalted butter

• 240 g plain flour

• 5 ml baking soda

• 5 ml salt

• 5 g ground cardamom, divided

• 5 g ground cinnamon, divided

• 220 g light brown sugar, packed

• 100 g caster sugar, divided

• 2 large eggs

• 5 ml vanilla extract or paste

• 2 Skor bars, finely chopped

• 90 g cornflakes, lightly crushed

• Gold or rainbow disco or luster dust (for serving; optional)

How to make Snickerdoodle party cookies

1. Place the oven racks in the upper and lower thirds of the oven and preheat to 180°C (fan 160°C).

2. Melt the butter in a medium saucepan over medium heat, stirring often until it foams and then browns, about 5–8 minutes. Scrape the browned butter into the bowl of a stand mixer and let it cool slightly.

3. In a separate medium bowl, whisk together the flour, baking soda, salt, 1½ teaspoons of cardamom, and 1 teaspoon of cinnamon.

4. Add the brown sugar and 60 g of granulated sugar to the cooled brown butter. Fit the bowl onto the stand mixer with the paddle attachment and beat on medium speed until thickened, about 1 minute.

5. Add the eggs, one at a time, beating well after each addition. Continue mixing until smooth, about 1 minute longer. Beat in the vanilla extract.

6. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until nearly combined.

7. Add the Skor bars and mix just enough to bring the dough together; it will be slightly loose. Cover the bowl and let the dough rest for 5–10 minutes to allow the flour to hydrate and the dough to thicken.

8. Place the cornflakes in a small bowl. In another small bowl, mix the remaining 60 g of granulated sugar with 1 teaspoon of cardamom and 1 teaspoon of cinnamon.

9. Working one scoop at a time, take 2 tablespoons of dough (they don’t need to be perfect balls) and toss them in the cornflakes to coat well, squeezing lightly to adhere.

10. Transfer the coated dough to the bowl with the spiced sugar and toss to coat.

11. Divide the dough between two parchment-lined baking trays, spacing the cookies about 8 cm apart.

12. Bake the cookies for 13–16 minutes, rotating the trays from top to bottom and front to back halfway through, until the edges are set.

13. Allow the cookies to cool on the baking trays. If desired, brush with gold dust for an extra touch.

14. The cookies can be baked up to 5 days in advance. Store them in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.