The ultimate way to enjoy snickerdoodles! Take this classic American cookie to the next level with an addictive OLD BAY sugar coating.

Ingredients:

For the snickerdoodles:

  • 125g unsalted butter, softened
  • 225g caster sugar
  • 2 tsp vanilla bean paste
  • 1 large egg 
  • 100ml full-fat milk 
  • 350g plain flour
  • 1½ tsp cream of tartar
  • 1 tsp bicarbonate of soda
  • Pinch of salt

For the OLD BAY sugar coating: 

  • 70g caster sugar
  • 1 tsp OLD BAY Seasoning
  • 1 tsp Schwartz cinnamon

Method:

  1. Preheat the oven to 200C/180C Fan/ Gas 6 and line a couple of baking trays with baking parchment. 
  2. Beat the butter and sugar in a large bowl using an electric whisk for 5 minutes until smooth and fluffy. Add the vanilla bean paste, egg and milk and beat until combined, pausing to scrape down the sides to ensure all the mix is incorporated. 
  3. Fold in the rest of the dry ingredients until combined. 
  4. Prepare the OLD BAY sugar topping: in a shallow bowl, mix together the sugar, OLD BAY Seasoning and Schwartz cinnamon. Set aside.
  5. Scoop out roughly a 30g ball of dough. Roll into a smooth ball before rolling in the cinnamon-sugar mixture to coat. Place on the prepared tray and flatten slightly until about ¾ cm thick. Repeat with the remaining mix, placing the doughballs well-spaced apart on the prepared baking trays, until you have used up all the dough - you should have roughly 30 doughballs.
  6. Bake for 10-12 minutes until golden and puffed up. Leave to cool on the tray for 5 minutes to firm up a little before transferring onto wire racks to finish cooling completely. The snickerdoodles will keep in an airtight container for up to 4 days.