If you like cinnamon, then snickerdoodles are the biscuits for you. Isn’t the name fabulous? For those not in the know, they’re a popular American classic: buttery balls of dough that are rolled in cinnamon sugar just before baking. These spelt snickerdoodles are made with wholemeal spelt flour and produce a delightful soft and chewy cookie.
I’ve been a cinnamon fiend ever since I can remember. Sugar and spice and all things nice, that’s what cinnamon makes me think of. If I had to pick just one spice, cinnamon would probably be the one. I just hope it never comes to that, because a life without chilli, ginger, cumin, cardamom and turmeric seems rather a bleak one.
Cinnamon comes from the inner bark of the Cinnamomum verum tree and has been prized for its medicinal qualities for thousands of years. It’s high in both fibre and manganese, which means it’s meant to be particularly good for colon health. It’s also said to lower blood sugar levels, making it a favoured spice amongst diabetics.
People love this spice because of its sweet and warming qualities which work well in both sweet and savoury recipes. I find it lends itself particularly well to biscuits. You can see several biscuit recipes I’ve made below. It seems I have a particular fondness for cinnamon shortbread. Oh well, don’t fight it.
Try to use a good quality cinnamon and make sure it hasn’t been hanging around too long. It makes all the difference. Ceylon cinnamon, also known as true cinnamon, is the one to go for if you can find it.
These spelt snickerdoodles are made with wholemeal spelt flour and they’re incredibly easy to make. You just need to cream butter and sugar, add an egg & stir in the dry ingredients. Then comes the best part, which is rolling the dough into balls then rolling those balls in cinnamon sugar. Ooh that scent. Mind you, the smell emanating from the oven whilst the spelt snickerdoodles are baking is hard to beat.
Place well apart on the baking tray as the cinnamon cookies will spread. Although, it’s best to press them down flat with the bottom of a glass or cup before baking.
They’re at their best warm, when they’re not long out of the oven. When cool, they’re pretty cool, however.
These spelt snickerdoodles have a slight sugary cinnamon crackle to the tops, but should be soft and chewy inside.
Cream of Tartar
Cream of tartar is an integral ingredient in snickerdoodles. It gives a slight tang to the biscuits and helps to make them soft. However, if you don’t have any cream of tartar, you can substitute this and the bicarbonate of soda with two teaspoons of baking powder. I won’t tell if you don’t.
Soft v Crisp Biscuits
If you prefer your biscuits to have a bit of a snap, just cook these spelt snickerdoodles an extra 2-3 minutes. They will then be crisp around the edges, but still chewy in the middle. On the whole, I favour a good dunking biscuit that has a bit of a crunch to it. Having said that, these cinnamon cookies are perfect just as they are meant to be, which means soft and chewy.
Which type of biscuit or cookie do you prefer?
Other Cinnamon Recipes You Might Like
- Apple cider scones with cinnamon
- Chocolate cinnamon rolls
- Chocolate cinnamon smacaroons
- Cinnamon choc chip friands
- Chocolate cinnamon shortbread
- Cinnamon chocolate chip cake
- Cinnamon coconut chocolate crunch
- Eve’s pudding with chocolate & cinnamon
- Honey & cinnamon Christmas stars
- Orange cinnamon white chocolate shortbread
- Prune porridge with toasted walnuts & cinnamon
- Wholemeal clotted cream shortbread with chestnut flour & cinnamon
Thanks for visiting Tin and Thyme. If you make these soft and chewy cinnamon spelt snickerdoodles, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
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Spelt Snickerdoodles – The Recipe
- 115 g butter
- 150 g golden caster sugar
- 1 large egg
- ½ tsp vanilla extract
- 175 g wholemeal spelt flour
- 1 tsp cream of tarter
- ½ tsp bicarbonate of soda
- 1 pinch sea or rock salt
- 25 g caster sugar
- 2 tsp ground cinnamon
- Set the oven to 200℃ (400℉, Gas 6).
- Cream the butter and sugar until light and fluffy. Then beat in the egg and vanilla extract.
- Sift in the dry ingredients and mix together until everything is just incorporated. It's important not to over mix so you don't develop the gluten in the flour which makes for a tougher cookie.
- Mix the sugar and cinnamon together in a bowl. Roll the dough into walnut sized balls between the palms of your hands, then roll in the cinnamon sugar.
- Place on lined baking trays with enough space between each one to allow for spreading. Press the balls flat with the bottom of a glass or cup.
- Bake for 8-10 minutes when the cookies should just be just staring to turn golden. Leave on the trays for a couple of minutes, then move to a wire rack to cool. Or just eat them whilst they're warm.