I had never heard of Snickerdoodle Brownies or Cookies before joining Pinterest, but there are recipes for them all over the place. The name intrigued me and I automatically thought of Snickers Bars, so I naturally thought that they would have peanuts and chocolate in, but this is not the case at all.

A snickerdoodle is a type of cookie or brownie made with butter or oil, sugar, and flour rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference.

Snickerdoodles are often referred to as “sugar cookies”. However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon.

I decided to bake the brownie version over the cookie and the recipe is very easy and straightforward, a quick simple sponge, jazzed up with a lovely sugar and cinnamon crust.

I did think about playing with the recipe before posting it, as they are rather salty, but the more I ate them, the more I realised this added to their charm and made them extremely moreish.

So I will leave it up to you to decide and here is the recipe as I found it on Pinterest.

Buon appetito

1 cup butter or shortening (I used Crisco as it gives a lovely light texture)
1 1/2 cups sugar
3 eggs
1/4 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 Tablespoon Cinnamon

Cream the sugar and butter/shortening.

Add the eggs one at a time, scraping the bowl between eggs.

Add the sour cream.

Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture.

Combine the other sugar and cinnamon in a small bowl.

Grease a 9 inch by 13 inch pan and coat the bottom and an inch up the sides with half the cinnamon mixture.

Spread the dough in the pan and then cover with the remaining cinnamon and sugar.

Bake for 25-30 minutes at 350F, 180C or until done.