#138 snickerdoodles

What exactly is a snickerdoodle?  The name is a classic American treat, we’ve all heard it, but how many of you really know about these cookies?  They are characterized by the cracked surface and can be crisp or soft, depending on the ingredients used.  They might often be confused with sugar cookies…however, traditional sugar cookies are rolled in white sugar, and snickerdoodles are rolled in a mixture of white sugar & cinnamon, giving them a unique look many of you will recognize.

Although it’s a very common cookie in the United States, no one can really pinpoint where the name came from.  It was probably just a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names – a combination of snicker (smothered laugh) & doodle (silly fellow or aimless scrawl).  In more recent times – as with many products & flavors – the snickerdoodle cookie has transformed into a popular flavor of desserts, sweets, drinks, and even scents!  Simple, classic, & delicious, these cookies are always a kitchen favorite!

For the Cookie Dough

  • 2-3/4 cups of all-purpose flour
  • 2 teaspoons of cream of tartar
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of butter, softened
  • 1-1/2 cups of white sugar
  • 2 large eggs

Preheat the oven to 350°F (180°C).  Grease or line 2 cookie sheets.  Simple & uncomplicated, these cookies won’t give you a headache.  Just follow the easy steps, they’re almost fool proof!  Whisk the dry ingredients first: flour, cream of tartar, baking soda, & salt in a bowl until well blended.  In a large separate bowl, beat the butter & sugar until fluffy.  Add the eggs & beat until well combined.  Gently stir in the flour mixture and combine.

For the Sugar Coating

  • 1/4 cup of white sugar
  • 4 teaspoons of ground cinnamon

Combine the sugar & cinnamon in a small dish.  Shape the dough into 1-1/4-inch balls, roll around playfully in the cinnamon sugar, and arrange about 2-3/4 inches apart on the cookie sheets.  Bake, 1 sheet at a time, until the cookies are light golden brown at the edges, 12 to 14 minutes.  Let stand briefly, then remove to a rack to cool.  Enjoy!


One Comment Add yours

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