Ever heard of a snickerdoodle? If you haven’t, you’re probably thinking that’s a strange name for a cookie. In fact, the origin of snickerdoodles and their name is quite controversial among food historians. Some believe it’s rooted in the German name for “snail noodles”, a kind of pastry and others think they got their name from a tradition among New Englanders to give cookies whimsical, meaningless names. I guess we’ll never know for sure, but you can settle upon your favorite theory!
Snickerdoodles are very similar to sugar cookies. However, snickerdoodles can be distinguished by their exterior coating of cinnamon-sugar as well as their typical inclusion of a fine, acidic powder called cream of tartar, which gives these cookies a subtle tangy flavor. This tang and the sweetness of the cinnamon-sugar combine beautifully to create a unique, extraordinary flavor.
The texture of these cookies can also vary from thick and crunchy to soft and chewy. Personally, I am much more of an advocate for soft and chewy cookies (as you will begin to notice as I post more and more cookie recipes).
I’ve been using this one snickerdoodle recipe for several years now because of its consistent outcomes, but I finally succumbed to searching for another one (since there’s almost always an even better recipe out there), and I found this one on the Brown Eyed Baker blog, while exploring her many mouth-watering cookie recipes. Sinking your teeth into the crystallized cinnamon-sugar exterior, you will then savor the soft and chewy interior, making it hard to eat just one of these amazing cookies!
Yield: About 50 cookies
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup (2 sticks) salted butter, at room temperature
scant 1½ cups sugar
Cinnamon Sugar mixture:
2 1/2 tablespoons sugar
2 ½ tsp cinnamon
1. Line 2 baking sheets with parchment paper and put in refrigerator to chill.
2. Whisk together the flour, cream of tartar, and baking soda in a medium bowl. Set aside.
3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
5. Chill the dough for at least 30 minutes.
6. In the meantime, mix together the sugar and cinnamon in a small bowl.
7. Preheat oven to 350 degrees. Scoop 1-inch balls (heaping cookie scooper) of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on chilled cookie sheet about 2 inches apart and bake for 8-10 minutes, rotating half way through baking.
10. Let cookies set on baking sheet for 2 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Adapted from Brown Eyed Baker