What the heck is a snickerdoodle? It seems that no one is really sure where the name came from or what it is supposed to mean. The most accepted definition credits the name to a derivative of a German word, schnecken, which is a type of sticky sweet bun. More realistic is the idea that the word is nonsense, it’s just fun to say. Forgetting the meaning of the snickerdoodle, the fact is that these are really popular cookies.
Classic Snickerdoodles Are Soft And Chewy
In many ways, snickerdoodle cookies are like sugar cookies, but with cinnamon and sugar instead of white sugar as the topping. Most of the time the cookies are soft and chewy although there are recipes for crisp snickerdoodles. By using eggs and cream of tartar you will get a cookie that puffs up and stays moist and chewy in the middle. Some recipes get quite creative and will use white chocolate, pumpkin or other ingredients to give the cookies a different taste. They work well as long as the different ingredients mix well with cinnamon.
Snickerdoodles have spawned a movement that has seen the basic flavor added to coffee drinks, snack mixes and desserts. For the most part you have a great mix of sugar and cinnamon, with a hint of vanilla to smooth out the flavor. When it comes to baking cookies, snickerdoodles are the choice of many.
Soft And Chewy Snickerdoodle Cookie Recipe
1 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 3/4 cups all purpose flour, sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Ingredients For The Topping
3 tablespoons sugar
1 tablespoon sugar
I like to use my stand mixer for these cookies. You can use a hand mixer but I find that to be a lot of work.
Heat your oven to 350 degrees.
In the bowl of your mixer, cream the butter and sugar.
Add the eggs and vanilla and mix well.
In a separate bowl, sift together the flour, salt, baking soda and cream of tartar.
Add this mixture to the wet ingredients and mix well.
Line baking sheets with parchment paper or silicone mats
Roll dough into 1″ balls and roll in the sugar and cinnamon mixture.
Place on the baking sheet about 2″ apart.
Bake 8-10 minutes. Don’t over bake! These won’t brown much