Snickerdoodles have the strangest name, but the cookies themselves are very simple. There seems to be a lot of debate over where the origins of this particular cookie and it’s fanciful name. Some say it’s name comes from Germany or the Netherlands while others claim it’s from New England.
The cookie itself is such a classic combination of vanilla cookie and cinnamon sugar, I would imagine it could crop up in more than a few places independently. I think the story I like best is that it comes from the German words Schneckennudeln, which means “snail dumpling.” It sounds like something from a fairy tale, like it should be served as a teeny treat at a tea party for small beings and magical creatures.
Theses are made by rolling soft vanilla cookie dough in cinnamon sugar. I’ve been making this particular recipe since I was a little kid and I am always happy with them. The trick to making snickerdoodles, like most cookies, is to be careful not to overcook them. They should be soft (but not gooey) with a cracked surface when you remove them from the oven, as they cool they will firm up quite a bit.
Snickerdoodles:
1/2 cup of butter or margarine (at room temp’)
3/4 cups of sugar
1 egg
1 1/2 tsp of vanilla extract (or 1/2 pod)
1 1/2 cups of all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp of cinnamon
2 tsp sugar
- Preheat oven to 375f (if you have a dark pan 325f).
- Beat the butter, sugar and vanilla on high until it turns light and fluffy. If you don’t have a mixer you can do this with a small whisk. Mix in the egg just until blended. Use a large spoon to stir in the baking powder, baking soda, salt and flour.
- Shape the dough into balls about the size of a walnut, roll in cinnamon sugar until the are well coated. place them on cookie sheets approximately 2 inches apart from one another.
- They take between 8- 12 minutes to bake, depending on your oven. The best thing to do is turn your oven light on and keep an eye on them. Makes about 32 cookies.
