Monday, September 20, 2010

Snickerdoodles! YUM!!!

One of my faves! Again from Itsy Bitsy Foodie! Pictures and recipe not mine but hers. :)

Snickerdoodle Cookies

Snickerdoodle Cookies - Method

Snickerdoodle Cookies

Snickerdoodle Cookies

The origins of snickerdoodles are uncertain. Some think that the name is derived from the German word Schneckennudeln, directly translated as “snail noodle.” Others think that it is just a whimisical name for a cookie. One thing is certain, however: these crackly-surfaced, cinnamon & sugar-covered cookies are popular.

Cinnamon and sugar is such a soothing and nostalgic flavor combination. I, for one, have always had a weakness for cinnamon and sugar so naturally these soft, chewy and melt-in-your-mouth cookies are one of my favorites. Snickerdoodles are simple to make and they freeze well when stored in a sealed container.


1 cup butter

2 eggs

1 tsp baking soda

½ tsp salt

1 ½ cups sugar

2 ½ cups flour

2 tsp cream of tartar

Mix all of the ingredients and roll the cookie dough into balls. Roll the balls in the following sugar mixture:

4 Tbsp sugar

2 tsp cinnamon

Place the rolled balls on a greased baking sheet. Leave as balls; they will flatten as they bake. Bake the cookies at 325-350 degrees for 10 to 15 minutes. The bottoms should be golden. They will set a little as they cool.

1 comment:

Anonymous said...

Snickerdoodles are my all-time, hands-down, no-contest favorite cookie. I learned how to make them in my 8th grade cooking class (many decades ago). These photos are outstanding and my mouth is craving one now!
This is the same recipe I used except in place of the butter I use all or part shortening (Crisco). Take a chance and try it sometime :) It adds a lightness and crispness that really shows off this cookie's goodness.
Thanks again for the treat :)