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
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.