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.
Ingredients
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:
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 :)
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