A snickerdoodle is a type of cookie made with butter, shortening or oil, sugar and flour, then rolled in cinnamon and sugar. Eggs may also sometimes be used as an ingredient. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. In modern recipes, the leavening agent is frequently baking powder. This is in contrast with the traditional technique of utilizing baking soda and cream of tartar, which we will use today.
Snickerdoodles can be referred to as “sugar cookies.” However, traditional sugar cookies are often rolled in white sugar after baking, whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon before baking.
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. A different author suggests that the word “snicker” comes from the German word Schnecke, which describe a snail shape. Yet another hypothesis suggests that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.
These cookies tend to puff up at first and then flatten out. Hope you enjoy!
- 2-3/4 cups sifted flour
- 2 TSP. cream of tartar
- 1 TSP. baking soda
- 1/4 TSP. salt
- 1/2 cup soft shortening
- 1/2 cup soft butter
- 1-1/2 cups sugar
- 2 eggs
- 3 TSP. cinnamon and 3 TBSP. sugar (mix together & set aside)
- Turn on oven to 400°
- Mix the shortening/butter, sugar and eggs well.
- Sift together the dry ingredients and stir in.
- Mix well by hand. Mixture will be light and fluffy.
- Roll into balls about the size of small walnuts.
- Roll balls in the mixture of cinnamon & sugar.
- Place 2″ apart on an ungreased cookie sheet.
- Bake 8 -10 minutes until lightly browned, but still soft.
- Wait 2 minutes for cookies to set, then place on a wire rack to cool.
- Makes about 5 dozen 2″ cookies
contains content from: Wikipedia