During the holidays, all I ever want is a snickerdoodle. My family loves them so much; we make them almost every weekend. However, there is always a debate. I love the chewy style snickerdoodles and my bf loves the cake version. That being said, my kids really could care less, I mean cookies covered in cinnamon and sugar! While the history is fairly unclear, the History chef reports, “Snickerdoodles are another traditional Dutch-German cookie that are usually covered with cinnamon and sugar and baked in the shape of a snail. Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.Although no one knows who came up with their name, we do know that these sweet little sugar cookies have been popular in Buchanan’s native state of Pennsylvania for centuries.”
Whatever the origin, they are still my all time favorite cookie. I have had trouble through the years to get them perfect though. For some reason, they never turn out quite like grandmas; I swear she leaves a step out when giving me the recipe lol. Here are some tips on cooking snickerdoodles from grit.com. “Tip No. 1: The texture of your cookies will benefit greatly from hand mixing the dough, as opposed to beating with a mixer. I don’t know the technicalities behind this, but I know I’ve seen this advice several times and I’ve tried it myself, and it DOES seem to make a difference. Try your snickerdoodles both ways, and see what you think.
Tip No. 2: Make sure your butter and eggs are at room temperature. The obvious? Not only is it easier to mix the butter by hand when it’s soft, but having these ingredients at room temperature also benefits the final cookie texture.
Tip No. 3: Be sure your baking soda and cream of tartar are fresh. Outdated ingredients will compromise the final cookie.”
Here is my favorite recipe for you to try.
Every time we make a batch of these cinnamon sugared cookies we fall in love all over again. Chilling the dough for 30 minutes or so is important, here. It’s a little sticky so the chill helps make rolling the dough into balls and then into the cinnamon sugar easy.
Yield: 28 to 30 cookies
You Will Need
For the Cookies:
2 1/2 cups (350 grams) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
For the Coating:
1/4 cup (50 grams) granulated sugar
1 1/2 tablespoons ground cinnamon
Mix Dough: Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.Snickerdoodles-Recipe-Steps
Make Coating: In a small bowl, mix the sugar and cinnamon together.
Bake Cookies: Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats.
Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.