Snickerdoodles are classic, melt-in-your-mouth cookies that have delighted taste buds for generations. With their soft and chewy texture, delicate tang, and irresistible cinnamon-sugar coating, these cookies are a beloved favorite for both young and old. Snickerdoodles have a rich history and have become a staple in many households, evoking feelings of comfort and nostalgia. Let’s dive into the long history and detailed explanation of this delightful recipe.

The exact origin of Snickerdoodles is unclear, but these delightful cookies have a long history that can be traced back to traditional Dutch and German baking. It is believed that Snickerdoodles were brought to the United States by Dutch immigrants, who settled in Pennsylvania and New York during the 18th century.

Originally, Snickerdoodles were known as “Schneckennudeln,” a German word that translates to “snail noodles.” The name referred to the cookie’s spiral shape, created by rolling the dough into balls and then coating them in cinnamon sugar. Over time, the name evolved into “Snickerdoodle,” a whimsical and catchy term that captured people’s attention.

INGREDIENTS

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

FOR THE CINNAMON SUGAR COATING:

• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a wooden spoon.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
6. In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
7. Scoop out approximately 1 1/2 tablespoons of dough and roll it into a ball between your palms.
8. Roll the dough ball in the cinnamon sugar mixture until it is fully coated.
9. Place the coated dough ball onto a baking sheet lined with parchment paper, leaving enough space between each cookie for spreading.
10. Repeat the process with the remaining dough, coating each ball with cinnamon sugar before placing it on the baking sheet.
11. Bake the Snickerdoodles in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are slightly puffed.
12. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

NOTES:

• Snickerdoodles are best enjoyed fresh out of the oven when they are still warm and gooey. The combination of the buttery, tender cookie and the sweet, cinnamon sugar coating creates a delectable flavor profile that is hard to resist. These cookies are perfect for any occasion, whether you’re serving them at a holiday gathering, sharing them with friends, or simply indulging in a sweet treat for yourself.
• As you bite into a Snickerdoodle, you become part of a long-standing tradition that has been enjoyed by generations. The simplicity and timeless appeal of these cookies have made them a cherished favorite in countless households. So, gather your ingredients, preheat your oven, and get ready to savor the magic of Snickerdoodles.