Snickerdoodle cookies are delicious round, flat delicacies dusted in sugar and cinnamon. These cookies are beloved by most cookie aficionados because they are light and fluffy and crispy. However, because they are so basic in their ingredients and simple in their form, no one really knows for sure where the snickerdoodle first originated.
Some sources, like The Joy of Cooking cookbook, say that the snickerdoodle could have come from Germany in days of old. Their culture has a cookie similar to the snickerdoodle. It is a flat cookie featuring the delicious sugar and cinnamon coating. The word snickerdoodle may actually have come from the German word “schneckennudeln,” which is the name for their version of the same cookie. Many recipes of old come close to the snickerdoodle, so it’s impossible to pinpoint the exact time in history these favorite cookies were born.
Regardless of the origins of the snickerdoodle, people all over the world know and love them. Home bakers can easily whip up a batch of snickerdoodles with common ingredients. If you want to try your hand at baking these treats, be careful. People will come running when they smell that cakey, sugary goodness in the air!
Because snickerdoodles are easy to make and are flat when baked they make ideal gifts. They can be wrapped in pretty cellophane or in decorated jars and given to teachers, office coworkers, moms at the Playgroup, and hairdressers. Brighten someone’s day with a just because gift of snickerdoodles.
Growing up, I remember Snickerdoodles as being a cookie only seen during the holiday cookie exchange, but why wait for the holidays?
The Betty Crocker web site, www.bettycrocker.com, lists a recipe for snickerdoodles that’s easy to follow. You can make them in about 40 minutes and get four dozen cookies easily from this recipe. That’s enough to bring to a bake sale or feed a group of hungry carolers at the holidays.
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Heat oven to 400º F.
Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
1 Serving (1 Serving) Calories 90 (Calories from Fat 35 ),Total Fat 4 g(Saturated Fat 2 g, Cholesterol 15 mg; Sodium 55 mg; Total Carbohydrate 13 g(Dietary Fiber 0g,Protein 1 g; Percent Daily Value*:Calcium; Exchanges:1 Starch; *Percent Daily Values are based on a 2,000 calorie diet.
You should always try to follow the ingredient list carefully when baking. Baking is a science. Try not to substitute margarine for real butter and don’t use processed butter substitutes. In baking, the chemical makeup of these spreads can break down and create a cookie that’s nothing like what you intended. Use exactly what the recipe calls for and you will find you get the results you’re after.