What Does A Snickerdoodle Mean
- June 23, 2022
Note: An alternative etymology derives the word from Palatinate German dialect Schneckennudel, Scheckennurel, Schleckenurrl "sweet pastry made from yeast dough twisted into a spiral" (from Schnecken "snail" and Nudel "dough in various forms"), with variants in other dialects (Baden, Swabia, Saarland). .
Good Question: Why do we call them snickerdoodles?
My first — very uneducated — guess was it had a common origin with another sweet treat — Snickers, a candy bar I adore.(Side note: My little brother and I got in huge trouble when we were young kids after we stole Snickers and Milky Ways from my diabetic grandmother and ate them in her bathroom.We learned a big lesson that day: Never dispose of the evidence — wrappers — in your victim’s wastebasket.).The dictionary suggested the word could be a compound of “snicker” (“a smothered laugh; a snigger”) and “doodle” (“a silly or foolish fellow; a noodle”) which left me more confused than before.Their name may be a corruption of the German word ‘Schneckennudeln,’ which translates roughly as ‘crinkly noodles.“Good snickerdoodles are light and pillowy, with a sweet tangy overall flavor, and a glistening cinnamon crust.My wife makes great snickerdoodles from the Better Homes & Gardens cookbook — all you need is butter, sugar, baking soda cream of tartar, an egg, vanilla, flour, cinnamon and an appetite.If you think you have the best (or even a decent) snickerdoodle recipe, please bring a plate of the heavenly cookies by our office at 400 West Sunnyside in Idaho Falls, and we will eat them gone. .
The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet, James Whitcomb Riley.In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sweets, drinks, etc.For example, General Mills created a snickerdoodle flavored Chex Mix Muddy Buddies to their snack line. In addition to a snickerdoodle latte, Nestlé Coffee-Mate introduced their take on the cookie in the form of a coffee creamer. .
What does snickerdoodle mean?
Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. .
The Sweet Story of Snickerdoodle Cookies
Depending on who you believe, the snickerdoodle came from Germany, or is Dutch in origin, or perhaps got its start in New England.But in many ways, the basic recipe IS the best cookie, with some minor variations that involve tricks more than ingredients.1: The texture of your cookies will benefit greatly from hand mixing the dough, as opposed to beating with a mixer.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.After you’ve mixed the shortening and butter, add the sugar and cream further.In separate bowl, mix the flour, cream of tartar, baking soda and salt.Mix the sugar and cinnamon in a small plastic bag.Shape dough into rounded teaspoons – I make mine a little bit larger because we like big cookies – and shake balls lightly in plastic bag with sugar/cinnamon mixture.I use parchment paper and airbake cookie sheets for the most even baking.I baked mine 6-1/2 minutes for a soft middle; be sure this timeframe suits your oven temperature.Snickerdoodles store well in airtight containers at room temperature. .
My Best Snickerdoodle Recipe » Hummingbird High
When I wrote my cookbook, Weeknight Baking, my goal was to build a collection of recipes that were timeless.I avoided baked goods with trendy flavors like spirulina or activated charcoal.I figured that was these were the types of baked goods that people were craving at home on a weeknight.Meanwhile, Stella Parks, one of my all-time baking heroes, writes in her cookbook that snickerdoodles evolved from a popular cinnamon-scented cake recipe called the “snip doodle”.A classic snickerdoodle should taste like a sugar cookie, but a little bit tangier from the cream of tartar.When developing the snickerdoodle recipe for Weeknight Baking, I had the brilliant idea to swap out the cinnamon for other spices.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.I’ve already talked about how snickerdoodles are basically just sugar cookies that use cream of tartar instead of traditional baking powder.Snickerdoodle recipes were used in national advertisements for Cleveland Baking Powder as early as 1891.Store cream of tartar in a cool, dry place and always give it a quick look and a sniff before using it.In addition to flavor, using cream of tartar gives snickerdoodles their signature appearance with pronounced cracks and crags on the surface of each cookie.It’s worth sourcing the stuff (it’s available at most supermarkets in the herbs section), especially since it pretty much keeps indefinitely in the pantry.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.In theory, you can substitute the cream of tartar with other ingredients like baking powder, lemon, and vinegar.That being said, I did have a handful of Instagram followers and Patreon supporters who substituted the cream of tartar with its equivalent in lemon juice and/or vinegar.When making snickerdoodles, I like to use on high-quality butter to stand up to the strong cinnamon sugar flavor.Not to mention that this cookie recipe uses a fair amount of butter too—as a result, you can really taste it!First, cream the butter and sugar together until light and fluffy, then add the eggs, vanilla, and finally, the dry ingredients.Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking.Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping (Work Time: <5 minutes).Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping.This is to encourage the leaveners to activate really quickly, puffing the centers of the cookies as they bake.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.I love freezing baked snickerdoodle cookies and snacking on them (while still cold from the freezer!).For softer cookies, thaw them overnight in the refrigerator, then for a few hours at room temperature before serving.First, test the cream of tartar by adding a pinch to a bowl of hot water.Figure out if it’s your baking soda by pinching a small amount into a bowl and adding a splash of vinegar.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.½ cup (4 ounces or 114 grams) unsalted butter, at room temperature.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.My Best Snickerdoodle Cookie Recipe Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 10 mins 5 from 34 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Cookie Dough 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Prep the oven and pans.Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. .
Did you know that in addition to being a noun, the word snickerdoodle is also a verb?To snickerdoodle is to slowly rotate your hips forward while standing upright (think pelvic thrust, but not sexual).It’s a relaxing rocking motion that is triggered (according to scientists) by consumption of a tasty food (i.e. a snickerdoodle – this is etiology in the making).Too deep for 6:40 AM cookie talk) and this rocking motion somehow aids in digestion.Since we havent gotten to the GI system yet in physiology I can neither confirm nor deny the veracity of that statement.If you have any questions about how this affects your mean arterial pressure or cardiac output.Also called “the powerful pee-wee” (a force to be reckoned with, I’m sure), he arose on the folklore scene in the early 1900s.And anyone who can harness the power of the world’s (my) favorite legume is A-OK in my book.Well, much like Snickerdoodle the superhero, this cookie seems like it’s going to be completely boring and not worth your time.Makes about 4 dozen (possibly more if I hadn’t eaten a fair amount of dough along the way – quality control, people.16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature.Sift together flour, cream of tartar, baking soda, and salt; set aside.In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar.Beat on medium speed until light and fluffy, about 2 minutes.Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.to form balls of the dough, and roll in cinnamon sugar.Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.I am taking part in an event called Stir It 28 this Sunday.Basically, I will be cooking along with some fellow New York food bloggers, as well as those from Chicago, LA, and Atlanta as part of a nationwide effort to raise money for Haiti relief.See Chou’s site for more info on how you can get involved, either by helping, cooking, or just showing up and eating!Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others.