Where Did Snickerdoodle Get Its Name
- December 26, 2021
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. .
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 Sweet Story of Snickerdoodle Cookies - Grit
The snickerdoodle cookie has been around a long time and the basic recipe varies little.However, there are some definite tips and tricks to making the perfect snickerdoodle with crispy edges and a soft middle.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.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. .
Snickerdoodles: What's in a Name? — Adventures in Taste and Time
Snickerdoodles are the perfect children’s treat; a tender cookie with a slight tang, covered in cinnamon sugar and baring a very silly name.(Side note: If you have time and access to the Online OED, listening to the British and American pronunciations of snickerdoodle, alternatingly, is deeply entertaining.). .
Here's How Snickerdoodles May Have Got Their Name
Another idea, less snail-related, but not necessarily spot on, is that snickerdoodles come from the Dutch word snekrad which vaguely translates to snicker.Then, of course, in an article by East Ohio News, the outlet suggests that schneckennudeln might actually be a compound word, mixing snicker and doodle and essentially meaning "crinkly noodle.". .
The Sweet History of the Snickerdoodle
If you’ve ever wondered what Girl Scouts sold in their early days, or what Thomas Jefferson liked to bake in his spare time, this is the book for you.Cornelia “Nellie” Campbell Bedford’s recipe—sugar cookie dough sprinkled with cinnamon and sugar--quickly went viral, so to speak.“Which, at the end of the 19th century, meant the bar cookie was discussed in newspaper columns daily for the next year,” Byrn writes. .
Snickerdoodle Definition & Meaning
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). .
Snickerdoodle Cookies, Explained: The History of This Classic Treat
The crinkly-topped, chewy, old-fashioned favorites are not the most impressive looking cookies—post one on your social media feed and you're not likely to get hundreds of likes—but if you set aside an hour or so to bake a batch of snickerdoodles, you will get a taste of dessert history.Purists believe the cream of tartar is key to the snickerdoodle's chewy texture and its delightful, slightly tangy taste.Cream of tartar activates the baking soda and keeps sugar crystals from forming, so the cookies end up pillowy rather than crisp.You'll find recipes for snickerdoodle cupcakes, coffee cakes, pies, tarts, ice creams, puddings, lattes, and beyond. .
Tracing the History of the Snickerdoodle
“Snickerdoodles” are drop cookies topped with cinnamon sugar that are cited in print from at least 1889.My favorite always goes back to the Betty Crocker (recipe below) method.They are so easy to put together and always bake up golden and crackly – and store quite wonderfully for several days.I often double the recipe, preparing all of the cookies, and then freezing half.There a many recipes for this “strangely” named tasty cookie, and many preferences for their texture.Whether you like your snickerdoodles soft, crisp or a combination of both, this petite cinnamon dusted delight is treasured by all ages.Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl.Stir in flour, cream of tartar, baking soda and salt.When the cookies just begin to form cracks and thier color is a light brown, I remove them.Update: After viewing this recipe at Dine & Dish, I remembered doing this post and wanted to go back and check the difference between my favorite recipe and the Mrs. Siggs recipe – I realized the only difference was the sugar at the end – Mrs.
Siggs calls for 3 tablespoons, while the Betty Crocker calls for 1/4 cup, i.e. 4 Tablespoons… I actually prefer more cinnamon taste, so I will be going with Mrs.
Siggs from now on! .