Why Do They Call Snickerdoodle Cookies Snickerdoodles
- July 12, 2022
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. .
My Best Snickerdoodle Recipe » Hummingbird High
And thanks to cream of tartar, the recipe makes tangy snickerdoodles with distinctive cracks on their surface.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.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.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.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. .
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.". .
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.). .
Learn how to make homemade snickerdoodles perfectly from scratch – with or without cream of tartar.These popular old-fashioned cookies are soft, chewy, and coated with a delicious cinnamon-sugar mixture, plus, they are easy to make!While some recipes use shortening as the fat, I like the taste of pure butter in my cookies.However, there is one distinctive ingredient that a snickerdoodle has that a sugar cookie doesn’t, and that is cream of tartar.Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie.If you just want a delicious cookie and don’t care about the old-fashioned taste, feel free to substitute the cream of tartar with baking powder, but don’t forget to omit the baking soda. .
Snickerdoodles (Cinnamon Sugar Cookies)
This snickerdoodle recipe transforms a classic sugar cookie into a tasty Fall treat.To me, the best Snickerdoodle has crunchy golden edges with an ultra soft and chewy center.The main difference between a traditional sugar cookie and the snickerdoodle is the inclusion of cream of tarter in the latter recipe, and the signature cinnamon-sugar topping.The actual origin of the name is not known, but it is most likely a portmanteau of two German words meaning “a smothered laugh” and “a simpleton”.There was also a TV show hero called Snickerdoodle which may have served as the inspiration.My husband hates that these soft and chewy cookies are called Snickerdoodles and yet they aren’t made with Snickers candy bars.Snickers candy bar cookies do sound delicious, but that is a recipe for another day.One reader did comment that you could wrap Snickerdoodle dough around a Snickers Bar and bake that!Cream of Tartar – This gives the cookie its signature tang and chewiness!After years of putting Cream of Tartar in my meringues and Snickerdoodles, I finally decided to learn what this white powder actually is.Cream of Tartar is a natural byproduct of fermenting grapes into wine.In Snickerdoodles, it prevents the sugar from crystalizing so the cookie keeps its soft chew.Next, cream the butter and sugar together in a stand mixer with a paddle attachment on medium speed for about 2 minutes until the mixture is soft and fluffy.While the oven is preheating, line two baking sheets with parchment paper and make your cinnamon-sugar.Remove from oven and lightly press on each cookie with a flat spatula to flatten.After school, Sunday night, or in the kids’ lunches on a random day, there are so many great times to add the flavor and comfort of a homemade cookie to your day.Monster Cookies combine pretty much all the favorites: peanut butter, M&Ms, oats and of course, chocolate chips. .
Best Best Snickerdoodle Cookies
Snickerdoodle Cookies are super chewy with slightly crispy edges.You know how Julia Roberts character in Steel Magnolias declares that pink is her signature color?I don’t remember exactly how it came about, but my Aunt started calling me Snickerdoodle.I have yet to find any store bought version that beats my recipe.What I love most about this recipe is the cookies stay super fresh and soft for days after they are made!Some are a little nervous to use shortening in recipes these days, but I promise you it’s completely worth it!This helps make uniform cookies so they all bake evenly.Roll each of your cookie dough balls in cinnamon sugar.Not only does it taste amazing, it also helps the cookies from sticking to the baking sheet. .
BEST Snickerdoodle Cookie Recipe (+VIDEO)
Super soft and full of cinnamon – this Snickerdoodle Cookie recipe is sure to be a hit!My family searched for the best Snickerdoodle recipe for a long time, and we finally found THE ONE.You begin by mixing together the flour, cream of tartar, baking soda, and salt.Set this aside and cream together the butter and sugar followed by adding the eggs until it is well blended.Mix these balls into your cinnamon and sugar mixture and place on an un-greased pan and bake at 350 degrees for 8-10 minutes.There are a couple tricks to making and keeping your snickerdoodles soft and chewy, including:.Let them sit on the baking sheet for a minute and then take them off and put them on a cooling rack.8 minutes cook time will insure a soft chewy cookie – even after they have cooled.The bread will absorb the extra air in the container and make the cookies stay fresh for longer!Most cookies can stay fresh when stored in an airtight container at room temp for about 3 days.Yes – you can always substitute fresh lemon juice or white vinegar for cream of tartar.We’ve also used baking powder as a substitute which works but does not provide that tangy flavor cream of tartar usually adds.Although cream of tartar is typically used in snickerdoodle recipes to add a unique tangy taste and chewy texture, you can still use a substitute for it. .
These soft and chewy snickerdoodle cookies with a hint of cinnamon are true classic!I have made a few slight adjustments to my Mom’s snickerdoodle recipe to up the flavor even more— subbing some of the granulated sugar for light or dark brown sugar, and adding a little ground cinnamon into the cookie dough.While this cookie recipe is pretty straightforward, here are some commonly asked questions:.Cream of tartar is one of the signature ingredients in snickerdoodles and gives them their classic tangy flavor.Most recipes (including this one) call for baking soda + cream of tartar.Cookies should no longer appear wet and shiny, and instead look puffed with a few small cracks on top.When in doubt, bake a few as a test and find the sweet spot for your oven.Placing cookie dough on a hot sheet pan means it starts melting and spreading right away. .
The Ultimate Healthy Snickerdoodles
A quick note before we begin… I learned a LOT about the science of snickerdoodles when developing this recipe, so this post is longer than usual.But if your snickerdoodle cravings are out of control and you just need to make and eat cookies ASAP, you can scroll past all of my tips to get straight to the recipe — I’m not offended one bit!The night of my first full day in Mexico for a close friend’s wedding in December, I ended up with a major craving for cookies.Although the restaurant we were dining at only offered popsicles for desserts, one of the groomsmen mentioned that he had cookies back at the hotel that he’d be happy to share with me.Yet when we arrived back at the hotel, I didn’t see him anywhere… So I headed up to my room, ate some of the dark chocolate stashed in my purse, and figured that I’d snag a cookie the next day — or that the wedding cake the following evening would satisfy my sweet tooth!At the reception the next night, I waved hello to the same groomsman, laughing as his eyes widened… He proceeded to spill that the other groomsmen had polished off all of the cookies before he could save one for me, and he kept apologizing profusely.I smiled and reassured him it was fine as the wedding planner asked us to take our seats so the dinner could begin.As the evening drew to a close, I realized my sweet tooth would have to wait yet another day — whether for a soft, chewy, deliciously sweet cookie or even a slice of cake — because my friend’s reception menu only included individual custards and puddings at the dessert table… No wedding cake whatsoever!He then asked about my favorite cookie flavor, and I quickly responded that I wasn’t too picky… As long as it was soft and chewy, I’d be happy — and something with chocolate would be even better!In that moment, I realized that “healthy snickerdoodles” had been sitting on my recipe testing list for years… And as a result, I immediately moved it to the very top as soon as I arrived back home from Mexico, making it my highest priority for the new year.After countless rounds of testing — including four batches in a single day, just to make sure they turned out perfectly!— I’m incredibly excited and SO thrilled to finally share this Ultimate Healthy Snickerdoodles recipe with you!These ultimate healthy snickerdoodles are deliciously sweet, irresistibly soft and chewy, and have plenty of rich spice flavor permeating throughout every bite.Snickerdoodles are a special type of sugar cookies, usually made with lots of butter (it creates a really rich flavor!But unlike just about every other cookie I’ve baked or eaten, snickerdoodles also include cream of tartar!Cream of tartar is a fine white powder that’s a byproduct of the wine making process (aka it comes from grapevines!).If true, then the cookies’ name is play on the German word “schnecken,” meaning snails.The second theory is that snickerdoodles actually originated in New England during the late 1800s, possibly created by a woman named Cornelia Campbell Bedford.New Englanders tended to give baked goods whimsical names, so the term “snickerdoodle” might not mean anything at all!In some cookbooks from the late 1800s and early 1900s, snickerdoodles were actually included in the cake chapter, rather than the cookies chapter… So they may have originally been more pillowy and cakey in texture, rather than the soft and chewy treats they are today.Regardless of which theory you believe… The cookies are absolutely delicious, so let’s dive into how to make the ultimate healthy snickerdoodles!I learned a lot while developing this recipe, so to make sure your cookies turn out perfectly and exactly the way you like them, I want to share my nerdy tips and tricks with you!), but white whole wheat flour has a lighter taste and texture… And that lets the soft and chewy texture of your ultimate healthy snickerdoodles truly shine!Tip: I’ve also included my two favorite gluten-free alternatives in the Notes section of the recipe, if you’d like to make these ultimate healthy snickerdoodles gluten-free!For the best texture in your ultimate healthy snickerdoodle cookies, you must measure the flour correctly, using this method or a kitchen scale.When these ingredients react, they create a supremely soft and chewy texture in your ultimate healthy snickerdoodles.Based on the dozens of people who taste tested these ultimate healthy snickerdoodles for me, that was a very good decision!Tip: I’ve also provided non-dairy alternatives in the Notes section of the recipe, if you’d like to make your ultimate healthy snickerdoodles vegan and dairy-free!Make sure you whisk it really well with the melted butter and vanilla for the best possible texture in your ultimate healthy snickerdoodles!Tip: I’ve shared my favorite egg alternative in the Notes section of this recipe as well, if you’d like to make your ultimate healthy snickerdoodles vegan and egg-free!The amount of sugar that you use in your cookie dough will actually determine how much your ultimate healthy snickerdoodles spread!It helps stiffen the cookie dough, so it makes it easier to roll the snickerdoodles in the coating.Tip: I reroll the cookie dough in the cinnamon sugar a second time once I’ve shaped it into a ball, just to maximize the sweet cinnamony flavor!The heat from the baking sheet will continue to cook the centers as you let them sit for 10 minutes after removing them from the oven. .