Ever wonder why they’re called snickerdoodles? Us too. Well, thanks to biscuitpeople.com we now have an answer.
Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.
Ingredients
Cookies
2 ¾ cups all-purpose flour (we like Cup4Cup flour for a gluten-free option)
2 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, just softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
Sugar coating
⅓ cup sugar
2 tablespoons cinnamon
Instructions
Preheat oven to 350°F.
In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
Add dry ingredients to wet ingredients and mix well.
In a small bowl, combine the remaining ⅓ cup sugar and 2 tablespoons cinnamon.
Use a small cookie scoop to scoop out dough, roll it into a ball and then roll into the cinnamon sugar mixture- twice.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
These are our dad’s favorite cookies, so thanks to mom for the recipe.
