Snickerdoodle: A traditional cinnamon cookie with a whimsical name.  I have made these cookies for years and always wondered if the name was simply a fun label for a basic cookie or had more deep rooted history.

The origins of the snickerdoodle are actually shrouded in mystery. On the surface, the snickerdoodle is a very basic cookie, and therefore one that could easily have been invented numerous times in kitchens all over the world. The Joy of Cooking attributes the cookie to Germany, suggesting that the name comes from the German word schneckennudeln, a type of cinnamon dusted sweet roll. It has also been suggested that the cookie may be of Dutch origin, with its name being a contraction of Saint Nicholas. It is also possible that the cookie is a relative of the British-inspired Christmas cakes and cookies common on the Eastern Seaboard of the United States.  Whatever the true origin is, this cookie lives on and continues to be a favorite of many.

Like other holiday cookies, such as gingerbread men, the primary flavor of the snickerdoodle is a spice. Since snickerdoodles use a sugar cookie base, however, it’s possible to make a wide variety of holiday cookies from one batch of dough, instead of being forced to mix multiple batches of dough for different cookies. The versatile snickerdoodle is very easy and quick to make.  I make a basic dough and roll it in cinnamon and sugar before baking.  The cookies come out with the characteristic snickerdoodle cracked top and chewy center, simply delicious!!

Snickerdoodles

  • 1 1/2 cups flour
  • 1/2 teas baking soda
  • 1 teas cream of tartar
  • 1/2 teas salt
  • 1/2 cup butter or shortening
  • 3/4 cups sugar
  • 1 egg
  • cinnamon and sugar mix to roll the cookies in

Preheat oven to 350 degrees F.  Sift together flour, baking soda, cream of tartar and salt; set aside.  Cream together butter or shortening and sugar.  Add egg and mix in well.  Slowly add in dry ingredients and mix until well incorporated.  Roll dough into 1/2 inch balls, then roll in cinnamon and sugar mixture.  I use a cookie scoop (or small ice cream scoop) to ensure equal size cookies.  Place 2 inches apart on cookie sheet and bake for 8-10 minutes at 350 degrees F.  Enjoy!

Snickerdoodles