Snickerdoodles are a New England favorite, but the exact origin of the cookie seems to be a mystery. The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means "snail dumpling.
A different author suggests that the word "snicker" comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail-like shape. Whatever the origin, they are a delicious cookie with crisp edges and soft and chewy centers with a lovely buttery sweet cinnamon flavor.
Classic Snickerdoodle
2 1/2 cups flour
1 Tablespoon baking powder (or 2 tsp. cream of tartar and 1 teaspoon soda)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
2 sticks unsalted butter, room temperature
1 teaspoon vanilla
2 eggs, at room temperature
Coating:
4 tablespoons sugar
1 tablespoon cinnamon
1. Preheat the oven to 375 degrees. Line 3 or 4 cookie sheets with parchment paper.
2. Sift flour, baking powder, nutmeg and salt in a medium bowl and set aside.
3. Combine the coating ingredients in small bowl and set aside.
4. Beat sugar, butter and vanilla on medium speed for 1 minute.
5. Add eggs and beat until blended, about 30 seconds.
6. Add half the flour mixture and beat on low for 10 seconds.
7. Scrape bowl down and add remaining flour and blend on low speed for about 25 seconds.
8. Measure out generous tablespoons and quickly roll them into balls with your hands.
9. Roll balls in cinnamon-sugar mixture and place on cookie sheets about 2 inches apart.
10. Bake until the centers have risen and slightly cracked, 10-12 minutes. Cool cookies on the baking sheet. Store in airtight container or freeze for up to 2 weeks.
Freshly grated nutmeg makes all the difference…
- Recipe courtesy of James Moore's blog Cook Like James