Snickerdoodles (2024)

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8.31.15

Baking a Memory: Snickerdoodles

This is a post for Berek, (aka the Snickerdoodle Kid), my grandson by marriage. When heheard that I was creating this blog, his one request was a recipe for Snickerdoodles. Berek is in college now, but when he was little I spoiled him with homemade cookies: Chocolate Chip, Oatmeal Raisin, and…..Snickerdoodles.

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Snickerdoodles on Platter

Once, when we were on our way to visit Berek and his family on Long Island, we were thirty minutes from home (Lenox, MA) on the Taconic Parkway when I realized that I had forgotten the bag of Snickerdoodles. My husband didn’t want to go back, but I insisted; I knew that I could not show up in New York without cookies. We went back.

For Berek and all other grown-up kids who love Snickerdoodles, I did a little checking so they would know the background of their favorite cookie. But first, just what is a Snickerdoodle?It is a crinkly, chewy sugar cookie that has been rolled in cinnamon sugar before baking. Almost all recipes call for a combination of cream of tartar and baking soda (an acid and a base); the idea isthat when they bake the reaction of these two ingredients will cause the cookies to puff up and then collapse, creating those cinnamon-y cracks on top. The edges will be caramelized and crunchy and the centers will be soft and chewy, the ultimate “kid cookie”.

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Snickerdoodle Bite

Then there is this: what does the word “Snickerdoodle” mean anyway? One explanation comes from The Joy of Cooking (1997), which says that the word “may be a corruption of the German word Schneckennudeln, which translates roughly as ‘crinkly noodles’”. Another completely different concept about the name comes from a 1997 Pillsbury Best Cookies Cookbook, which says “The whimsical name of this favorite cookie, which originated in New England, is a nineteenth century nonsense word for a quickly made confection.”

Whether Snickerdoodles originated in New England as the Pillsbury cookbook says, or Pennsylvania Dutch country, as the Fannie Farmer Baking Book (1984) by Marion Cunningham states, they have been enjoyed by all of the generations since the middle of the 19th century. One testimonial in particular caught my eye, from a book called Cookies—Food Writers’ Favorites (1991): “Maybe it was the funny name, or the cinnamon-y smell as they came out of the oven, but now whenever I’m in a nostalgic mood, I bake a batch of Snickerdoodles”.

All of those times I made Snickerdoodles, I thought I was just baking cookies, but now I realize it was more than that. When you go into the kitchen to bake these cookies—or any other cookies—remember to bake with care. It’s not just cookies; you are creating nostalgia and baking a memory (for someone).

Here’s your recipe, Berek.

MAKING SNICKERDOODLES: STEP-BY-STEP

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Snickerdoodles: Mise en Place
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Sifting Flour Using a Tamis
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Pulse in the Flour Slowly

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Finished Snickerdoodle Dough
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Chill Dough 1 Hour then Scoop
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Two Choices for Snickerdoodles

CHOICE #1 FOR FINISHING SNICKERDOODLES: THE TRADITIONAL WAY

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Cold Dough Scoops Rolled into Smooth Balls
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Tossing the Balls in Cinnamon-Sugar
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Spaced on Half Sheet Pan: 9 per Pan

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Baked Snickerdoodles From Balls of Dough
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Finished Snickerdoodle Baked From a Smooth Ball
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Snickerdoodles Baked This Way will be Paler in Color

CHOICE #2 FOR FINISHING SNICKERDOODLES: THE QUICK & EASY WAY

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Scoop With #40 Scoop: Level
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Scoops of Snickerdoodle Dough: No Rolling into Balls
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Scoops Have Been Tossed in Cinnamon-Sugar

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Baked Snickerdoodles From Scoops
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A Snickerdoodle Cookie Baked From Scoops will be Darker & More Rustic
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A Stack of Cookies Baked From Scoops

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A Tray of Freshly Baked Snickerdoodles

Snickerdoodles

Shirl Gard

A Snickerdoodle is a very old-fashioned cookie, like a crinkled sugar cookie rolled in cinnamon sugar. It is an early-American specialty cookie that originated in nineteenth century New England or Pennsylvania Dutch country, depending on which source you believe. For best results, make the dough the day before you plan to bake and refrigerate overnight. This not only improves flavor, but cookies baked using cold dough bake in more evenly round shapes.

YIELD: 2 dz + 3 = 27 COOKIES - 35g (1 1/4 oz) EACH
#40 SCOOP / 3 1/2" DIAMETER COOKIES

Ingredients


  • 150 grams butter softened (1 1/4 sticks) / (1/2 cup + 2 1/2 Tablespoons)
  • 65 grams Crisco shorteneing 1/3 cup
  • 300 grams granulated sugar 1 1/2 cups
  • 100 grams whole eggs lightly beaten (2 large)

  • 225 grams unbleached all-purpose flour 1 1/2 cups+ 2 Tablespoons
  • 95 grams cake flour 3/4 cup
  • 10 grams cream of tartar 2 teaspons packed
  • 5 grams baking soda 1 teaspoon
  • 1/2 teaspoon fine sea salt

  • 950 grams = Total 33 oz 2 # 1 oz


  • CINNAMON-SUGAR COATING: Mix sugar and cinnamon in a small bowl.
  • 50 grams granulated sugar 1/4 cup
  • 10 grams ground cinnamon 1 Tablespoon + 1 teaspoon

Instructions

  • MIX: In the Kitchen Aid using the paddle on medium speed, cream the butter, Crisco, and sugar together for 2 minutes, (just until all ingredients are completely blended). Add the eggs in a stream with the mixer running and beat 1 minute more, until the batter is slightly fluffy.

  • SIFT together the flour, cream of tartar, baking soda, and salt; whisk to blend. Add the dry ingredients to the mixer bowl and pulse gently on low speed until all ingredients are fully incorporated and the mixture comes together in a dough.

  • CHILL dough in the refrigerator until slightly firm, at least 1 hour, before scooping. Don't allow the dough to get rock hard as this is a good way to break your scoop.

  • SCOOP the chilled dough with a #40 scoop (level) and place scoops close together on parchment-lined quarter sheet pan. Refrigerate overnight for better flavor and more even shape.

  • THE NEXT DAY, WHEN READY TO BAKE: PREP 3 half sheet pans or cookie sheets by lining with parchment paper. PRE-HEAT OVEN to 375ºF (190°C) about 20 minutes before ready to bake.

  • SHAPE THE COOKIES - TWO CHOICES: For the traditional method, roll the scoops of cold dough into smooth balls with you hands. Or, for the quick and easy method, use the scoops of dough just as they are, without rolling into balls.

  • EITHER WAY, TOSS the balls or scoops in the Cinnamon-Sugar Coating and place about 3" apart on parchment-lined half sheet pans or cookie sheets, 9 per pan.

  • BAKE at 375ºF (190°C) for 12-14 minutes, until lightly browned but still soft. Here's what to look for: these cookies puff up at first, then crack and fall, flattening out. Watch closely the last two minutes of baking. Take out of the oven just as they start to fall. Don't over-bake or the cookies will be too hard instead of chewy and crisp.

  • COOL on baking pan or remove to a wire rack to cool.

Notes

This recipe is adapted from a very old recipe, given to me by my home economics teacher during a summer class at Northwest State Teachers' College in Alva, OK (1959). I'm not sure where she got the recipe.

Tried this recipe?Let us know how it was!

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A Cake Stand of Snickerdoodles

Thanks for stopping by. Enjoy!

Shirl

Shirl Gard2024-02-23T13:42:09-05:00

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About the Author: Shirl Gard

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Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

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FAQs

What does snickerdoodle meaning? ›

Meaning of snickerdoodle in English

a type of cookie made from butter or oil, sugar, salt, and flour, and covered in sugar and cinnamon (= a spice made from the bark of a tropical tree): The honey cinnamon almonds tasted like a snickerdoodle.

How to keep snickerdoodles from getting hard? ›

The secret's in the ratio of butter to leavener to flour to egg. Don't use shortening here; you'll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes.

How to tell if snickerdoodles are done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

What does snickerdoodle translate to? ›

The Oxford English Dictionary claims the word's origin is "uncertain", and possibly a portmanteau of the word snicker, an "imitative" English word with Scottish roots that indicates a "smothered laugh", and doodle, a German loanword into English meaning a "simple or foolish fellow", originally derived from the Low ...

What is the nickname for snickerdoodles? ›

“Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent.

Who named snickerdoodles? ›

A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.

Do snickerdoodles go bad? ›

Yes they do have an expiration date printed on the box. I buy a dozen boxes each December to last the year which is when the expiration date is on mine.

Why is my snickerdoodle sour? ›

If your snickerdoodles are too sour, you may have added too much cream of tartar. It does give the cookies a subtle sour-tangy flavor, but it should not be over-powering and should balance nicely with the cinnamon and sugar.

Why do snickerdoodles crack? ›

Almost all recipes call for a combination of cream of tartar and baking soda (an acid and a base); the idea is that when they bake the reaction of these two ingredients will cause the cookies to puff up and then collapse, creating those cinnamon-y cracks on top.

Why are my snickerdoodles crunchy? ›

Granulated Sugar and Ground Cinnamon: These two are mixed together to create the classic cinnamon-sugar coating that snickerdoodles are known for. The sugar caramelizes slightly as the cookies bake, giving them a slightly crisp exterior.

Why are my snickerdoodles so flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Why are my snickerdoodles spreading so much? ›

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking.

Are my snickerdoodles raw? ›

Here are some signs to look out for: Colour: Raw or undercooked cookies tend to have a pale appearance, lacking that golden or slightly browned hue that indicates they're fully baked. Watch for cookies that still have a doughy or unbaked look. Texture: Touch the surface of the cookies gently.

Are sugar cookies the same as snickerdoodles? ›

Snickerdoodle dough is similar to sugar cookie dough except it traditionally contains cream of tartar which gives snickerdoodles their iconic slightly tangy flavor.

Why do snickerdoodles taste metallic? ›

Why do snickerdoodles taste metallic? If your cookies have a metallic taste, it could be due to overuse or the use of expired baking soda. You can also opt for aluminum-free baking soda if you are sensitive to detecting a metallic flavor in baked goods.

What is a snickerdoodle dog? ›

Even though we would all love to have a dog breed whose name resembles a yummy cookie, we need to clarify that “Snickerdoodle” is actually just a cute nickname given to the Schnoodle breed: a mix of a Schnauzer and a Poodle.

What is an interesting fact about snickerdoodles? ›

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word , a Palatine variety of schnecken. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.

What is snickerdoodle coffee? ›

3/4 cup whole milk. 1 tablespoon packed brown sugar. 1/8 teaspoon ground cinnamon. Dash ground nutmeg. 1/2 cup hot strong-brewed coffee.

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