Snickerdoodles

By Sharon-2

A snickerdoodle is a soft sugar cookie rolled in cinnamon sugar. It has a characteristic crackly surface, and can be made crisp of soft depending on your preference. This recipe makes a classic soft cookie. Some variants including adding nutmeg (this one does), raisins, chocolate chips or nuts.

It has been speculated that “snick” may be a reference to St. Nicholas. Alternatively The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word for “snail dumplings” (Schneckennudelhn). Another theory is that they originated in Norway. A simple cookie with complex roots!

Ingredients

• 1 1/2 cups Flour
• 1 cup Sugar
• 1/2 tsp Baking soda
• 1/8 heaping tsp Freshly grated nutmeg
• 1/2 cup butter, softened
• 1 Egg
• 1 tsp Vanilla Extract
• 1 tsp Cream of Tartar
• 2 tsp Sugar
• 2 tsp Cinnamon

Details

Servings 24

Preparation

Step 1

1. Brush 2 cookie sheets with melted butter.

2. Sift the flour, baking soda, Cream of Tartar and nutmeg into a bowl and mix well. Beat sugar and butter in a mixing bowl until creamy. Add the egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. Add the flour mixture and mix well. Chill, covered with plastic wrap, for 30 minutes. 2. Combine 2 Tablespoons sugar and cinnamon in a bowl and mix well. Shape just enough of the dough by teaspoonfuls into 1-inch balls to fill the prepared cookie sheets, leaving the remaining dough in the refrigerator. Roll the balls in the cinnamon and sugar mixture. Arrange 2 inches apart on the prepared cookie sheets. Flatten slightly with a glass.

3. Bake at 375 degrees for 10 minutes or just until the cookies begin to brown around the edges. Cool on the cookie sheets for 2 minutes. Remove to a wire rack to cool completely. 4. Repeat the process with the remaining dough and remaining cinnamon and sugar mixture, preparing the cookie sheets as directed before baking each batch of cookies.