The origins of snickerdoodles are uncertain. Some think that the name is derived from the German word Schneckennudeln, directly translated as “snail noodle.” Others think that it is just a whimisical name for a cookie. One thing is certain, however: these crackly-surfaced, cinnamon & sugar-covered cookies are popular.
Cinnamon and sugar is such a soothing and nostalgic flavor combination. I, for one, have always had a weakness for cinnamon and sugar so naturally these soft, chewy and melt-in-your-mouth cookies are one of my favorites. Snickerdoodles are simple to make and they freeze well when stored in a sealed container.
Snickerdoodle Cookies
Author: Itsy Bitsy Foodies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24-30
These soft, chewy, melt-in-your-mouth cookies feature the soothing combo of cinnamon and sugar.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 2 eggs
- 1 tsp baking soda
- tsp salt
- 1 ½ cups sugar
- 2 ½ cups flour
- 2 tsp cream of tartar
Cinnamon-Sugar Mix
- 4 Tbsp sugar
- 2 tsp cinnamon
Instructions
- Cream the butter and the sugar.
- Mix in the rest of the ingredients and roll the cookie dough into balls.
- Roll the balls in the cinnamon-sugar mixture.
- Place the rolled balls on a greased baking sheet.
- Leave as balls because they will flatten as they bake.
- Bake the cookies at 325-350 degrees for 10 to 15 minutes. The bottoms should be light golden. They will set a little as they cool.
