Last week I was in the mood for some cookies, so I dug up my Mom’s snickerdoodle recipe. “What is a snickerdoodle?” you may ask. Apparently snickerdoodles are a uniquely American dessert, because none of my European or British friends have ever heard of them. Mind you, that novelty didn’t stop those same friends from reaching for a second (or third) of these tasty cinnamon cookies.
According to The Joy of Cooking, the name for these chewy cookies may be a bastardization of the german Schneckennudeln (meaning “snail noodle”). Regardless of why they’re called snickerdoodles, I know one thing: they’re damned tasty cookies!
These snickerdoodles are pure cinnamon cookies, with a lovely chewy texture that will keep you reaching back into the cookie jar until they're all gone.
- 2 3/4 cup (385 g) flour
- 3 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (228 g) butter, softened
- 1 1/2 cup (300 g) sugar
- 2 eggs
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat your oven to 400 °F (205°C) with racks in the top and bottom thirds of the oven.
- In a medium bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs and mix.
- Slowly add the dry ingredients into the butter mixture. Mix until well incorporated.
- In a small bowl, mix together the remaining sugar and cinnamon.
- Take 1 to 1 1/2 tablespoons of dough and roll it into a ball in your cleaned hands. Place the dough ball into the cinnamon-sugar mix and roll around until fully coated. Repeat with the rest of the dough.
- Arrange the dough balls on baking sheets about 2-inches apart.
- Bake for 8-10 minutes.
- Immediately transfer the baked cookies to a wire rack to cool.