Germany / Dessert
Snickerdoodles IV
Snickerdoodles are sugar cookies lightly dusted with cinnamon. They have a characteristically crackly surface, and can be crisp or soft, depending on preference. Some variants include nutmeg, raisins, or nuts. They are a traditional Christmas cookie in North America. 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 noodles" (schneckennudeln).
Ingredients
- all-purpose flour, alternative quantities as in source344 g
- salt1/4 tsp
- baking soda1 tsp
- cream of tartar2 tsp
- superfine sugar300 g
- butter110 g
- shortening100 g
- egg2
- vanilla extract1 tsp
- sugar3 tbsp
- cinnamon1 1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Preheat oven to 350°F.
Mix flour, salt, baking soda, cream of tartar. Set aside.
Beat butter, shortening and sugar.
Beat in eggs and vanilla.
Gradually add dry ingredients, mixing fully.
Roll into 1 tbsp balls.
Mix sugar and cinnamon.
Roll balls in sugar-cinnamon mixture.
Refrigerate for 30 minutes.
Bake for 10 minutes or until crisp and light brown.
Let cool completely before eating.
