You see, a snickerdoodle is made with a white powder called “cream of tartar” which activates the baking powder during the baking process. Personally, I think it gives is a bit of a twist in the flavor too. Also… a snickerdoodle is different than a sugar cookie in that it is rolled in sugar AND cinnamon. DIVINE !
Where does the name Snickerdoodle come from? The Joy of Cooking* claims that snickerdoodles are probably German in origin, and that the name is a deviation of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. I’ve also read that some people think that it was just a made up word. Personally, I’m going to believe it has German origin, since I’m here in Germany!
(Citation: *Rombauer, I. S., Becker, M. R., & Becker, E. (2006). The Joy of Cooking: 75th Anniversary Edition. Scribner.)
Typically, snickerdoodles bake relatively flat, chewy and super full of flavor. I’ve seen some doodles cook up puffy and with a mound on top, but I don’t usually like those. My favorite is fresh from the oven and soft. After a couple days though, these cookies tend to get a little crisp and hard, but nothing a little milk and dunking can’t fix!
This week, you’ll see recipes for:
- Snickerdoodle cookies
- Snickerdoodle cupcakes
- Snickerdoodle mini cupcakes
- Snickerdoodle whoopie pies
- Snickerdoodle sandwich cookies
- And maybe a few more…
Check back everyday for a new way to make these delicious little cookies!