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Homemade Snickerdoodles Recipe
Where do you think the word "Snickerdoodle" is from?
Snickerdoodles are tasty little cookies that are topped with, or rolled in, a mixture of sugar and cinnamon. I actually had never tried one until maybe a month ago when I bought some on a whim at the store (they had a "Buy Two Get One Free" sale on, and I picked up two chocolate chip cookie boxes and one Snickerdoodle, just to try them).
There is actually no confirmed reason why these cookies, which are basically just sugar cookies, are known as “Snickerdoodles”. There is one story that they are name after a German word, “Schneckennudeln”, that rough translated as “snail cookies” (supposedly because the round cookies, rolled in cinnamon, somehow resemble snail shells), and the other origin story is that it’s simply a fun little nickname attributed to the New England bakers.
Either way, these cookie are delicious and I have to admit that I basic ate the whole box of cookies that I purchased in one evening, and after I made a homemade batch I munched down about a half dozen of them.
Now, there are many different techniques on making these cookies. You can roll them into balls and then rolled them in the cinnamon sugar. I personally just scoop out the dough like normal cookies and sprinkle the cinnamon sugar over them. You can always do it the rolled way with this recipe or do it my way; whichever way is fine.
These cookies are prefect treats to add to a cup of coffee, or if you like having a traditional cup of tea, these are wonderful to serve instead of scones. You can serve these by themselves or with an assortment of other sweets.
The following recipe will make roughly make 2—3 dozen cookies (about 3-inch diameter cookies). If you make each one a little smaller you could get 4 dozen cookies. If you wish you can half this recipe or double it if you want to make fewer or more cookies.
Sugar / Cinnamon Topping:
1 tablespoon Cinnamon
2 tablespoons White Sugar
1 ½ cup White Sugar
1 stick of Unsalted Butter (1/2 cup)
1 teaspoon Vanilla Extract
½ cup Vegetable Oil
2 tablespoon Corn Syrup (light or dark)
21/2 cups All-purpose Flour
½ teaspoon Salt
1 teaspoon Baking Soda
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1. Pre-heat the oven to 375 degree F, and line a cookie sheet with parchment paper.
2. Sift the flour, the salt, and the baking soda together in a mixing bowl.
3. In a separate small bowl mix 2 tablespoons of sugar, and 1 tablespoon of the cinnamon. Set aside. this is for the topping.
4. In standing mixer, or using an egg beater and a large mixing bowl, blend together the butter, vegetable oil, corn syrup, vanilla extract, and the 1 1/2 cup of white sugar.
5. Add the eggs one at a time, blending fully each time before adding the next one.
6. Add the flour mixture, in 3 parts, to the batter; mixing well before each addition.
7. Scoop out a tablespoon of the dough, and flatten it onto the parchment paper-lined cookie sheet in an oblong shape (or roll into a ball and then flatten). Repeat. You should get a dozen cookies on a sheet.
8. Sprinkle each cookie with the sugar cinnamon.
9. Bake the cookies for 10 minutes, or until lightly golden brown.
10. Remove batch from oven, and let stand for two minutes before transferring the cookies to a wire rack.
11. Repeat baking steps until all the dough it used. You should get two and a half dozen cookies baked.
12. Place cookies in a ziplock bag or air-tight container to maintain freshness.