Snickerdoodle cookies recipe is a cooking instruction that delivers the snickerdoodle cookie to you. This cookie comes from a very unique name; some say this cookie is from Germany, because it comes from the word Schneckennudeln which means snail dumpling or slug dumpling; some also say it is from the Netherlands, derived from the word snekrad which means snail. Maybe it’s because the shape is like a conch shell. Other sources are saying that this cookie come from England, from the heroic story of a Snickerdoodle. Maybe there is an interesting story behind this cookie. But for now, let’s just jump right into the recipe!
- 1 1/4 cup extra white sugar (250gr)
- 1 1/2 tsp vanilla extract
- 2 tsp cream of tartar
- 1 tsp cinnamon powder
- 2 1/2 cups (300gr) of flour
- 1 cup (240gr) butter (orchid salted butter is a good recommendation)
- 2 eggs
- 1 tsp baking soda
- 3 tablespoons sugar (for sprinkles, you can use regular sugar if you don’t have stock of refined sugar or too lazy to blend)
- Before you start this classic snickerdoodle cookies recipe, prepare all ingredients. Then preheat the oven to 180o Celsius for approximately 10 minutes.
- Set your electronic mixer to medium speed, and mix butter/margarine and white sugar. Slowly add the eggs, then mix altogether until blended well.
- In another container mix flour, vanilla extract, cream of tartar and baking soda. Stir well occasionally. After that, input in the previously made butter mixture. Stir them slowly or use the electronic mixer with low speed until blended. If the texture of the dough is too soft or sticky when rounded in the hand, more flour can be added into the mixture.
- Mix cinnamon powder along with the fine white sugar until well blended. Set it aside.
- Spoon the dough with scoop ice cream or using half part of the tablespoon then round it. Sprinkle with sugar and cinnamon mixture.
- Arrange on a non-sticky baking sheet then spread the butter and flour all over. Press each one of them slightly on the top using fingers so it doesn’t soar. Bake for about 8 to 10 minutes depending on the oven’s size and heat.
- When it has become browned, lift it up and cool it on the cooler for a short time. Voilà, snickerdoodle cookies are ready to be served. Enjoy!
This classic snickerdoodle cookies recipe is very easy to make. Moreover, it uses ingredients that are easily found in grocery stores. The taste of this cake is unique and rarely sold on the market. Because this cake is rarely found on the market, anyone can try making it at home. Typical cinnamon fragrance will add a unique flavor to snacks so there is a variety of flavors, not only using chocolate, cheese or vanilla flavor.
The classic taste of snickerdoodles will tend to feel a little soft around the edges with a center that can melt. Make sure that your homemade pastries achieve this taste. The taste of butter with the sugar-cinnamon layer must also be felt clearly, but make sure the taste is not too sweet and heavy. Your classic snickerdoodle cookies recipe is done!