Snickerdoodle

Cookie SnickerdoodleTypeCookiePlace of originUnited StatesRegion or stateNew EnglandMain ingredientsFlour, butter or oil, sugar, cinnamon sugar, salt Cookbook: Snickerdoodle  Media: Snickerdoodle A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Other spice-sugar mixes may also be used, such as cardamom sugar or a mixture of cardamom, cinnamon, and allspice. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be either crisp or soft depending on the ingredients used. While snickerdoodles may appear similar to "sugar cookies", traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. Cream of tartar is added for its signature affect on texture and taste as another main difference. Sugar cookies usually contain only baking soda and/or baking powder, not tartar.

[edit] Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudel, a Palatine variety of Schnecken. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names. The Oxford English Dictionary claims the word's origin is "uncertain", and possibly a compound of the word snicker, an onomatopoeic English word with Scottish roots that indicates a "smothered laugh", and doodle, a German loanword into English meaning a "simple or foolish fellow", originally derived from the Low German dudeltopf, meaning "simpleton, noodle, night-cap". The earliest use of the word recorded by the Oxford English Dictionary is from 1889.

[edit] Snickerdoodles have traditionally been made with a blend of shortening and butter. Some updated modern recipes have replaced shortening (a hydrogenated fat) with different varieties of oil. Before being baked, the cookie dough balls are rolled in cinnamon sugar which can vary the intensity of cinnamon flavor, with some recipes using a 1:1 ratio of cinnamon to sugar. The process of making the cookie dough is similar to many other cookies; first the fat and sugar are creamed together until pale and fluffy, then an egg is whisked in, and the flour is added last. Some recipes recommend using cream of tartar as the raising agent, rather than baking soda, to give the cookie an extra tangy taste. Once the dough is mixed, it is divided into equal portions and each portion is rolled by hand to make a ball. Then each ball is rolled in a mixture of sugar and cinnamon. The spiced and sugared balls are then placed on baking paper on a baking tray, spaced well apart to allow for the ball to spread as it cooks, slightly candying the sugar and spice coating.

[edit] The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet James Whitcomb Riley. In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sugary sweets, drinks, candies, etc. During the 2014 holiday season, Dunkin' Donuts unveiled a snickerdoodle cookie latte on their holiday menu. In addition to a snickerdoodle latte, Nestlé Coffee-Mate introduced their take on the cookie in the form of a coffee creamer. Brands such as Braum's Ice Cream and Prairie Farms have dedicated an ice cream flavor to the popular cookie.

The snickeredoodle’s unique coating of cinnamon‑sugar gives it a warm, festive aroma that feels instantly seasonal. The subtle tang from the cream of tartar softens the crumb, leaving a tender bite that contrasts with the crisp edges created by the cracked surface. This balance of sweet and spice makes it a natural fit for Christmas gatherings, where it can sit alongside mince pies and gingerbread without being eclipsed. Its understated flavour also lets it pair nicely with hot drinks – a glossy, cinnamon‑spiced cookie dunked in tea or mulled wine becomes a comforting winter treat that feels both familiar and a little indulgent.

When shopping, look for cookies that show a fine, even dusting of cinnamon sugar and a slight crackle on the top – these signs indicate the right balance of leavening and moisture. Freshly baked snickerdoodles will feel soft to the touch yet spring back when pressed lightly; overly hard ones have likely been over‑baked or stored for too long. For a gourmet twist, seek varieties that use real butter and a hint of sea salt, which lifts the flavour without overwhelming the delicate spice. If you’re buying in bulk for a party, consider a brand that packs them in airtight tins to preserve that just‑out‑of‑the‑oven texture.

Snickerdoodles shine when given a seasonal upgrade. Slice them thinly and toast lightly before drizzling with a thin layer of orange marmalade for a citrus‑spice contrast. For a decadent platter, sandwich two cookies with a dollop of clotted cream mixed with a splash of brandy – the richness complements the cinnamon bite perfectly. They also double as a crunchy topping for Christmas pudding custard or a garnish for a glass of eggnog; simply crumble a few over the surface for added texture. The key is to let the spice speak, so avoid overpowering sauces – a modest garnish is all that’s needed to turn a humble cookie into a festive centerpiece.