This was the first time I baked snickerdoodles and they came out great. I heard the name before, but didn’t really know what it was. I googled it and found this in Wikipedia:
“The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry.”
I am not sure about this, but there are also other suggestions for the origin. I grew up in Germany and I love all cakes, cookies and sweets. Not that this would make me the expert, but Schneckennudeln are more similar to cinnamon rolls without the cinnamon. They are usually made with a nut or poppy-seed filling and I would not classify them as a cookie at all. But really good too!
Back to the snickerdoodles. I love the name and that was the reason I baked them in the first place. In the future I will make them again for the taste.
1 cup unsalted butter (2 sticks), softened
1-1/2 cups sugar
2 large eggs
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
pinch of salt
4 tablespoons sugar
4 teaspoons cinnamon
Preheat oven to 400° F. In the bowl of an electric mixer, cream together the butter and sugar until mixture becomes fluffy. Add the eggs.
In the small bowl, sift together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and stir on low until combined.
Stir together the cinnamon and sugar. Shape dough into balls about the size of a golf ball and roll around in the cinnamon sugar until coated all the way around. Place on parchment paper lined baking sheets about 2 inches apart.
Bake the cookies about 8 to 10 minutes, until the cookies are lightly browned but still soft. They should puff up then flatten out.