No Snickering: Holiday Cookie Recipe #2

Well, readers, TRB certainly hopes you are enjoying the ride on the Christmas Cookie Baking journey. It’s now time to present the second recipe in this year’s cookie line-up — and a favorite of many family members — the Snickerdoodle.

While searching for the trusted recipe, it occurred to TRB that some of you might wonder how this particular treat got its name. Why are these cookies called “Snickerdoodles,” anyway? Contrary to (somewhat) popular belief, they do not contain Snickers candy pieces. (Some folks have even been turned off by these cookies, thinking that they contain peanuts — they don’t).

In reality, Snickerdoodles are very much like sugar cookies; the difference is they are rolled in a mixture of cinnamon and sugar before baking, and it’s the cinnamon that gives them a distinct flavor. And, while they bake up soft and chewy, after a day or so, they tend to become crunchier.

So, with her curiosity in hand, TRB did a quick online search to find out the history of the Snickerdoodle. Most Web resources agree that these cookies likely originated in Germany, and the name is a mistranslation of the German word for “snail dumplings” (not really an accurate description at all, huh?), which can also mean “cinnamon-covered sweet rolls.” Another potential explanation theorizes that the name came from a “New England tradition of fanciful cookie names.”

Well, whatever the reason for the name, Snickerdoodles are delicious and will be a part of the Christmas Cookie Baking repertoire for years to come!

Now, TRB must mention that you will find an abundance of recipes for this cookie. She hasn’t quite figured out why, though. Some call for a mixture of margarine and butter as the base of the dough, while others call for additional cream of tartar. After trying a few, TRB concluded that this one turns out best.

So, make a batch for yourself and let TRB know what *you* think:

Snickerdoodles

Did you try this recipe? Post a comment.