Snicker Doodle Cookie

Source: Adapted from MarthaStewart.com

snicker doodle cookie
snicker doodle cookie

Cinnamon Snicker Doodle

Is a snicker doodle cookie an American original? I’ve read that it’s the state cookie of Connecticut, and was loved by one of our early president’s, James Buchanan. But, I’ve also heard that this great American cookie was brought to our shores from the European settlers. There’s been implications that the English, Scottish and Dutch settlers were the ones carrying this fine recipe over. But, I’ve heard more compelling evidence that the German’s were the originators of this cookie. The name, “Snicker Doodle”, is said to have spawned from the German word, Schnecke Knodel”, which is snail dumplings. Perhaps, it’s a morph from the schnecken creation which is also a German born recipe. I’m not exactly sure, nor are the history books on the origin of this fine little delight. But this is a delicious, airy and soft snicker doodle recipe.

If you have kids who love cookies, this automatically becomes a kids favorite recipe. Perhaps the better name for this cookie would have been ‘kinderdoodle’. It’s a fail proof recipe that you will enjoy making with your kids. So, recruit some help, and get busy making your kids a great batch of ‘kinderdoodles’.

Snicker Doodle Cookie

This is another recipe which will be requested by your kids.
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 5 people

Ingredients

  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 8 TBS butter 1 stick (125gr)
  • 1/2 cup vegetable shortening
  • 1 3/4 cups sugar
  • 2 TBS ground cinnamon
  • 2 large eggs

Instructions

  • Preheat oven to 400°F. Sift together flour, cream of tartar, baking soda and salt; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 ½ C. sugar. Beat on medium speed until light and fluffy, about 2 minutes.
  • Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
  • In a small bowl, combine remaining ¼ C. sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets.
  • Bake until the cookies are set in center and begin to crack, but not brown. Take out, cool and transfer to cooling rack.
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