Snickerdoodles | frites & fries
     

No one told me today was Foods-on-a-Stick day otherwise I would’ve made an artery clogging food stick item just for today. So today is going to be Snickerdoodles Day, okay?

Snickerdoodles are cookies dusted in sugar and ground cinnamon. They’re chewy, delicious, and pretty easy to make. The ingredients and flavors are so simple that it’s just a good “core” cookie to know how to bake and whip up last minute.

Snickerdoodles are delicious but that being said, I think it has a stupid a strange cookie name. Well, you should know that Snickerdoodles have a questionable history because no one really knows why it is the way it is. Some food historians speculate that it’s named after a German treat while others suggest that this cookie was named after a tall tale hero named Snickerdoodle who drove a peanut car (or peanut plane, depending on who you ask). If you ask me, I find the latter explanation kind of dumb because there are no peanuts in the cookie. It would make sense if it did, right?

Meh.

So anyways, um, Happy Snickerdoodles Day, everyone!

For two dozen cookies:

  • 1/2 c. butter
  • 3/4 c. granulated sugar
  • 1 large egg
  • 1 1/3 c. all purpose flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/2 tsp. pure vanilla extract
  • pinch of salt
  • 1/4 c. granulated sugar
  • 1 tbsp. ground cinnamon

Preheat the oven to 350F. Cream together the butter and sugar — until creamy. Add the egg and then the vanilla extract. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add half of the dry mixture into the creamy mixture and mix well; add the rest of the dry mixture into the batter. Wrap the dough in saran wrap and refrigerate for about an hour. When the dough is chilled, unwrap the dough and take a small chunk of dough — enough to roll it into a small 3/4” ball. Roll it into a ball with your hands and roll the ball into a small dish with 1/4 cup of sugar and the tablespoon of ground cinnamon. Flatten the ball into a 1/2 cm thick circle on a parchment paper lined baking sheet. Repeat until there are a dozen cookies on the baking sheet.

Bake for 8-10 minutes until the edges are golden brown. Repeat if necessary (obviously). Let it cool completely before serving.

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