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Snickerdoodles

Buttery sugar cookie dough tossed in cinnamon and sugar is the main trait of a snickerdoodle. Crisp sugary crust on the outside; tender and chewy on the inside. The name and origin however are up for debate. It's possibly just a whimsical New England name, or perhaps it's descended from the German snail shaped pastry called Schneckennudeln. Either way, they have been in the United States since at least 1898 when a recipe was sighted in the Boston publication, Daily Globe.

Ingredients

Units:
US | Metric
Metric | US
  • Egg - 1¾ oz
  • All Purpose Flour - 6⅝ oz
  • Baking Powder - 1/8 oz
  • Unsalted Butter - 4 oz
  • Granulated Sugar - 5¼ oz
  • Vanilla Extract - 1/8 oz
  • Granulated Sugar - 2⅛ oz
  • Ground Cinnamon - 1/8 oz

Servings

15 cookies

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