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:
- 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 cookiesDirections
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