The Snickerdoodle
The Snickerdoodle is a Maine favorite all year round, but they really hit their stride at the holidays.
Tangy, chewy and tasting warmly of cinnamon, they’re just plain good. Basically a sugar cookie, I’ve heard them referred to as an Amish sugar cookie and were first documented in the mid-18th century by the Moravians. Cookie historians suspect the name “snickerdoodle” was a bastardization of the German “schneckennudel”, which is a cinnamon spiced dessert.
What makes my recipe a little different is the addition of freshly ground nutmeg, which always is a winner at my house”
The technique is the same as for any cookie.
METHOD
Sift the dry ingredients.
Cream the sugar, eggs and vanilla until very light. This is where I grate in the fresh nutmeg to taste.
Combine the two and chill covered before you form into small balls, which then get coated in cinnamon sugar.
Bake at 350 degrees , preheated, and I would double pan mine.
INGREDIENTS
Here are the amounts needed:
- 1 c unsalted softened butter
- 1 1/2 c granulated sugar
- 2 large eggs
- 1 tb. Vanilla
- 2 3/4 AP flour
- 1/2 tsp. Baking soda
- 1 1/2 tsp. Cream of tartar ( for tang and rise)
- Dash of salt
- Cinnamon and sugar for rolling the raw cookie balls in.
After they are baked, remove to a cooling rack, they should be crinkly, crispy at the edges and with a chewy interior.
A great addition to any cookie exchange!
~ HAPPY BAKING AND HAPPY HOLIDAYS!
