Snickerdoodles Cookies Tested Recipe & Video

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Snickerdoodles have been around for a long time, yet they are often overlooked. Maybe it is because they are more plain looking than today's creations or maybe it is because they do not use exotic ingredients. But what these old fashioned Snickerdoodles do have is great flavor, so it is almost impossible to eat just one. While using the most basic of ingredients; butter, sugar, eggs, flour, and ground cinnamon, when you bite into one you will find the edges are wonderfully crisp yet inside the texture is soft and chewy with a lovely buttery sweet flavor. Snickerdoodles are similar to a sugar cookie in taste, only instead of sprinkling a little white granulated sugar on top of each cookie before baking, you roll the entire cookie in a cinnamon sugar mixture.

Today's Snickerdoodle recipes are different from older ones in that they use baking powder as the leavener, instead of cream of tartar and baking soda. (If you want to try this combination, just replace the baking powder in the recipe with 2 teaspoons of cream of tartar and 1 teaspoon of baking soda.) These cookies should be baked only until the edges begin to brown. This will keep the outside crisp with a soft and chewy interior. Baking them longer will make them more crisp and not as soft inside. These are delicious warm or at room temperature. They will keep very well so they make an ideal cookie for holiday gift giving.

Snickerdoodles, also called Snipdoodles or Cinnamon Sugar Cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name.