On this Wikipedia the language links are at the top of the snickerdoodle apple cobbler across from the article title. A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Snickerdoodles have traditionally been made with a blend of shortening and butter. The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet, James Whitcomb Riley.
In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sweets, drinks, etc. Big brands have taken the simple dessert and turned them into their own original products. For example, General Mills created a snickerdoodle flavored Chex Mix Muddy Buddies to their snack line. Subscription or participating institution membership required.
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The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years! This was one of the first cookie recipes I made as a kid. As I have shared before, I was fully obsessed with cookbooks as a little girl. My Mom collected church cookbooks and I would go straight to the cookie recipes and beg my Mom to let me whip up a batch.
I made this snickerdoodle cookie recipe 30 years ago and it is still the best I have ever tasted. When I used to teach a cooking school for kids, it was the first cookie I taught them to make because kids love them. So what makes a perfect snickerdoodle cookie? A snickerdoodle cookie has to be soft and chewy. It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated.
It also has to have the signature tang from the cream of tartar. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough. Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture.
Double roll the cookie balls into a cinnamon-sugar mixture. Bake just until the edges begin to become a light golden color. If you want them to be flat, press the balls down in the center before placing in the oven. I love to hear from you!
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In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well.