With a fun name like snickerdoodle cookie these little treats are amazing and delicious. Though nobody really knows where did the name come from, the Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is an interpretation of the German word Schneckennudeln, which means ‘snail dumpling’, a type of pastry.
A snickerdoodle cookie is soft and chewy, it has to be. No crispy, hard stone cookies allowed. That is the trademark of the snickerdoodle cookies. The key to a soft and chewy snickerdoodle cookie is to not over-bake.
I even under-bake these a little, to the point that they don’t crack on top. Cinnamon is the dominant flavor of the cookies. Soft, pillow-like snickerdoodle dough is rolled in cinnamon-sugar coating that is absolutely fantastic and achieved by rolling balls of cookie dough in a mixture of ground cinnamon and granulated sugar before baking.
The cookies also have there signature tang from the cream of tartar. Which is not so secret ingredient. This recipe is traditional and foolproof. Cookies come out perfect every single time. With just a few simple ingredients that everyone has in their pantry you can have mouthwatering pillows of soft dough on your plate in a flash. They are always a huge hit with kids and adults.
