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Saturday, May 9, 2009

Dickershnoodles...I mean Snickerdoodles

Either way, it's a fun word to say! They are not really anything special to look at. Most people would probably pass them over if they see them on a tray full of cookies. They are the shy one of the group; the quiet, understated one in the crowd. But I implore you, please do not pass these by! Give them a chance; listen to what they have to say. You may just find yourself falling in love. I know I love them. There's that slight tang lent by the cream of tartar paired with the sugar cookie flavor you loved as a kid all wrapped up in a crackly coating of cinnamon and sugar that caramelizes ever-so-slightly on the bottom to lend even more depth to that flavor on your tongue. Ah, Snickerdoodles... Sometimes I do tend to forget how great Snickerdoodles are. A few days ago, Joie de vivre made some and my salivary glands started working overtime. I knew it wouldn't take long for me to whip up a batch. Not to mention that I had to send cookies to school with my daughter for her Kindergarten "graduation" the next day (and hadn't decided which kind to make until that moment). And what I said was true, my Snickerdoodles sat in the middle of that tray full of brightly frosted, heavily sprinkled, 75% store-bought cookie offerings looking all serene and understated. Of course the kiddos went for the "pretty" ones...all except my kiddo. She was in the know (lucky her). Ah well, whatcha gonna do? Did you know that Snickerdoodle originates from a (really) rough translation of a German word meaning "crinkly noodles"? Well, here is the recipe I always go to when I make my crinkly noodles (tee hee). Snickerdoodles from Baking Illustrated p. 430 , slightly adapted

2 1/4 c. AP flour

2 tsp. Cream of Tartar

1 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks unsalted butter, softened but still cool

1/4 c. vegetable shortening

1 1/2 c. sugar, plus 3 Tbs. for rolling

2 large eggs

1 Tbs. cinnamon for rolling

Preheat oven to 400 degrees F. Line baking sheets w/ parchment or spray with nonstick cooking spray. Whisk together flour, cream of tartar, baking soda and salt in a medium bowl; set aside.

Cream the butter, shortening and sugar at medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl. Add the eggs. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 20 seconds.

Mix the 3 Tbs. sugar and cinnamon for rolling in a shallow bowl. Working with heaping Tbs. of dough, roll into 1 1/2" balls. Roll the balls in the cinnamon sugar. Place on prepared baking sheets, spacing ~2" apart. Spray or grease the bottom of a small cup (or something flat) and slightly press down on balls; this helps the cinnamon sugar to "crackle" evenly during baking (you know, no "open" cookie spots showing). Bake until edges are beginning to set and centers are soft and puffy, 9-11 minutes. Let cool on baking sheets for 2-3 minutes before transferring to a wire rack to finish cooling. So, if you've never tried a Dickershnoodle...er, ah, I mean Snickerdoodle (see, isn't that fun), go ahead and try them next time you're in the mood for a cookie (without all the flair). Oh yeah, and to keep these (or any) cookies soft and fresh, rip off a small piece of bread and stick it in the container with the cookies while storing. This is another fabulous tip I learned from the Cooks Illustrated/ Baking Illustrated/ America's Test Kitchen folks (love them)!

Would you like to comment?

  1. I LOVE snickerdoodles!!! Those look so good!!!

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  2. I'm such an addict that I sprinkle still warm snickerdoodles with cinnamon sugar.

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  3. they look wonderful would have been good with my morning cappuccino love the way you write

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  4. Snickerdoodles are the bomb. I like to only cook them 3/4 of the way so they are still a bit gooey in the middle. Mmmm, gooey.

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  5. Dar snickerdoodles are my favorite cookie!! Now I want to whip up a batch!! Have a Happy Mother's Day!!

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  6. these are an absolute favorite in my house, which is a little weird because I never even heard of them until I was an adult

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  7. I know all about the lure of the Dickershnoodle. A surprise in disguise. I love these cinnamony delights!

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  8. Snickerdoodles are one of my husband's favorite cookies! Well, besides chocolate chip of course. Yours look delicious.

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  9. We're going to Warren's fathers in a few weeks and apparently he loves them... so I will definitely try this recipe out...thanks!

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  10. I need milk!!! I need some milk and a dozen of those cookies stat!!!

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  11. I usually only make these at Christmas for so me crazy reason. Thanks for the post, I think I'll make some today.

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  12. Snickering and doodling are fun but put them together and it's delicious! 8-)

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  13. I was probably in my 40's when I had my FIRST snickerdoodle. I'm trying to make up for lost time! LOVE these!!

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  14. mmm! these looks amazing! no need for storing tips, these will be gone in a flash, I guarantee you!

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  15. Your snickerdoodles are gorgeous--perfectly even. I would have gone for them and not the brightly 75% store bought ones that never taste half as good.

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  16. I have never made Snickerdoodles as I always imagined them to be so "white bread" but just looking at your photos I can actually smell the cinnamon-sugar! They truly look wonderful. I have no school party to bake them for, but my husband would love these and would be so happy to take them to his Friday Board Meeting at work next week! I'll let you know!

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  17. I love your writing, it's fabulous and I bet these cookies are too!

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  18. I discovered snickerdoodles a few years ago, and I really loved them then, and I still do.
    Happy Mother's Day.

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  19. I love these cookies...and I wish mine came out as perfect as yours...Happy Mothers Day girli! I hope they make you some yummy food today like you always make for them!

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  20. I love Snickerdoodles. I actually prefer simpler cookies like this. Yum! I could go for one right now with my coffee!

    Hope you have a nice Mother's Day also!

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  21. Most AWESOME cookie ever invented!! Simple Straight forward and to the point. no frills but absolutely delicious! I love the transition from crispy edge to slightly chewy center... Culinary Masterpiece... And here I always thought they were PA Dutch. HA HA

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  22. yum! i love snickerdoodles. they remind me of my grandmom :)

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  23. The best cookie ever! I can only bake them whenI have a full house - so I don't eat them all! Lucky Kindergarten class!

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  24. They look really tasty!
    I have a question.. is tartaric acid the same as cream of tartar?

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  25. These look so good, I want one for breakfast!

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  26. ...in answer to Natashya (cuz I wasn't sure, thought maybe other people may not be either...) found this: Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt (here: http://www.ochef.com/933.htm). I'm glad you asked N, so that I could find out, too :)

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  27. isnt cream of tartar the residue left over from wine production?

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  28. ...think those are tannins, LOL :D

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  29. My grandma used to love to make snickerdoodles. Happy times. Love the tip about the bread keeping the cookies fresh. I heard just yesterday that popped popcorn also works. Have you ever heard that?

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  30. ...no Lynn, I haven't heard that one before. I'm sure I'll give it a go, just to see...try almost anything once :)

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