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Wednesday, November 10, 2010

{Snickerdoodles: My favorite cookie}

Or how about a snicker?

As in doodles!


I’ve always loved the name of this cookie. It makes me giggle.

Not, it USED to make me giggle when I was a kid. It makes me giggle still.

There are many theories, though no one knows for sure, where the name for these soft, sweet, and cinnamony (ignore spellcheck, it’s a word) cookies came from.

The Joy Of Cooking” claims that they are most likely German, coming from the word Schneckennudeln,  meaning ‘Snail Dumplings’. However, why ANYONE would want to name a cookie Snail Dumplings is so far beyond me that I have no words.

It’s also been suggested that it comes from the Dutch word snekrad or the German word Schneck which both refer to a snail shape.

This is worrying.

My cookies do not look like snails.

Have I failed the Schneckennudeln …errr.. Snickerdoodle task?

I think not.

Another variation of the story is that snickerdoodle is Dutch in roots and its name is an abbreviation of "Saint Nicholas."

I like this story much butter.

HAHA, I typed butter. Freudian Slip much?

I meant… I like this story much BETTER.

Although I’m not sure how Snickerdoodle is an abbreviation of Saint Nicholas. Abbreviation means shortening. Snickerdoodle is no shorter than Saint Nicholas.

But let’s debate that some other day.

Or not.

I’ve used many Snickerdoodle recipes over the years. It’s really just a trumped up Sugar Cookie using Cream of Tartar instead of Baking Powder. The Cream of Tartar gives them their signature crackle tops.

Here’s the one I used for these cookies:
Mrs. Sigg’s Snickerdoodles
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Cream together butter, shortening, sugar, eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough (about a tablespoon) into balls. I highly recommend getting a cookie scoop. They are the perfect size. Mix the 2 tablespoons sugar and the cinnamon. Coat balls of dough in mixture. Place 2 inches apart on ungreased baking sheets (or Parchment Paper!!!!!!). Bake 8 to 10 minutes, or until set but not too hard. I baked mine 9. Exactly. Remove immediately from baking sheets to wire racks.

Original recipe was found at

I don’t think it will be a shock to anyone when I say… Christmas is getting close.

These cookies, though good anytime of year, just feel kinda Christmasy.

Don’t forget to add Snickerdoodles to your holiday baking list.

These are someone’s favorites.

I won’t mention names, but like the cookies, he is quite soft and squishy.

And jolly.

Can cookies be jolly?


He likes his with milk.

And the reindeer like apples.

I’m just sayin’…..

With a whisk and a dream…(and now has her name on the NICE list) Tina


  1. These look yummy, Iam going to try your recipe!
    Thanks Tina


  2. Someone would be me! I love snickerdoodles. They are so yummy, I don't care where the name came from. :)

  3. Mmmm...we love snickerdoodles here! When Julie is in the mood for cookies, these are the ones that she bakes. We use the America's Test Kitchen recipe, but we'll have to try this one, too (it looks like it may be pretty similar; will have to check).


...because life should be sweet.


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