Edible Thoughts: Snickerdoodles

Do we hyphenate Snickerdoodle now (what up AP style changing up email all the time)? As much as I love grammar I don’t even care if we do or don’t now, because hyphenation doesn’t affect the taste of these grammatically and semantically perplexing cookies of deliciousness.

I will give you ten dollars if you can discover how these scrumptious cinnamon-ly soft cookies received their name, without using your Googling power. As I tell my students, in this context, Google is cheating.

Part of me feels like not understanding the name of these cookies makes them even more mysteriously delicious. It’s kind of like spoiling the end of the Lord of the Rings… only swap death, battle, war, lava, and good vs. evil with unicorns, rainbows, cinnamon, and cream of tartar.

This is quickly becoming my favorite non-pumpkin cookie recipe, thanks to http://lovintheoven.com/2010/03/even-better-snickerdoodle.html for allowing me to adapt this.

Snickerdoodles (Doodling on Snickers?)

Prep time: 15 minutes

Bake time: 9 minutes

Yield: 16-20 cookies

Time it takes to eat them all: 2 minutes


  • 1/2 cup butter (1 stick) or shortening, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar (dark or light)
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour (this is one recipe where I don’t use whole-grain flour)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar (DON’T LEAVE THIS OUT, you will lose the Doodle that makes Snickerdoodles what they are)

For rolling:

  • 2 tbs granulated sugar
  • 1 1/2 teaspoon cinnamon


  1. In a large bowl, cream together butter and sugars(brown and white). Add the egg and vanilla then beat with an electric mixer until smooth.
  2. In medium bowl, mix flour, salt, baking soda, and the cream of tartar.
  3. Gradually pour the dry ingredients into the wet, and mix well.
  4. Preheat the over to 300 degrees while the dough chills out (see what I did there?) in the refrigerator for 15-30 minutes.
  5. Combine rolling ingredients (cinnamon and sugar) in a small bowl.
  6. Take about 1 1/2 tablespoons of dough (or a spoonful) and roll dough into a ball. Roll the dough around in the cinnamon and sugar coating, put on ungreased cookie sheet. Repeat for the rest of the dough, spacing the cookies at least 1 inch apart.
  7. Bake the cookies for 9- 14 (MAX!) minutes, depending on the size. They may seem under-cooked  but they will bake more on the cookie sheet. The cookies will be soft once they cool.


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