I’m not sure why, but I came to associate snickerdoodles with Christmas. You can hardly find any of these cookies sold in Singapore, in fact, I don’t think I’ve ever seen them in any supermarkets or food speciality stores. However, they seem to pop up in Christmas cookie lists online almost everywhere nearer the festive season.
I did a history search of this cookie online, and found out from Wiki that the Snickerdoodle might actually be from a German origin, and that the name is possibly weirdly derived from the German word Schneckennudel (or “snail noodles” – a pastry that looks like a snail shell). That, or it could very well just be a whimsically named cookie with no particular meaning.
It is after all, a sugar cookie. But one that is jazzed up with a coating of cinnamon sugar.
Christina Tosi shared in her Momofuku Milkbar cookbook that the confetti cookies were snickerdoodle-inspired. The recipe includes cream of tartar and baking soda, which gives cookies their characteristic crackled tops. I’ve baked snickerdoodles once a long time ago, and though I love cinnamon, the recipe I tried was toothachingly sweet.
So I thought since the confetti cookie is a snickerdoodle-inspired, why not try baking it as one?
And so this led me to discover my favourite Snickerdoodles. For this recipe, I personally like to bake them a little longer – the recipe produces a beautifully light and crunchy cookie. If you like chewier and softer cookies, just bake them for the allocated time.
- 2 cups (225g) butter, room temperature
- 1 1/4 cup (260g) golden castor sugar
- 2 Tbsp (50g) glucose
- 2 eggs
- 2 tsp (8g) vanilla extract
- 2 1/2 cups (400g) flour
- 2/3 cup (50g) milk powder
- 2 tsp (9g) cream of tartar
- 1 tsp (6g) baking soda
- 1/4 cup (50g) golden castor sugar
- 1 tsp cinnamon
1. Beat together butter, sugar and glucose in a bowl of a standmixer with the paddle attachment on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl.
2. Add the eggs and the vanilla, and continue to beat for about 7 to 8 minutes.
3. Reduce the mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt. Mix until the dough comes together for about 1 minute. Be careful not to overmix the dough!
4. At this point, you need to chill the dough before baking (like the confetti cookies, these will not bake well at room temperature). You can either chill the dough in a cling wrap, or scoop the dough using a 1/8-cup scoop onto a baking sheet lined with baking paper and chill the entire pan.
6. Preheat the oven to 175°C / 350°F.
7. In a separate bowl, combine the additional 1/4 cup golden castor sugar and cinnamon powder.
8. Take the chilled dough and roll them in the cinnamon sugar. Arrange them about 2 inches apart on the baking sheet and bake for about 10 minutes. For crunchier cookies, leave them in for about 2 - 3 minutes longer (watch them and make sure they don't become too dark around the edges).
9. Remove from oven and leave to cool on wire rack.