Receta Sugar and Spice Makes Cookies So Nice.
Snickerdoodle, a whimsical
name for a cookie laden with sugar and cinnamon. Depending on the recipe, this light cookie
can be crunchy with a crackled top, or soft like a thin cake. Now the question is, why the name
Snickerdoodle? “The Joy of Cooking” (in
print since 1936) claims it is of German descent; corruption of the word
Schneckennudel meaning "snail noodles". Then there are the Dutch with
their word “snekrad” which also means “snail”.
The only thing I see similar to a snail is the round, sticky dough balls
rolled in the sugar/cinnamon coating. Personally I lean towards
the third theory of origin, 19th century New England, and the habit
of giving whimsical names. Geography
lesson time! New England is a
geographical region which comprises six states of the northeastern United
States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and
Vermont. It is bordered by the state of
New York to the west and south which leads to Utah. If you are looking at a United States map
right now, you’ve done a double take on what I have just written, and I’ve
totally lost you. Let’s follow my
disjointed logic; Brigham Young and
Joseph Smith were born and raised Vermont; however, they developed their Mormon
following in New York which eventually traveled to the Midwestern states, and
finally to Utah. So it shouldn’t be a
wonder for the love of Snickerdoodles by Utahns.
Here is the recipe from The
Joy of Cooking.
Snickerdoodles
Ingredients:
Flour -- 2 cups
Cream of tartar -- 2
teaspoons
Baking soda -- 1 teaspoon
Salt -- 1/4 teaspoon
Unsalted butter, cut into
chunks, room temperature -- 1/2 pound, or 2 sticks
Sugar -- 1 1/2 cups plus
1/4 cup
Eggs -- 2
Cinnamon -- 4 teaspoons
Method:
1. Preheat oven to 350°F.
Mix the flour, cream of tartar, baking soda and salt together in a large bowl.
2. Add the butter and 1
1/2 cups of sugar to the bowl of an electric mixer and cream together on medium
speed until the butter is light and fluffy and the sugar is well incorporated.
Reduce the mixer speed to low and add the egg, beating until it is incorporated.
3. Remove the bowl from
the mixer and mix in the dry ingredients with a spatula until well blended.
Wrap in plastic and chill for at least one hour.
4. Mix together the 1/4
cup of sugar and cinnamon in a large bowl. Form walnut-sized balls out of the
cookie dough and roll the balls in the cinnamon-sugar. Place the balls on a
greased or parchment-lined baking sheet, spaced about 2 inches apart.
5. Bake for 8 to 12
minutes, turning the pan once for even baking. Cool 5 to 10 minutes on the pan,
and then remove to a rack and cool completely.
About 2 dozen cookies.
A month or so ago, I was
shopping at Walmart and came upon “Pumpkin Snickerdoodle Cookies” in the bakery
department. Now while we love pumpkin
cookies, the incorporation of Snickerdoodles was tempting to taste test. Primarily they were regular pumpkin cookies
with an extra sugary topping, and a slight crispness around the edges. While not impressed, it did give me the
inspiration to create my own version. My
wonderful “guinea pigs” from the Monticello City Office, San Juan Record and
Monticello Welcome Center were pretty much in agreement; soft cookie with a
slight pumpkin taste, more of the Snickerdoodle coming out in my version.
Especially at this time of
the year when pumpkins are being carved into Halloween décor; “the guts” being
converted into roasted pumpkin seeds; the meat going into pies and breads, now
you have another type of pumpkin cookie to make! Serve them up next to the Thanksgiving
desserts; place a few on Santa’s plate for that extra good girl/boy gift in
your stocking. Then again, a few on your
own little plate, a steaming hot mug of cocoa, a good book to lose yourself in,
now that’s cozy comfort time!
Pumpkin Snickerdoodle Cookies
Ingredients:
3 and ¼ cups all-purpose
flour
3 and ½ tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3/4 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 cup granulated sugar
3/4 cup packed brown sugar
(golden for light coloring; dark for darker coloring of cookies)
1 cup unsalted butter,
melted and cooled.
1 large egg yolk
1 (15 oz.) canned pure pumpkin
1 and ½ tsp vanilla
extract
For rolling:
¼ cup granulated sugar
1 and ½ tsp ground
cinnamon
Preparation:
In a medium bowl, sift together
flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon,
ginger, and nutmeg; set aside.
In a
large bowl, cream together butter, granulated sugar and brown sugar, but only
to combine, not to the pale and fluffy stage.
Mix in egg yolk, pumpkin and vanilla extract thoroughly.
Still Use My Tupperward Egg Separator.
Set mixer on low; slowly add in dry
ingredients until combined; scrape down sides to incorporate all ingredients. Cover bowl with plastic wrap, chill in
refrigerator for 1 hour; dough will be slightly sticky, but manageable for
rolling.
Preheat oven to 350
degrees. Line cookie sheets with
parchment paper.
In a small bowl, whisk
together sugar and cinnamon. Scoop dough out 1 tablespoon at a time, roll into
a ball; roll dough ball in cinnamon sugar mixture to coat evenly. Space cookies 2-inches apart; bake for 15
-17 minutes (they should look just slightly under-baked as they'll cook
slightly once removed from oven). Cool on cookie sheets 5 minutes, transfer to wire
racks to cool completely; outside of cookies will become crispier while inside
will remain soft and cake-like. Makes 4 dozen cookies.
Mary Cokenour