The classic Snickerdoodles recipe is made with butter, sugar, eggs, and flour and rolled in cinnamon sugar mix. These cookies have a famous crunchy outside texture and soft and moist inside.
If you would ask me what my favorite childhood cookies were, I would tell you, Snickerdoodles. I don’t know if I liked the name more or that mouthwatering cinnamon-sugary-buttery flavor, but they were always a perfect treat for me.
Here you can find links to my other delicious and popular cookies: Andes Mint Cookies, Raspberry Almond Thumbprint Cookies, and Oatmeal Cookies with Cranberries and White Chocolate.
Before making these famous cookies, I wanted to explore the origins of this catchy cookie name. Apparently, the history of these cookies is still a mystery. Some historians claim that the origins come from a Dutch or a German word, which means snail-like shape. Others say it originated in New England and it is just a nonsense word with no particular meaning. Even if it has no meaning, it is definitely unique and children love it!
Classic Snickerdoodles are made with butter, sugar, eggs, and flour and rolled in cinnamon sugar. That additional step of covering the cookies with a mix of sugar and cinnamon gives a perfect crunchy outside texture while keeping it soft and moist inside.
The process of making these Snickerdoodle Cookies is really simple. All you need is to mix all the ingredients, refrigerate, roll the dough balls in cinnamon sugar mixture and bake. You can keep baked cookies for up to a week in an air tight container. Though I can bet you, they will be gone within the first two days.