|I'm Just Cookin'|
|Written by Darci Tomky|
Oh, the snickerdoodle. It’s just really fun to say. Go ahead, say it aloud. Snickerdoodle. Snickerdoodle. Snickerdoodle.
This traditional cinnamon sugar cookie is fun to eat, too. Everything about it just screams good old home cookin’, with its soft sugar cookie inside and a slightly crisp, cinnamon outside.
They say this cookie may have come from the Germans or the Dutch. Others say it originated in New England. “Schneckennudeln” is a German word that means “snail dumpling.” Try saying that word three times fast and you’ll probably end up with snickerdoodle! Who knows?!
If you google schneckennudeln, you’ll find photos of cinnamon pastries rolled up like snails—a bit like a snickerdoodle, I must say.
One of the great things about this legendary cookie is that it’s easy to whip up with ingredients you keep on hand in your pantry. This fall, if you’ve got a bit of extra pumpkin to spare, mix it in with your snickerdoodles, add some spices and white chocolate chips, and you’ve got an extra soft, extra moist, extra delicious snickerdoodle.
This autumn recipe comes to you compliments of my older sister, Nicole—pictures and all! She found these cookies online at www.iheartnaptime.net and simply fell in love with them. Love at first taste!
1 cup butter, softened
Pre-heat oven to 350 degrees. Prepare cookie sheets with non-stick spray or parchment paper. Roll dough into 1-inch balls and then roll into the sugar mixture. Place cookies on your pan 1 inch apart. Bake for 12-13 minutes. Allow cookies to cool 1-2 minutes on the pan and then place them on a cooling rack. Enjoy!
Holyoke Enterprise November 14, 2013