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I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   



Tongue tied

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!


Pumpkin Snickerdoodles

1 cup butter, softened
1 1/2 cups white sugar
1 egg
3/4 cup pumpkin puree (remove extra
moisture with paper towel)
1 teaspoon vanilla
2 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin spice
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 cup white chocolate chips


Sugar mix for rolling dough in:
1/2 cup sugar
5 teaspoons cinnamon
1 teaspoon pumpkin spice


In a medium bowl combine all the dry ingredients: flour, baking soda, baking powder, salt, cream of tartar, cinnamon, pumpkin spice, nutmeg and ginger. Set aside. In a large bowl, cream butter and sugar with a mixer. Add in vanilla and egg and mix until combined. Place pumpkin on several paper towels and let water drain from pumpkin. Then place pumpkin in the bowl with the sugar and stir until combined. Add flour mixture to pumpkin mixture and mix together. Fold in white chocolate chips and then cover bowl with saran wrap. Place in refrigerator for one hour to chill.

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