Snicker-what?

What kind of name is Snickerdoodle? Why is this traditional cookie called a Snickerdoodle? WHY? Where did it even come from? I cannot think of any link ‘snicker’ or ‘doodle’ has with a cinnamon-sugar rolled fluffy cake-cookie.

So I went to the one source I knew would give me answers – Wikipedia.

26Here is what they had to say on Snickerdoodles:

” The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”),[3] a kind of pastry. A different author suggests that the word “snicker” comes from the German word Schnecke, which describe a snail shape. Yet another hypothesis suggests that the name has no particular meaning or purpose  and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.”

I still don’t get it to be honest. Snail noodles = cookie?
But I can understand the English fancy for weird names – ever seen the ‘Gorgeous Georgians’ on Horrible Histories?

Anyway, it was funny they mentioned The Joy of Cooking, because that is where I got this recipe. Obviously I should read whole web posts instead of a few choice cuts 😛
Often I get my recipes from this website and they are almost always fantastic.

16These Snickerdoodles were sweet and tasty with a very crumby-cakey texture inside and a delightfully crisp exterior, with just  the perfect touch of cinnamon. I love how these cookies make one feel so comfortable and warm – almost as if they are living in a carefree world, by the fire with a warm cup of hot chocolate (since me and tea = gross!)

There is no obsessive need for more cookies or any high flying emotions one can tend to get from, say, these brownies or something. They are the very embodiment of the word ‘content’.

Why not try them today and give yourself a bit of a rest from the usual passion baking and cooking seems to offer? 🙂

These are some changes I made to this recipe:

  • Used whole wheat flour – when it comes to family baking, I tend to use *ugh* healthier ingredients
  • I reduced the baking powder to 1 tsp for the whole recipe (see my last disaster here :P)
  • I made sure of refrigerating and didn’t make it optional – easier to roll, less spreading and a generally softer and moister cookie in the long run
  • I increased the amount of cinnamon in the coating to what I deemed appropriate – I would say approximately 3-4 tsp
  • I added just a smidgen of cinnamon into the cookie batter for the fun of it 🙂
  • I increased the vanilla essence to 2 tsp because I always do 😉
  • When it came to pressing down the cookie I barely pressed down, just enough to give it a round shape instead of the cookie and kept it pretty thick – this made for soft and cakey-er cookies

45Oh and before I leave you on this note, be warned that I will probably be making references to Horrible Histories for a while to come continuously – I am a huge lover of history and this is the best way to learn it!

And Mat is also a little incentive  from the show – I couldn’t find a brilliiant picture so just watch the show and you will know who and what I mean 😉

Till next time (soon) 😀

23 Comments

  1. Pingback: Third Time Lucky For Mother’s Day 2012 « Go Bake Yourself

  2. Jen says:

    Okay, great food blog minds think alike. I cannot believe we both wrote about the origin of snickerdoodles in our blogs! I feel a foodie kinship from across the miles!

    Great cookies and once again, beautiful pictures!

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  3. Maggie @ kitchie coo says:

    I like the explanation that Snickerdoodle is just a whimsical name! That makes this a delightfully whimsical cookie to eat. This is a fun post and always appreciate learning some of the history behind foods. Oh, yeah, and who doesn’t like a snickerdoodle? These are perfect-o!

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  4. Tina@flourtrader says:

    Snickerdoodles are a classic favorite-yum! After reading this and seeing the end result, I think that the alterations did make for a better, fluffier cookie. You should name these snicker goodies! Great creative post here, bravo!

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  7. Bam's Kitchen says:

    Just a heads up, my teenage boys are on their way to your house. You best double your batch of cookies. They always happen to lean over my should just when I open your website and say, “Can you please make that?” Take Care, BAM

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  10. Lauren says:

    I have never had a snickerdoodle before, although I like that they sound more cakey than cookie – I prefer it that way!

    I am interested that they work just as well with whole wheat flour. I’ve made the switch before and the results ended up much drier!

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    • Choc Chip Uru says:

      Well it actually depends – snickerdoodles come both as thin and chewy as well as soft and cakey – but I am with you – soft and cakey 🙂
      I am surprised about the whole wheat flour – I use it quite often when I cook for my family and the results are almost always the same – but I will keep it in mind for sure
      Thanks for stopping by 🙂

      Cheers
      Choc Chip Uru

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  12. Susie says:

    I love snickerdoodles and yet I have never baked them myself. Which that in itself seems strange as I bake all the time. I’m going to try your recipe as I like how they are not thin and spread out but do look cakey. I bet they tasted amazing, they sure look good.

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