why are they called snickerdoodles?

no one knows where the name comes from. maybe it’s german. maybe it’s dutch. maybe it’s named after a fairytale hero from the 1900’s. i really don’t like the name, to tell you the truth. i wish they had another name. but i love the cookie. i’ve made these cookies a few times now. i must say, they turned out better the second time. the trick: i used more earth balance so they spread out more and were way more moist, so i’ve adjusted the recipe accordingly. who doesn’t love cinnamon and sugar? the telltale sparkle of sugar and crackle in cinnamon is ever present in this snickerdoodle.

i was on the phone with my sister a few weeks ago when making them, and she mentioned that snickerdoodles were her favorite cookie, and if she is anything like me, she says that about every cookie. i brought her a batch a few days ago, and she really liked them! i didn’t expect a great reaction to them, mostly because she is fairly inscrutable, and also because they’re vegan. but she seemed pretty sincere and said she couldn’t tell they were vegan. i definitely loved them, and could not tell they were vegan, and also could not tell they were “healthy”. i’d like to keep these bad boys around as a staple cookie on a regular basis.

and yes, you can sub all purpose flour if you wish. if you choose to do that, i would add 1/4 cup of flour since it won’t soak up as much of the moisture as whole wheat pastry would.

vegan snickerdoodles:

for cookie:

1 2/3 cups whole wheat pastry flour

1/4 cup cornstarch

1 tsp baking powder

1 tiny pinch of salt

1 stick (1/2 cup) cold vegan margarine

3/4 cup sugar

1/3 cup soy milk

1 tbsp vanilla or a good scraping from a vanilla bean

for cinnamon sugar:

1/2 cup sugar

3 tbsp cinnamon (i use saigon because it is a little spicier)

preheat oven to 350f. prep a few cookie sheets with parchment paper.

mix cinnamon sugar and place in a shallow bowl. set aside until it’s time to assemble.

whisk together flour, cornstarch, baking soda, and salt. set aside.

combine margarine and sugar with mixer until mixed and fluffy.

beat in soy milk and vanilla until just mixed.

add flour mixture and beat until just mixed (maybe a minute or less).

scrape dough out by the heaping teaspoon or tablespoon and roll into ball. roll and completely coat balls and place on cookie sheet 2 inches apart. if you like your snickerdoodles flat and a little crispy, you can flatten slightly with the back of a spoon. if you like them puffy, don’t touch them.

bake for 8-10 minutes, depending on the thickness of the cookie and the softness you desire.

cool on wire rack.

cookies can be kept in sealed container, cookie jar, or cake dome for a week or so, if you can keep them that long. this recipe makes between 24-48 cookies, depending on how big you make them.


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