Snickerdoodles is a plain and simple recipe and most of the ingredients are basic ones that will be found in the cupboard.
Where on earth did they get the name snickerdoodle?
It might be Dutch or German in origin depending on the source of the information. The name could be an adaptation of the German word Schneckennudeln, which means snail dumpling (that doesn’t sound very tempting). Another source says the word ‘snicker’ comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail-like shape.
No matter the source they are a plain and simple, soft and chewy cookie that tastes delicious.
- 3/4 cup sugar
- 1/2 cup butter
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cups gluten free flour
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- 2 tsp sugar and 2 tsp cinnamon mixed together for the coating
Use gluten free flour to make this a suitable recipe for those that are gluten free. All other ingredients are naturally gluten free.
- Cream butter and sugar together.
- Beat in egg and vanilla.
- Mix dry ingredients and stir into butter mixture until well mixed.
- Form dough into balls and roll in cinnamon sugar.
- Flatten dough balls with a fork.
- Bake 8 to 10 minutes at 375 F on greased cookie sheets.
More dessert recipes.
- apple rhubarb crumble
- banana bread
- rhubarb cake
- stewed rhubarb or rhubarb compote
- zucchini bread
Trick: Here is a little trick to remember how to not get desert and dessert mixed up. Desert only has one s because you only want to be stranded in the desert once, but dessert has 2 s’s because you always want double the dessert!
More of my gluten free recipes.
Hint: if you have a baking pan that has a build up of stains/grease on it and can’t see to remove it. Try a paste made of baking soda and hydrogen peroxide spread over the stain. Leave it for a few hours and then wash away, constantly rubbing with a paper towel. Depending on the build up you might need to do the application a few times.