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Snickerdoodle is such a fun word to say! If you've never heard of them you wouldn't even think someone was talking about a cookie. They've come to be popular around the holidays, but as basically a sugar cookie rolled in a cinnamon-sugar mixture, they are delish year-round!
These particular babies are gluten free and could easily be vegan, based on your butter selection. With the crunch of a ginger snap, these cookies provide a buttery-sweetness, with just a hint of cinnamon. If you prefer a softer doodle, simply store in a container with some extra space/air. To keep them crispy, store in a Ziploc bag. No extra air.
So, make a batch today. Then, share with some friends/neighbors. We can't keep all this goodness to ourselves!
These cinnamon-sugar cookies can also be referred to as snipdoodles. While popular in New England, they are believed to have originated from Germany. The name may come from the word schneckennudeln, which loosely translates to "crinkly noodles" in German. The world may never know...but it's fun to say!
Mostly- the dough is very similar. The main differences lie with the addition of cinnamon and cream of tartar. Before baking, snickerdoodles are rolled in a cinnamon-sugar mixture. Cream of tartar is also added to the dough, which provides a bit of a tangy flavor.
Yes, this cookie dough could be made and kept in the fridge for 1-2 days, prior to baking. It will need to sit at room temperature for a few minutes before you'll be able to scoop dough onto the cookie sheet.
With simple ingredients and that sweet cinnamon flavor- these classic, crispy, gluten free snickerdoodles never disappoint!
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