Snickerdoodle cookies have nothing to do with snickers or doodles. These cinnamon and sugar-dusted cookies, popular since colonial times, are a delicious treat with a nonsensical name. According to The Joy of Cooking, the name “Snickerdoodle” might come from German word “schneckennudeln”, which means “snail noodle.” You can be sure that our version has no snickers, no doodles, no snails, or noodles. It’s just a yummy, soft cookie.
- 2 cups (240 grams) all-purpose flour
- 3 teaspoons ground cinnamon, divided (feel free to use apple or pumpkin pie spice to mix things up!)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (198 grams) granulated sugar
- 1 stick (½ cup, 113 grams) butter, at room temperature
- 1 large egg
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- ¼ cup (53 grams) turbinado sugar or sugar in the raw
- Sift the flour, 2 teaspoons of the ground cinnamon, baking powder, baking soda, and salt onto a sheet of parchment paper. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream the granulated sugar and butter until fluffy, 4 to 5 minutes.
- Add the egg to the butter and sugar mixture and mix until thoroughly incorporated.
- Add the corn syrup and vanilla extract and mix until well combined.
- Add the flour mixture to the butter and sugar mixture and mix until incorporated. Scrape down the sides and the bottom of the bowl and mix well.
- Split the dough into 2 logs about 3 inches in diameter. Wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 350ºF. Prepare 2 baking sheets with parchment paper or a silpat.
Remove the dough from the refrigerator and cut each roll into ⅛- to ¼- inch-thick slices and place on the baking sheets. Sprinkle each cookie with some of the the remaining 1 teaspoon of cinnamon and the turbinado sugar.
- Bake for 10 to 12 minutes, or until lightly golden. Cool on a wire rack.