So, Snickerdoodles are all kinds of fabulous. I managed to narrow down my list of Things I NEED to Bake Immediately, and whipped up a batch of the cinnamonny treats to take with me to my afternoon function yesterday.
They’re super simple to make, and the only ingredient I didn’t already have on hand was the cream of tartar. But that comes in small packets, so no need to stock up on a big bakkie that’s just going to go stale.
Full disclosure, I really do think the name is kind of stupid though. Every time I say Snickerdoodle, I subconsciously start humming Yankee Doodle Dandy, and picturing Snickers bars doing a weird chocolately can can (which, now that I’ve seen Sausage Party, is all the more disturbing). It’s a bizarre name for a biscuit, right? And I STILL think it should be a pie of some sort. Anyway, I asked the internet why, for the love of all that is leavened and golden brown, they’re called Snickerdoodles, and… it turns out they may have come from Germany originally, where they were probably known as schneckennudeln (crunchy German cookies sprinkled with cinnamon), and well, you know how people are when they can’t (be bothered to try to) pronounce something properly… “Schniker-what? Snickerdoodle? Yeah, let’s just go with that.”
But guys, according to one online explanation – schneckennudeln means SNAIL DUMPLING! And that’s just perfection. So I think, when I make these again, that’s what I’ll tell people they are.
Speaking of people, the guests at the party loved them. They really are delicious. The cinnamon sugar coating on the outside crisps up nicely, while the inside stays soft and doughy and yum. This is one of those recipes where, when the eight minute timer goes off, you want to jump up and whip them out immediately. There’s no “baking by smell” with these. Timing is everything.
I’ll definitely be packaging up a bunch of snail dumplings as gifts this Christmas. So, who’s on my Nice list? Oh, who’m I kidding – even those on the Naughty list deserve some of these.