Snickerdoodles: Something to Smile About

This is one of the first recipes I made in 7th grade cooking class, and I must say, it is one fun cookie.  I mean, we can attack this at different angles, but it’s so obvious it would be silly not to start with that name.

Snickerdoodles.  Snicker.  Doodles. 

It calls to mind a giggly child making wobbly crayon-art.  This thought alone cracks a smile on my face, not to mention the thought of the delicious treat.

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I had to wiki this to find out what baker had such a whimsical knack for naming.  (And I’d also like to know what he named his dog.) 

Good ol’ Wikipedia says a thing or two about crazy New English pastry naming habits (attributed with cookie names like Tangle Breeches and Kinkawoodles, I’d have to concur,) before going on about the German word Schneckennudeln, aka "snail noodles.”  This, of course, makes tons of sense.  Minus the snail and noodle parts.

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I think I’m just gonna have to theorize that someone was having a great deal of fun when they came up with this one.  After all, fun cookies + fun name = more fun to make!

Next, they’re sugar cookies.  That’s actually a kinda boring cookie, if you ask me.  These ones, though, are undeniably unboring.  Fluffy, chewy, crisp on the outside, covered in granulated sugar and powdered cinnamon, these dolled-up dainties are the debutantes of sugar cookies.

I also really like the way they crack a little as they crisp and puff.  It does it like, 82% of the time, which makes it almost special when they achieve that look.

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 But, there’s something about these cookies that will give you more to smile about, and that’s the fact that they are so tasty… and still so much lighter in the fat-and-calories department!  Whether you were holding your breath for that or not… I’d say it’s a nice bonus.

Snickerdoodles

I guess I’d say the name is apt; while eating a couple of these cookies straight out of the oven, I’m always wearing a little smirk on my face.

¼ c. butter, room temperature

¼ c. coconut oil (or vegetable shortening)

¼ c.  0% or 2% Greek yogurt

¼ c. fruit puree – applesauce or pumpkin work best

1 ¼ c. sugar

2 eggs

2 tsp. vanilla extract

2 c. whole white-wheat flour

¾ c. all-purpose or pastry flour

2 tsp. cream of tartar

1 T. baking soda

¼ tsp. salt

For coating:

4 T. white sugar

4 tsp. ground cinnamon

Preheat oven to 400 degrees F.

Thoroughly cream together butter through vanilla in a mixer or with a whisk.  Mix flours through salt separately, and then add to the wet ingredients, mixing just until combined.

Use a small scoop to shape into rounded cookies.  If the dough is too sticky, you can place in the refrigerator for 30 minutes or so, or the freezer for about 5-10 minutes before starting again.

Roll each cookie in sugar and cinnamon (combined in a separate bowl) and place on a greased cookie sheet.

Bake 8 to 10 minutes, or until set but not too hard.  Remove immediately from baking sheets.  Enjoy as immediately as possible.

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