Real German Snickerdoodles Recipe (2024)

FAQs

Are snickerdoodles German? ›

If you've ever wondered how snickerdoodles came to be, you've come to the right place. The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants, cookbook author Ann Byrn says in American Cookie.

A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.

Snickerdoodles are often referred to as "sugar cookies". However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. Cream of tartar is added for its signature texture as another main difference.

1931s Joy of Cooking claims the term snickerdoodle is based off the German word Schneckennudel—a German pastry whose name literally translates as 'snail noodle'. A Schneckennudel is a yeast dough roll that more closely resembles a cinnamon bun, not a snickerdoodle cookie.

Kekse and – as at this time of year they're more commonly referred to – Plätzchen are general German words for cookies.

According to Byrn, a New York City cooking teacher and newspaper columnist shared her recipe for the cookies in a local newspaper. Cornelia “Nellie” Campbell Bedford's recipe—sugar cookie dough sprinkled with cinnamon and sugar—quickly went viral, so to speak.

Texture and colour: If the cookie crumb is still wet, doughy, or appears raw, the cookies need more time in the oven. Fully cooked cookies should have a slightly dry and crumbly texture.

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Your snickerdoodles may taste bitter if you are sensitive to the taste of cream of tartar. This snickerdoodle cookie recipe without cream of tartar is an excellent option if you fall into that category.

Why do my snickerdoodle cookies taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan. This will ensure you don't overbake your cookies and end up with a dry, hard cookie!

"Early English and Dutch immigrants first introduced the cookie to America in the 1600s. While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)...

Cornelia “Nellie” Campbell Bedford's recipe—sugar cookie dough sprinkled with cinnamon and sugar—quickly went viral, so to speak. “Which, at the end of the 19th century, meant the bar cookie was discussed in newspaper columns daily for the next year,” Byrn writes.

Lebkuchen was invented by monks in Franconia, Germany, in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg (Nuremberg). The latter is the most famous exporter today of the product known as Nürnberger Lebkuchen (Nuremberg Lebkuchen).

There is a strong baking tradition in Germany, from hearty breads to delicate pastries. And at Christmastime, that tradition is expressed through platters of cookies, like cardamom-scented slices dipped in chocolate, crisp sandwich cookies filled with jam and more.

In Germany, the popular Christmas confection called Spritzgebäck is made using a cookie press. Although the Germans have been credited with inventing the cookie press, some evidence indicates that the Scandinavians might have been the originators.