Snickerdoodles are one of my sister’s favorite cookies to make for the holidays. They’re so simple, yet a classic. I always found the name “snickerdoodle” to be quite interesting.
Some say that snickerdoodles originated in New England, and that the name is simply a nonsensical word. The Book of New England Cookery, their explanation was “New England cooks had a penchant for giving odd names to their dishes—apparently for no other reason than the fun of saying them.”
Others say that the cookies came from Pennsylvania, brought to America by Dutch-German immigrants. The name is a deviation a German word schneckennudel meaning “crinkly noodle” or “snail.” Snickerdoodles are popular in Amish markets throughout Pennsylvania Dutch country. (source)
The Snickerdoodle became widely popular when a New York cooking teacher and newspaper writer, Cornelia Campbell Bedford, published a snicker doodle recipe for the Cleveland Baking Powder company. While the original snickerdoodles had heavy spices and nuts, her version was a sugar cookie covered in sugar and cinnamon, the version we more often see today (source, source).
I actually baked this a long time ago but never got around to posting it. This was the first time I used artificial light to photograph my food, thanks to a lightbox setup that was a gift from my brother and sister. While it was something I need to practice more on, it was really cool being able to take pics at night and not stress so much about the daylight.
Adapted from Sally’s Baking Addiction
Snickerdoodle Cupcakes with Cinnamon Frosting
1 and 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 and 1/4 cups granulated sugar, divided
1/4 cup Greek yogurt
3/4 cup milk
1 tablespoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
6 tablespoons unsalted butter, at room temperature
8-ounce package cream cheese, softened
3-4 cups confectioners’ sugar
2 teaspoons ground cinnamon
1 to 2 tablespoons milk, enough to make a spreadable frosting
Preheat the oven to 350°F. Spray your muffin pan with cooking spray.
In a bowl, mix flour, baking powder, baking soda, and salt together and set aside. In another bowl combine the melted butter and sugar. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients. Batter will be thick.
In a small bowl, mix the remaining 1/4 cup of sugar and the cinnamon together. Set aside. Fill each cupcake just under halfway, then top with cinnamon-sugar mixture. Add more cupcake batter, until 3/4 full. Top each cupcake with more cinnamon-sugar and gently swirl
Bake the cupcakes for ~20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Beat together the butter and cream cheese until light and fluffy. Add the sugar and cinnamon, beating well. Add the milk a little at a time, until the frosting is spreadable. Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes.