A friend of mine had her birthday recently and she had asked me to make her something exceptionally magnificent to celebrate the occasion. Then she dropped some real subtle hints about the baked goods she loves. I had been contemplating some fall themed snickerdoodles and as it turns out, snickerdoodles are one if her favorite cookies. I knew I had some work cut out for me. I wanted to put a unique spin on a highly traditional cookie.
But before we get into that, have you ever wondered why the heck they are called snickerdoodles? I don’t think that’s a name you just pull out of thin air. “This cookie looks like a…snickerdoodle! Yeah, sounds good.” No, that did not happen. I was becoming extremely curious so I hopped on over to Wikipedia to do some research. I found out that the name comes from the German word Schneckennudeln. I don’t know if you guessed this but the direct translation is “snail noodles”. If you did guess that, congratulations. You deserve a gold star for that one. Or a snail noodle, if that sounds good to you.
Even though Oktoberfest technically ended a couple weeks ago, I still wanted to pay homage to this schnitzel-filled holiday with a batch of snickerdoodles. These cookies have a crystallized sugary crust that crackled when you bit into it. Enveloped in the crispy shell is a soft, dense center resembling an autumn pumpkin cake. The creative array of spices add warm undertones and complexity. While still having full pumpkin flavor, it is far from overpowering. Even someone who claimed not to like pumpkin enjoyed this cookie because it doesn’t smack you in the face with its’ pumpkinness. More like it taps you on the shoulder. Gently. Bottom line: they’re a little addictive, and a lot amazing.
1 1/2 cups flour
1 t cinnamon
1/2 t ginger
1/4 t cardamom
1/2 white sugar
1/2 c br sugar
1/2 c butter softened
1/3 c pumpkin purée
1/3 c sugar
3/4 tsp cinnamon
Preheat oven to 350°. Line two baking sheets with parchment paper. Whisk flour and spices in a bowl and set aside. With a stand mixer, beat both sugars, egg, and pumpkin. Add flour mixture on low speed in 3 parts, scraping down the sides occasionally.
Mix sugar and cinnamon together in a shallow dish.
Take rounded tablespoons of dough, roll in sugar mixture and place on the lined sheets, leaving 2 inches between each ball. Bake at 350° for 20 minutes, turning once.
Have a great day!