Does anyone have a guess or theory why Snickerdoodles cookies are only available from now til Christmas?Either home made or pre-prepared?
Just wondering.
Why can’t you make them any time? They’re not that difficult. In fact, I may make a batch sometime next week!
Federal law prevents making them the rest of the year. (The Snickerdoodle Act of 1953, I believe.)
I’m a scofflaw. I shall not be constrained by silly laws. scoff! scoff!
I can tell you on good authority as a Snickerdoodle aficionado that they are perfectly fine to eat at any time.
They are also not hard to find at any part of the year. They are one of the most common kinds of cookies sold by bakeries because, scientifically speaking, they are awesome and delicious.
You can also find Snickerdoodle flavored “stuff” (like ice cream) at any time because, again, objectively awesome as declared by the laws of the universe.
My problem is most commercial snickerdoodles (or pretty much all of them), don’t have what to me makes a snickerdoodle a snickerdoodle and not just a cinnamon sugar cookie—that slight tang of cream of tartar instead of just generic baking powder. Without that slight tang, it’s just another cinnamon sugar cookie. And it makes me sad when I get a snickerdoodle without it. Just call it a cinnamon sugar cookie and I’d be okay with it.
Yeah I realize you can whip them up any time. But the Snickerdoodle stuff comes out every year before Halloween. I think that’s when I remember them most, for fall snacking.
Snickerdoodle place and bake cookies. And the prepackaged mix. Also I saw Snickerdoodle cookies today in a package.
If I’m going for the rare, for me, cookie, I like anything with cinnamon.
So I would choose that if I can have one.
My daughter made some the other day. I had one. Very nice treat.
She was telling us about peaches and Snickerdoodles. Eaten together and supposedly it tastes like peach cobbler. Now, this I’m very skeptical about. I’d like to know.
Anyone?
You and me both lady. I recently discovered these (as in, this week):
Strong cinnamon flavor. They are mass-produced cookies that are as artificial as you can get. They are the opposite of wholesome and aren’t really very much like a snickerdoodle at all. But they are very cheap and pretty darn good if you like cinnamon. (Not even super sweet either, very strong cinnamon flavor.) I got a box with more than a pound of cookies for about $4 at the local grocery store in the “very low-budget baked goods” section and was pleasantly surprised by them. (I also bought some orange-flavored sugar cookies from the same company that were barely edible and I threw them out after eating a few of them, just gross. But hey, they were also extremely cheap and I knew it was a gamble.)
I don’t think I’ve ever noticed a snickerdoodle for sale, at any time of year. But the place where i vacation in NH served them a few weeks ago. And sometimes someone makes some and brings them to an event i go to.
If people who sell them do so in the fall, maybe they’ve decided that cinnamon is like “pumpkin spice” and should be served seasonally.
I see them all the time in coffee shops and all year long.
That seems logical. I don’t frequent coffee shops often, but Snickerdoodles would be perfect with a latte. I’d imagine.
Snickerdoodles are for spring, at least that’s when my mother would make them. Fall is for pumkin and ginger. And ginger leads to gingerbread and chocolate crinkles for Christmas. Then there’s cakes for January, February and March, including Easter. And then it’s time for cookies, starting with snickerdoodles.
I think I need to bake cookies this weekend.
I definitely crave cinnamon and allspice whenever Autumn comes around.
My snickerdoodle complaint is when people make them with shortening instead of butter. That’s just fraud. It’s not a snickerdoodle without the butter (and yes, whoever said cream of tatar.)
So… I have enjoyed snickerdoodles, but I’ve never baked them. Does anyone have a recipe they might share? I might have a need to bake a batch of cookies on Tuesday. I promise to use butter. And sure, cream of tartar. I have both in the kitchen.
I like the Penzey’s recipe.
Thanks! That looks easy enough.
It doesn’t make as many as they claim, so double it if you really need more than a dozen or so. And the vanilla is NOT optional. LOL!
I would like many cookies, to share at an event. But I’d prefer to make small cookies, even though the typical size for snickerdoodles is quite large. Just based on the quantity of flour, i think that will be about right.
I buy vanilla extract by the quart. I’m sure this is a cookie that benefits from vanilla.
This has been my go-to recipe since I first discovered it about fifteen or twenty years ago:
And that recipe traces its lineage to the original Betty Crocker cookbook recipe seen if you scroll down here from 1950. Notably, it uses cream of tartar as well as a 50-50 mix of butter and shortening like the Mrs. Sigg’s recipe.
Like with most recipes, if you’re aiming to get it absolutely perfect, you have to dial it in a little bit with the timing depending on your oven and the type of baking sheet you use. I find them done when they look just slightly shy of fully baked in the oven. The edges are cooked, but the centers look oh-so-slightly underdone. They finish as they cool for that perfect texture of crisp edges and pillowy center.
I use commercial aluminum sheet pans. My oven temp is inconsistent from bottom to top, but I’m too lazy to bake a single sheet at a time. It’s pretty good both from side to side and over time (i don’t have big temperature cycles. I use a wireless thermometer when i roast, and it shows temp as a graph, so i know this. I gather it’s unusual.)