Snickerdoodle Sandwiches

When my mom suggested we make snickerdoodle cookies my kid started laughing like a maniac. He thought the name was sooooooo funny. He’s sort of right, it is a super silly name. So silly that I decided to do a little research on the origin. More about that later. In the meantime, this is the perfect kid recipe because it involves the electric mixer, making the cookies into balls AND rolling them in cinnamon sugar. Of course, my kid tried to “accidentally” knock as much cinnamon sugar off the plate as possible so that he claim it for his mouth!

I know you are just dying to hear the origin of the name snickerdoodle. Well, I found the following on Wikipedia. “The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means snail noodles.” I have no idea how this relates to these cookies. They look nothing like snails and nothing like noodles. Right? Oh, and for the record, I do know that Wikipedia is not a “real” reference source. My mom – the history teacher – would fail me for using it. Now for the snail noodle recipe…

Snickerdoodle Sandwiches Recipe
(Recipe adapted from AllRecipes)

Prep Time: 1 hour (largely unattended) Cooking Time: 8 to 10 mins

Ingredients:
2 sticks of butter (softened)
1 1/2 cup granulated sugar
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons cream of tatar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar
2 teaspoons cinnamon
strawberry or vanilla ice cream

In a medium bowl whisk together flour, cream of tartar, salt and baking soda. Set aside. Cream the butter and 1 1/2 cups of sugar until fluffy. Add the egg and continue to mix. Use a rubber spatula or wooden spoon to blend the wet and dry ingredients together. Place dough in the fridge for 30 to 45 minutes. Mix remaining sugar and cinnamon together and spread out on a plate for rolling. Prepare two cookie sheets with parchment paper or Silpats. Remove dough from fridge and preheat the oven to 400 degrees. Roll the dough into the size of a walnut. Roll the cookie dough into the cinnamon sugar mixture until coated and place on cookie sheet at least an inch and a half apart. Use the bottom of glass to gently press down on each ball and bake for 8 to 10 minutes or until very lightly browned. Let cool. Lay out cookies bottom side up and place scoops ice cream on half of the cookies. Place the other cookies on top of the ice cream to form a sandwich and serve immediately or store in the freezer on a cookie sheet until ready to serve. Makes approximately 24 cookies / 12 sandwiches.

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posted by Rebecca // Jul 29th, 2010 // Dessert, Kid-tastic, Recipes
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