This post is an Ode to my Mother-in-law Joan, and her Snickerdoodles. First, the Snickerdoodle… Where did it originate? Who thought of the name? Why do so many people love it? One theory about it’s origin lies in New England. It is possible it is just a nonsense made up word. Need I remind you of the whoopie pie? Another theory could be, it is of German origin, from the word Schneckennudel (“snail noodles”). I’m sure there is some in-depth research done on this topic, but I’m satisfied with the ones I have found! Plus, who can argue with Schneckennudel? Why so many people love it – is easy! It’s a cookie that is crisp on the outside, fluffy on the inside, with a delicious hit of cinnamon in every bite and a little tang from the cream of tartar.

For me, it originated in Pleasant Hills, Pennsylvania in the 90’s. It was the first time I had ever heard of one, seen one, or tasted one. I was well into my 20’s and I’m pretty sure it was Thanksgiving. My mother-in-law Joan was the person who introduced me to this soft, fluffy, cinnamon laced cookie. She baked them almost every time we visited. There they sat in a tin, along side the other tins filled with cookies I had never tasted before: gingersnaps, spritz cookies, rum balls and chocolate gobs. Opening each tin was like unwrapping a birthday present and finding a surprise inside. After all of this, you probably think the snickerdoodle is my favorite cookie – but you would be wrong. I like them just fine but they are far from my favorite cookie. On the other hand, my boys and husband absolutely love them.

Over the years I have attempted to make them but they never came out as good as my mother-in-laws. Once they seemed so different my boy’s coined the term “Sherri-doodle” cookies! After a while, I gave up trying to make them. This past summer, my mother-in-law Joan passed away. I think in many ways her passing is the reason I have had such difficulty writing my blog. For me, food is so personal and has a strong connection to people and events in my life. Just thinking about writing seemed trivial and just sad. Plus, I loved her phone calls after I posted and knew I would miss that. It was the one thing we had most in common. We both love to read cookbooks, try new recipes, share our love of baking with others, and had a mutual admiration for the other when it came to the culinary arts.

I have always anticipated sharing some of her recipes with my readers. I guess it’s true what they say, don’t put off till tomorrow, what you can do today. The past couple of weeks I faced my baker’s block and today I am facing my writer’s block. I attempted the Snickerdoodle once more. This time, using my mother-in-law Joan’s recipe, they were delicious. The recipe comes from a community cookbook entitled Tried & True Recipes, The Best from Beth Israel Center’s Sisterhood and submitted by Judy Weiss. So here’s to you Joan, the first in many tributes to your fantastic baking and cooking – of course with a Splash of Sherri! I just couldn’t bring myself to use Crisco as the original recipe calls for. Crisco is something we didn’t agree on!

1 cup butter softened (or Crisco)*
1 – 1/2 cups sugar
2 extra-large eggs (bring to room temperature)
2 – 3/4 cups sifted all-purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons of sugar
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees. Prepare 2 cookie sheets with parchment paper and set aside. In a bowl sift together the flour, cream of tartar, baking soda, and salt and set aside. Cream butter and sugar, then add the eggs. Add the flour to the butter mixture, mix and then chill the dough. (I was a little impatient here and didn’t chill the dough). They came out great, but will chill the dough the next time to see if there is a difference.

Roll into balls the size of small walnuts. I used a cookie scoop that was 2  1/2 teaspoons. Roll the ball in mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place on a cookie sheet 2 inches apart for 8 to 10 minutes. Joan’s notes say to bake 10 minutes for soft cookies, 12 -15 for crisp cookies. With the small scoop, I ended up with 80 2 1/2″ cookies! The cookies will puff when they bake and then flatten to a crinkled top.

*Some recipes call for 1/2 butter and 1/2 Crisco.