Snickerdoodles
Please welcome guest author and pastry chef Shuna Fish Lydon of Eggbeater, who shares with us her secrets for making snickerdoodles. ~Elise
While people argue about where the name Snickerdoodle comes from, few people who love them waste time with words. Here is a cookie with a following! Tender and crisp, plain and aromatic, sweet with a dash of salt, the Snickerdoodle has made quite a place for itself in the canon of cookies. But as loyal as its fans are, it's not the easiest cookie to find on bakery shelves.
A Snickerdoodle has two signature characteristics: an exterior of cinnamon sugar, cracked on top, and a perfect textural balance of crunchy and pliable.
With other cookies born from the same method-- creaming, getting just the right texture can feel like an impossible journey with way too many cookies to eat along the way. Snickerdoodles, on the other hand, have a built-in fail proof ingredient, saving them from the place where cookies that aren't "just right" go. Cornstarch.
