I think Snickerdoodles are not the “most common” cookies here in Germany. Actually, I would say – hardly anybody knows them. Unless you are into American baking and stuff like that. Then you will have heard of them for sure. All others probably think… why such a weird name for cookies or anything for that matter ;) Well, maybe I can bring some “light into the darkness” with my delicious Chai Snickerdoodle Cookies here to explain where the name is coming from… or maybe not ;P
Well. First things first. If you ever hear the word “Snickerdoodle” now you know that’s a cookie. Big, round, sugary on the outside and soft and/or chewy on the inside. They come in different flavors – most of the time something with cinnamon, but other spices are also fine… I added typical spices you would use for a masala chai latte, for example. Great flavors for a cookie!
If you look at the word “Snickerdoodle” you could think… “Sounds familiar. Is there a connection with the candy bar Snickers?” Well… no ;) Wikipedia gives us several options for the origin of the name. The first option would be of German origin…. something derived from “Schneckennudel” – whatever that is supposed to mean or be. Since I’ve never heard the name nor seen anything similar at a bakery, I don’t think that is the place to look for the name. Have you ever heard/seen something like that in Germany? Probably not ;)
Option number 2: The name is a “word brain fart” without any sense and was given to the cookies by someone, sometime, somewhere. Sounds like the only real possible explanation to me. Snickerdoodle. Someone must have been drunk ;P
Anyway. Funny name or not – I really like Snickerdoodles. They can be baked in different ways, some are crunchier than others, but I prefer the softer and chewier ones. If you want to make them “fancy” and a bit “boozy” you can, for example, also add some alcohol to the mix. Eierlikör Snickerdoodles are soo good! You should try them as well!
All booze aside – I really like the mix of different spices for chai. It’s great for many bakes – not just for this recipe here. Take a look at these recipes as well if you are into that mix of spices:
INGREDIENTS / ZUTATEN
(12 cookies)
For the topping:
2-3 tbsp. xylitol* (or sugar)
1/4 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1 pinch of ground cloves
For the cookie dough:
1/4 cup (60ml) rapeseed oil
1/2 cup (100g) xylitol* (or sugar)
2 tbsp. maple syrup
1 tbsp. oat milk
1 tsp. vanilla extract
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
1 pinch of salt
(12 Cookies)
Für das Topping:
2-3 EL Xylit* (oder Zucker)
1/4 TL Ingwer, gemahlen
1/2 TL Kardamom, gemahlen
1/2 TL Zimt, gemahlen
1 Prise Nelken, gemahlen
Für den Teig:
60ml Rapsöl
100g Xylit* (oder Zucker)
2 EL Ahornsirup
1 EL Haferdrink
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/4 TL Zimt, gemahlen
1 Prise Salz
Note: You should use xylitol for the topping/coating only if you are used to it. Some people react a bit weirdly to it (me included). It’s absolutely fine when used in moderation in a dough/batter, but it can be a bit weird (feels cold) directly on the tongue when added on top of a bake. Just so you know ;)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Mix xylitol (or sugar), ginger, cardamom, cinnamon, and cloves for the topping in a shallow bowl and set aside.
3. For the cookie dough add the oil, xylitol (or sugar), maple syrup, oat milk, and vanilla extract to a large bowl and mix until well combined. Mix flour, baking powder, cinnamon, and salt and add to the bowl – mix until well combined. Use a cookie scoop* to create dough balls that are about the size of a walnut. Roll the balls in the sugar topping, flatten them into discs (about 2 inches/5 cm big) and press them again into the sugar. Place the discs with some space in between on the prepared baking sheet and bake the cookies for about 12 minutes or until they are set and got some color around the edges. Take out of the oven, let cool down a bit on the baking sheet then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Für das Topping das Xylit (oder Zucker), Ingwer, Kardamom, Zimt und Nelken in einer kleinen flachen Schüssel vermischen und zur Seite stellen.
3. Rapsöl, Xylit (oder Zucker), Ahornsirup, Haferdrink und Vanille Extrakt für den Teig in eine große Schüssel geben und gut verrühren. Dinkelmehl, Backpulver, Zimt und Salz vermischen und zur Schüssel dazugeben – alles gut vermengen. Mit einem Cookie Scoop* etwa walnussgroße Teigkugeln formen. Die einzelnen Kugeln in der Zuckermischung wälzen, zu flachen Scheiben (etwa 5cm groß) zusammendrücken und dann noch einmal in den Zucker drücken. Alle Teigscheiben mit etwas Abstand zueinander auf das vorbereitete Blech setzen und die Cookies dann etwa 12 Minuten backen. Die Ränder sollten fest sein und etwas Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech kurz abkühlen lasse, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Chai Snickerdoodles (vegan)
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 00:25
- Yield: 12 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegan
Description
Simple and easy to prepare with all the flavors you know from masala chai (latte): delicious Chai Snickerdoodles. Soft, sugar-reduced, and perfect!
Ingredients
For the topping:
2–3 tbsp. xylitol (or sugar)
1/4 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1 pinch of ground cloves
For the cookie dough:
1/4 cup (60ml) rapeseed oil
1/2 cup (100g) xylitol (or sugar)
2 tbsp. maple syrup
1 tbsp. oat milk
1 tsp. vanilla extract
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
1 pinch of salt
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Mix xylitol (or sugar), ginger, cardamom, cinnamon, and cloves for the topping in a shallow bowl and set aside.
3. For the cookie dough add the oil, xylitol (or sugar), maple syrup, oat milk, and vanilla extract to a large bowl and mix until well combined. Mix flour, baking powder, cinnamon, and salt and add to the bowl – mix until well combined. Use a cookie scoop* to create dough balls that are about the size of a walnut. Roll the balls in the sugar topping, flatten them into discs (about 2 inches/5 cm big) and press them again into the sugar. Place the discs with some space in between on the prepared baking sheet and bake the cookies for about 12 minutes or until they are set and got some color around the edges. Take out of the oven, let cool down a bit on the baking sheet then transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
