Today’s holiday baking offering is a Snickerdoodle that offers a little twist as an option for chocolate fans.
As many cookies as I’ve baked, I have never made Snickerdoodles, one of the most common cookies around. I actually have a good reason for never having made them. As a child, I received a great disappointment in discovering that Snickerdoodles had absolutely nothing to do with Snickers. I was devastated to find out that they were sugar cookies coated in cinnamon. No chocolate, caramel, or peanuts to be found. I’ve never been a fan of them for that simple, silly reason.
I recently came across a Snickerdoodles recipe in Nigella’s How to Be a Domestic Goddess. I decided that it was high time I got over my opposition and baked some. The appeal of this specific recipe was that she offered a chocolate option. I figured that almost made up for my childhood disappointment.
These cookies have a cake-like texture that is very appealing. Nigella describes them as tasting like oven-baked doughnuts. They are indeed very tasty. I did think the nutmeg was a bit strong, but I did used freshly grated so that may have made the difference.
Nigella and I have certainly had our disagreements, but I still look longingly through the pages of that cookbook. I have great dreams of making yummy things from her recipes. These cookies will perhaps serve as a turning point for us. And, a new outlook on Snickerdoodles.
More of BoB’s cinnamon recipes: