Snickerdoodles

Snickerdoodles are nonsensically named cookies that originated in the 19th century in the German community in New England or the Dutch community in Pennsylvania (you'll find historians supporting both claims). Regardless of their origins, they are a beloved classic cookie.

Snickerdoodles are similar to sugar cookies, and leavened with baking soda and cream of tartar, which contributes to their chewy texture. The cookies are rolled in a mixture of cinnamon and sugar for their signature flavor.

This Snickerdoodle recipe comes from Mississippi chef John Currence. While some recipes call for a mixture of butter and shortening, he goes with all butter for the fat in this recipe. Currence calls for a stand mixer in this recipe, but you can mix the dough by hand if you prefer; the cookies will be a little denser in texture.

When making this recipe, keep in mind that it calls for the dough to rest for at least one hour in the refrigerator, which is a must in order for the cookies to hold their shape when baked. After the dough has chilled, the butter doesn't melt right away when the cookies bake, so you get a more consistent round shape.

You can also stash Snickerdoodle cookie dough in the freezer; let it thaw in the refrigerator overnight before rolling and baking the cookies for best results.