There was a time in my life when I did not know what a Snickerdoodle was. Yes, sadly it is true. The tender, cinnamony goodness was unknown to my tastebuds.
That was remedied one weekend in 1974 when I spent the night at a friend’s house. We had recently moved from Texas to the middle of an orange grove in Florida (literally – the middle of an orange grove). I began going to a private school in Ocala because the public school system where we lived was beyond terrible. Anyway, I met a girl who was also going to that school, who lived in Gainesville and we hit it off – not an easy feat since both of us were bookish loners who didn’t talk much to people we didn’t know.
However, I was invited to spend the night and she had a freedom that I had never experienced – she was allowed to cook in her mom’s kitchen. We baked Snickerdoodles – and probably ate the entire batch before morning. Those were the days of high metabolisms – and I miss them greatly.
Since then I have seen a lot of recipes for Snickerdoodles and very few variations, which is completely understandable since Snickerdoodles are very, very good. I have a Maple Snickerdoodle variation and have seen snickerdoodle Whoopie Pies but to be honest, I haven’t seen variations other than that.
I made these Spiced Rum Snickerdoodles because it seemed like a great idea – and it was. The spiced rum enhances the cinnamon flavor and gives it a little extra kick that is perfect for the extravagant flavors you want during the Christmas holidays. The texture is chewy-crumbly perfection, exactly what you would expect from this cookie.
They are a good match for a cup of hot coffee in the evening when you just need one of those “moments”. Freeze them baked or unbaked for up to three months or store in an airtight container for up to a week.
If the dough seems too sticky to work with go ahead and chill it until it is friendlier.
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons Vietnamese cinnamon
- 1/2 cup unsalted butter
- 1 cup sugar
- 3 tablespoons Spiced Rum ( I used Captain Morgan's)
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoonfuls of Vietnamese cinnamon
- 1/2 teaspoon cloves
Preheat the oven to 350 degrees.
Stir together the dry ingredients and set aside.
Stir together the 2 tablespoons cinnamon, 1/2 teaspoon of cloves, and sugars and set aside.
Cream the butter and sugar.
Beat until light and fluffy.
Add the egg and rum and beat well.
Stir in the dry ingredients.
Roll into balls the size of a walnut and roll the balls in the brown sugar and cinnamon mixture.
Place on a silpat lined baking sheet.
Flatten with a glass dipped in the sugar mixture.
Bake for 8 to 10 minutes. Cookies should be slightly underdone when you take them out.