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Snickerdoodles! - Page 2

post #16 of 26
okay... there's no nice way to say this... Lia... I HATE YOU!!!

j/k


I just made my first batch of snickerdoodles... OMG!! they are soooooo delicious!! I have eaten about 6 of them already! at this rate none are going to make it to see the daylight of tomorrow!!!!!

they were so easy to make, a came out looking just like the pictures on the web!... thanks heaps for posting this post.... i think! so much for the diet today!!

-- Fi
Wrinkled was not one of the things I wanted to be when I grew up!!!!

.:: Cakes by Fi - art you can eat ::.
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Wrinkled was not one of the things I wanted to be when I grew up!!!!

.:: Cakes by Fi - art you can eat ::.
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post #17 of 26
thanks for sharing
post #18 of 26
Quote:
Originally Posted by Ariginal

umm what is a snickerdoodle hehe never heard of them. Is there a pic somewhere of one

thanks



A snickerdoodle is an old-fashioned sugar cookie rolled in cinnamon sugar. They're slightly puffed (definitely not flat) and crackled on top. My grandmother always said cream of tartar is the key to a snickerdoodle. Yummy! thumbs_up.gif

http://farm3.static.flickr.com/2399/2035774190_737fbefdfc.jpg
post #19 of 26
My favorite cookies ever! I love snickerdoodles. I'm saving all these recipes because I have to compare! Thank you!!!
post #20 of 26
I've been looking for a snickerdoole recipe (along w/ others) and am glad this is here. Cambo, about how big are the cookies when baked?

What is the purpose of cream of tartar?
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #21 of 26
Quote:
Originally Posted by dandelion56602

I've been looking for a snickerdoole recipe (along w/ others) and am glad this is here. Cambo, about how big are the cookies when baked?

What is the purpose of cream of tartar?



It's found in baking powder. But the purpose in Snickerdoodles is too add a tang to the cookie. Otherwise you have a plain sugar cookie with a little cinnamon.
post #22 of 26
Cream of Tartar is not a flavor addition, well not directly...it is a nice side effect. It adds to the texture of the cookie. If you need to substitute it in the recipe, you need to omit the baking soda as well, and use baking powder. (Sorry I don't know the equivalents.)
It is typically combined in baking recipes with baking soda to act as a double-acting baking powder (reacts 1st when mixed with liquid in the recipe, and again when heat is applied by baking).

Chemically it is a salt. (Sorry, biochem major for 2 years before I switched.) You can also find it in salt substitutes. It will leave a salty taste. The "tang" you experience may be the acidic properties.

You usually see it in meringues, too as a stabilizer for the egg whites.

When you see baking powder and baking soda together in a recipe, there is another acid in the recipe to react with the soda. (Buttermilk, juice or things you wouldn't think of like molasses or chocolate.)
post #23 of 26
[quote="CakeMakar"]Cream of Tartar is not a flavor addition, well not directly...it is a nice side effect. It adds to the texture of the cookie. ...
The "tang" you experience may be the acidic properties. /quote]

The "side effect" you mention is the reason you use Cream of Tartar. The cookie bakes up just fine without it. I didn't say it was a "flavor." I said it added tang. Yes, there are other leavening agents that you can substitute. BUT, a Snickerdoodle without CoT is not a Snickerdoodle -- it's a sugar cookie. icon_lol.gif
post #24 of 26
I've never heard of the tangy thing! How odd! I've been making snickerdoodles with my mom & grandmother since I was a little girl! There are a lot of recipes without cream of tartar.
Guess I'll have to make a couple recipes to test it! icon_wink.gif

Though Wikipedia's "Snickerdoodle" entry does agree with you, Honeydukes. Of course, I could make Wiki say Snickerdoodles are made from rare purple elephants, so thats neither here nor there.

It says some of the stuff Maker said, too under their "Cream of Tartar" entry. . .

Anyone up for a Snickerdoodle testing?!
post #25 of 26
I had never had a Snickerdoodle before I started making them a few months ago. Heck, I had never even heard of them! They are one of my favorites now, even like them more than chocolate chip, and they are great with a cup of coffee. icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #26 of 26
I'm not arguing with what cream of tartar is or does. And yes, it does add to the texture, I didn't mention that. But it's like the difference between pancakes and buttermilk pancakes. You can use regular milk, but they're different when you use buttermilk.

I know there are many recipes that don't call for CoT. I'm sure some people think if they roll the cookie in cinnamon and sugar before baking that makes it a Snickerdoodle. I disagree.

Try making them with and without CoT. Don't roll one of each in the cinnamon/ sugar mixture and bake. Try them and you should detect a difference (subtle, yet distinct) in both taste and texture.
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