Hi! I'm looking for a great recipe for snickerdoodles. Any help would be greatly appreciated.

-xo lia

i couldn't find one on this site...i hope its ok that i sent you the link to this one

http://www.cooks.com/rec/view/0,1810,135188-247195,00.html

Boy do I have THE Snickerdoodle recipe for you.....I discovered it in a Taste of Home Best Loved Cookies and Bars magazine that I purchased this past December....they are to die for!

1/2 C butter, softened (use REAL butter, salted)
1 C plus 2 Tbs Sugar, divided
1 Egg
1/2 tsp Vanilla Extract (pure)
1 1/2 C All Purpose Flour
1/4 tsp Baking Soda
1/4 tsp Cream of Tartar
1 tsp Ground Cinnamon

In a large mixing bowl, cream butter and 1 Cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. In a small bowl, combine cinnamon and remaining sugar.

Shape dough into 1-inch balls; roll in cinnamon-sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 0-12 minutes or until lightly browned and slightly cracked on top. Remove to wire racks to cool. YIELD: 2 1/2 dozen

These are absolutely delicious! I use one of my "scoops" to get perfect 1-inch balls and bake them for exactly 11 minutes and they are perfecto! Please let me know what you think of them after you try them! I haven't made them in a while as I found myself eating half of whatever came out of the oven! I've also made them larger and baked for a little longer...just wonderful!

I agree with cambo--this is the recipe I have used and it was the one my grandma used--they are very good!

This is te recipe I use:

Snickerdoodles Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Viewer's Choice

For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.
To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F.
Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

They taste great and are easy to make. I even mix colored sugar with the sugar topping and they look prettier.

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

thanks

Im going to have to try these snickerdoodle recipes. I love taste of home!

I've never seen a snickerdoodle recipe without cream of tartar. I thought that was a key to these cookies. I look forward to trying these recipes too!!

that's it! i'm googling images of snickerdoodles!! they sound pretty yummy... now if I could just see what one is supposed to look like when finished I might just try making some!

This cookie is my oldest son's FAVORITE cookie. When ever I send him care packages from home that is the one cookie that I have to send. Love seeing different cookie recipes here. Will have to try them on him.

I googled snickerdoodle and then clicked on images. Lots of good photos, if you use the Gale Gland recipe above they will be flater than some of the photos.

thanks all so much!

-xo lia

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

thanks for sharing

My favorite cookies ever! I love snickerdoodles. I'm saving all these recipes because I have to compare! Thank you!!!

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?

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.)

[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.

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!

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?!

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.

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.