Martha Stewart’s Snickerdoodles

Martha Stewart's Snickerdoodles

I never really appreciated the Snickerdoodle as a kid because… hello? .. no chocolate. I was and still am a chocolate lover and if you put two cookies in front of me, one chocolate, one not, I’ll always go for chocolate.

Martha Stewart's Snickerdoodles

Last month, though, we were having people over for one of the football playoff games and I decided to make snickerdoodles, mostly just because I had the ingredients on hand. The recipe I made was from Martha Stewart’s Cookies, the book that I gave out as the cookie party grand prize and that I bought for myself. I’m loving this book and have already made about 6-7 recipes from it since December.

Martha Stewart's Snickerdoodles

These cookies turned out fabulous and I’ve actually found myself craving snickerdoodles, a cookie without chocolate! The outside of the cookie was just the right crisp and the inside was soft and chewy. So great. Some will say that this cookie cannot be a true snickerdoodle without cream de tartar, but these cookies are so good, I don’t care what you call them.

Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen

2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
– – –
2 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Blog Widget by LinkWithin

95 thoughts on “Martha Stewart’s Snickerdoodles

  1. Today I all of a sudden had a craving for snickerdoodles, so I looked up some recipes and they all had COT. I hadn’t even heard of it until today, so naturally I had none. Did a little more research and found these. Man, these cookies are GREAT! Definitely putting these into my baking routine!

  2. This recipe was great for me, as I also do not have any cream of tartar on hand. Today there was a large snowstorm in my area, so the grocery store was not an option!

    Cookies turned out great, except I ended up with 30 large cookies, not the 1 and a half dozen that the recipe states. Also I had to bake them for about 15-20 min in my oven.

  3. Snowed in today, and I told the kids we were going to make chocolate chip cookies… only to find hubby ate all the chocolate chips!! Going to make this recipe now, hope the kids approve! πŸ™‚

  4. Hey there would you mind stating which blog platform you’re working
    with? I’m planning to start my own blog in
    the near future but I’m having a hard time selecting between BlogEngine/Wordpress/B2evolution and Drupal.
    The reason I ask is because your design and style seems different then most blogs and I’m looking for something completely unique.
    P.S My apologies for getting off-topic but I had to ask!

  5. hi, just made a batch and realized I don’t have the parchment paper that it calls for, I know this might sound silly but can I use wax paper instead it will it melt in the oven, plz respond back asap, and the cookie dough batter does tastes amazing do I know the cookies will be awesome when and if they ever get done, lol
    Erin Boyer

  6. These were absolutely amazing. Everyone LOVED them! I will definitely be keeping this in my recipe book for the rest of my life.

  7. Pingback: Mexican Hot Chocolate Cookies | The Secret Ingredient is Whiskey

  8. These cookies turned out great!!! I didn’t have any cream of tartar on hand, so this was a perfect solution…I also used. Blue Bonnet margarine and that seemed to substituted well for the unsalted butter. Lastly, I love pure vanilla extract, so I added two teaspoons to the sugar/butter mixture. That added a great flavor. Thanks for the recipe! So glad you shared… πŸ™‚

  9. These cookies came out beautifully. I didn’t have butter on hand so I substituted with Crisco. Nice and fluffy and delicious.

  10. I made these cookies all last year and loved it, however I made them today and my dough was very gooey and I had to drop the on a cookie sheet with a spoon rather than roll them in balls…any suggestions?

  11. I wanted to make my fav snickerdoodles, but had no CoT! Found this recipe, and made these yesterday for our granbaby. They were so delicious, he ate them up! (So did his parents!)

    • No Nicole, it does not matter. I always use regular salted butter/margarine and also add the salt a recipe asks for and they always turn out good. Never too salty.

  12. Pingback: Make It Monday: Holiday Cookie Edition | The McAdam's Adventures

  13. Pingback: Caleb’s 1st Birthday Party | The Hein Story

  14. Pingback: Eggless Snickerdoodles – for an October birthday | The Mindful Veggie

  15. These cookies are very delightful! My son has made these a couple times for special occasions! I would recommend this for many people too. Thank you very much this a great recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *