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.
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.
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.
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!
Thank you! It was so hard to find a recipe without cream of tarter and this is great! Thanks so much for posting this!
Thanks so much! It was so hard to find a recipe without cream of tarter and this is great!
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.
These cookies are so good. I’m keeping this one. Thanks Martha.
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! 🙂
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!
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
thanks,
Erin Boyer
I just greased a cookie sheet and it worked just fine. May have the bottoms a little dark and crispy on the cookies though.
I used aluminum foil and they came out perfect!
I used a pizza baking stone and had no problems.
Rachelle, your gorgeous cookies sound perfectly delicious; but I’m one of those people who refuse to call it a snickerdoodle if it doesn’t have cream of tartar. But whatever you call it, I’ll take three, please!
LOVED THESE! EASY TO MAKE AND COMES OUT PERFECT! 🙂
These were absolutely amazing. Everyone LOVED them! I will definitely be keeping this in my recipe book for the rest of my life.
Wonderful! Chewy, moist, who needs cream of tartar! Thanks!
Pingback: Mexican Hot Chocolate Cookies | The Secret Ingredient is Whiskey
Add about 1/3 cup of cocoa powder to the dry mix and you’ve got another delicious cookie.
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… 🙂
These cookies came out beautifully. I didn’t have butter on hand so I substituted with Crisco. Nice and fluffy and delicious.
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?
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!)
Why unsalted butter? Will it matter?
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.
Pingback: Make It Monday: Holiday Cookie Edition | The McAdam's Adventures
Pingback: Caleb’s 1st Birthday Party | The Hein Story
I made these today as were are snowed in and them were so easy and so so delicious. Thanks great recipe!
Pingback: Eggless Snickerdoodles – for an October birthday | The Mindful Veggie
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.
Help mine is way gooey how do I make these
Ok first of all these cookies were AMAZING. 2nd im not sure why peggy’s name is now all of the sudden piggy lmao maybe because she literally lost her mind over COT and made all those nasty comments and even told people they should die. WOW sounds like Ms. Peggy or shall i say Ms. Piggy now lmao sorry i just cant help it, anyway sounds like she should put the COT down and maybe pick up some MEDS and THERAPY. Really Piggy lmao again u really should take a break from the kitchen and any kitchen utensils u sound way way scary. I do however think u should shut up and shove one of these AMAZING NON COT cookies in your mouth and go to bed.
Loved the recipe and I used baking powder and self rising flour(which has baking soda in it) and it tastes just like when using COT (in case Piggy wants to know lol)
The problem i had was when i used margarine instead of butter (all i had on hand)…..the batter was gooey and i had to drop cookies on sheet rather than roll. Nonetheless, cookies came out great!
Thanks for sharing and the laughs…Never have I seen such insanity over a cookie recipe lol!!!
can someone give me this in UK measurements like grams? thanks
Very delicious and addictive…. recommend recipe to all!!!
These with just a little addition of about a quarter teaspoon of vanilla, and bake them for 11 minutes and cool for two and they came out absolutely soft and delicious! I didn’t have any cream of tartar and so I thought I’d try this recipe and I’m very pleased. ?
I’m trying this recipe with coconut oil well we’ll see how this goes….