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
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.
Thanks for posting this–they look amazing. Snickerdoodles are Jay’s favorite cookie, but I’ve only made them once (an attempt that involved shortening—I think they weren’t great, but Jay ate ‘em ayway).
you should try them, they were amazing. and easy. the thing i like about the martha stewart recipes is that they are very specific. it’s not like “blend til mixed well” it’s like “blend til mixed well, 3 minutes” and they always have you rotate the pan halfway through, which i should have been doing anyway but when i read it in every recipe it’s a nice reminder.
i have another cookie recipe to post tomorrow. stay tuned!
Cookie Crafternoon « Fellow Creatives // Dec 7, 2010 at 10:41 pm
[...] Snicker Doodles 2. Mini Apple Pies 3. Almond Crescents 4.Chocolate Truffles 5. Chocolate Oatmeal Cookies 6. [...]
I’ve made these several times. Easy and delicious. One of my kids friends absolutely loves them and told him Mom about them. I like the recipe without cream of tartar too.
Thanks so much for the recipe with the cream of tartar substituted out. These were delicious!
Snickerdoodles! « What's On Lola's Table // May 5, 2011 at 1:13 pm
[...] I searched for a recipe and found two. One was from the Martha Stewart website, the other was based on the Martha Stewart recipe, but had substituted a mix of baking powder and baking soda for the cream of tartar. I had no cream of tartar so it was the one I used. By RachelleB, and found on her blog, rachelleb.com. [...]
I just made these and they are awesome and easy. I had been looking for a recipe on how to make these and had tried to make them previously but they did not taste like the ones I wanted. These are it!
The only Martha Stewart receipe I could find for Snickerdoodles calls for cream of tartar: http://www.marthastewart.com/260640/snickerdoodles. Is this the recipe you used?
This recipe is from a book I have called Martha Stewart Cookies. I can’t find the recipe online, so that is why I typed it out here.
Thanks for the quick response. I going to give these a shot.
Just made these, they are WONDERFUL! Followed the recipe exactly. I don’t like the aftertaste that cream of tartar gives so these were perfect!!
I just made these and they were so delicate with such a sophisticated taste. I loved this recipe! I put three almond slices on top for decorative purposes also, which looked very cordial.
They look good, i’m sure they are, but it is True, they are NOT true Snickerdoodles without the Cream of Tartar. try the recipe in the Betty Crocker book, i bought a reprinted Betty crocker book from the 1950;s, my mother makes the best snickerdoodles, with CREAM OF TARTAR, take my word for it, they are Far better with Cream of tartar.
another thing, this recipe doesn’t say to CHILL the dough. my mother chill her dough overnight, at least 8 hours. i made some 2 night ago. the dough was a little sticky, and after chilling for 4 hours, it was a lot easier to work with. made great cookies With Cream of Tartar.