Martha Stewart’s Snickerdoodles

February 23rd, 2009 · 92 Comments

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.

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92 Comments so far ↓

  • jenchung

    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).

  • RachelleB

    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!

    • Peggy

      For people who are good bakers, they really don’t need those Specific instructions. They can usuallyb tell when something is mixed well enough. Who TIMES things? I don’t. My mother makes the Best bSnickerdoodles, and I don’t think she Rotates the pan. i have never heard of that. in fact, rotating the pan—you Open the oven, letting the Temp DROP. Again, I know many fine bakers who Don’tv Rotate. in fact, try an Experiment—Rotate the cookies one time, Don’t bthe next, I’ll bet theirv is no Difference.

      • Richardkliu

        Maybe the rotation of the pan is to compensate for those who may not have an oven that cooks evenly throughout. I do agree in the danger of a temp. drop when opening the oven.

        Peggy, you are very passionate about baking.

        • deb in texas

          i agree with rotating the pan because my oven does not cook evenly and this is something that i’ve just learned to do!

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  • BB

    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.

    • Peggy

      I just pulled up a Martha Stewart recipe that Does call for Cream of Tartar. I am sure these are vgood, yet i bstill say tghat Snickerdoodles aree not True Snickerdoodles Without Cream of Tartar. That is what makews them unique from other Sugar Cookies

  • LacyLola

    Thanks so much for the recipe with the cream of tartar substituted out. These were delicious!

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  • cooknchic

    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!

  • sanoj411

    The only Martha Stewart receipe I could find for Snickerdoodles calls for cream of tartar: Is this the recipe you used?

  • sanoj411

    Thanks for the quick response. I going to give these a shot. :)

  • Karen

    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!!

    • Leah

      Exactly Karen…some people swear by the cream of tartar…I think its just because its always been that way. I for one like these MUCH better!

  • Hunter

    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.

  • Peggy

    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.

  • Peggy

    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.

  • Leah

    I found no issues with this recipe at all. The dough wasn’t sticky and they were the best snickerdoodles I’ve ever made. They fluffed back up after we bit into them. Now THATS a cookie. I believe its ok to change “set in stone” traditions. By all means hold on to what your mother taught you, but I LOVE This recipe! Thanks for sharing it with us!

  • Melissa

    These were awesome! I’m teaching the summer program for my church’s daycare, kids 6-12. We have Cooking Club on Mondays for girls and Tuesdays for boys. I forgot some of the ingredients at home yesterday, and was worried I’d have to do a plain old sugar cookies. Then I found your site! Love the recipe – and I’d have to say, there is very little flavor difference without the cream of tartar compared to with it. The whole daycare really enjoyed these cookies – thanks again!

  • brittney

    These cookies are awesome.
    Cream of tartar is IN BAKING POWDER.
    Get over your COT hangups and try these.

    • Peggy

      Just curious, what’s a COT Hangup? Also, just to let you know Cream of Tartar is NOT in B

    • Peggy

      For some reason I was cut off. Just curious, what is a COT Hangup? Also, not exactly True that Cream of Tartar is in Baking P owder. From what I have heard, Cream of Tartar is a Mixture of Baking Powder and Baking Soda, so Cream of Tartar is Not in Baking Soda. Cream of Tartar=Baking Soda AND Cream of Tartar. Thanks

      • Brittney

        cream of tartar+baking soda=baking powder

        • Peggy

          I know, thgat’s what I said, Cream of tartar is a mixture of B. powder and B Soda, so it could be said that Cream of tartar is Not in B Powder, it’s Half there, thanks

          • Brittney

            No, baking powder is a mixture of baking soda and cream of tartar.

            Cream of tartar does not have baking soda or baking powder in it.

  • Brittney

    Cream Of Tartar hangup.

    Cream of tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking.

    It and baking soda (sodium bicarbonate) are the two active ingredients of baking powder.

  • Just Sarath

    Just baked these cookies right now! I agree that you DO NOT need to rotate your cookie sheet. It does nothing and in fact, it decreases the oven temperature, causing your cookies to be cooked unevenly. I would also add that once you roll your cookie dough into balls, roll them in sugar mixture, you need to press them down into the shape of disks. If you leave them as a ball, they will not separate and the cookies will come out unattractive. Quite honestly, this cookie recipe will not go into my “go to cookie” recipe box. The cookies are “caky” and heavy. When I imagine a SD, I think of a cookie that is crispy, buttery, and complex. This recipe is sugar heavy and that’s all I really taste.

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  • Anthony

    These cookies were amazing!, I think the temperature should be 375 though, they took a little longer than the recipe said. My girlfriend loved them too!

  • Jacey

    I just made these, and they had a very overpowering taste of flour. I followed the recipe perfectly.. what did i do wrong?

    • peggy

      I’ll bet you Didn’t do Anything Wrong. They probably have an Over Poweriung taste of Flour. Some may like thast Taste,You Don’t. Don’t Waste your Time on this Recipe. Try the Betty crocker recipe. it’s good and does not have that Overwhelming taste of Flour. if you followed the instructions, You probably did nothing wrong.

      • Liana

        Wow. You are out of Control. I love that you have spent Months trolling this Recipe, extolling the Virtues of cream of tartar.

        Reading comprehension is a lost Art.

        • Peggy

          Thanks for your message, I don’t see how i’m out of Control, I leave messages, then respond to people’s messages, that’s all, thanks again for your opinion.

  • Stephanie

    Wow Peggy get a grip. It is a cookie recipe. Thanks for the laughs though.

    • Peggy

      thanks, But I don’t know which of my comments you are referring to. i will get a GRIP, on my Cookie Sheet, i am ready to take Cookies out of the oven, Molasses—thanks again

  • Kort

    Thank you so much for posting this! I needed cookies for tomorrow and it seemed like I was out of everything! These are delicious and my husband (the snickerdoodle snob) has said so. You saved my bacon!

  • andrea

    Peggy is quite the know-it-all isn’t she?? LOL

  • Gus

    These cookies are so good. The recipe is on point

  • Heather

    I just made these cookies. I added a bit of vanilla and used 1/2 cup of brown sugar and 1 cup of white sugar. My hubby hates chocolate, and I think I just found my new go to snickerdoodle recipe! Thanks!

  • Peggy

    You idiots are all so stupid.honestly, all of you are complete guys should go jump on a cliff.and I am not, a know it all.i just know more.

  • peggy

    i am not a know it all andrea.i guess im just MUCH MUCH smarter than you

  • Steph

    Thank you for the recipe. Don’t worry though, I won’t stalk your blog for the next year harassing people for not making cookies with cream of tartar….

  • Peggy

    You are all stupid.i am the best person, and you people are animals.only I should live..

  • Andrea

    Excuse me?

  • Peggy

    There’s no excuse for YOU

  • Peggy

    And steph, shut up.. Wharton kind of name is should die Nd be locked up

    • Bianca

      Peggy, you REALLY need to shut the f*** up, like im serious, you obviously have problems, calm yourself and breathe, its just a cookie recipe, and just cause you have no life and you read about cream of tartar doesnt mean that your smarter than other people and if you really were so smart you wouldve known what COT meant in the first place..just saying. you dont need to go putting others down and making fun of their names just because they dont agree with you, thats already crossing the line, how old are you anyways? you act like a 7 year offense.

  • Elenie

    Love this recipe. The cookies turned out wonderfully. I will be making these again and again. Thanks for sharing!

    Also, these comments are hilarious. I didn’t realize Cream of Tarter (or the lack thereof) could cause such controversy. Wow.

  • Penelope

    I made these cookies. Came out yummy but very very crispy. Also, the amount of time they tell you to cook it is off by like 7 mins. 15 minutes they are still white and raw!

  • ann

    My 8 year old son made these with me to enter in our county fair (snickerdoodles are a family favorite). We had used cream of tartar in the past so we were a little skeptical. We followed the recipe EXACTLY though. They won Best of Show at the fair. Best snickerdoodles we’ve ever had/made.

  • Rebecca

    Just made these cookies. They were easy and delicious!

  • Alison P

    I gave my son this cookbook for Christmas and he is making this very recipe right now. Thanks for posting it because when I mentioned on Facebook what he was making, I was able to share your post and therefore the recipe.

  • SusiRenea

    Despite all the “wow, are u seriously kidding me” comments over cot vs no cot…I am preparing to make this recipe right now…if it’s anything like momma’s it’ll be a keeper! Will comment back when first batch is done :-)

  • nikki

    wow ppl are really fighting about cream of tarter how sad, shut up and cook!!!

  • Anna

    THANKYOU!!!!!! I haven’t been able to make snickerdoodles in forever, due to us being out of tartar and always forgetting at the store. These look SO good!!!!! THANKYOU!!!!! :D

  • RAIN

    i am skeptical about not pressing the cookie balls before they go in because i did that once and it wasn’t cool when they came out as balls. haven’t tried this recipe yet but i am excited to not be confined to COT because i don’t have it :)

  • Amanda

    Yummmm…just made these. My recipe called for cream of tartar so when I found this one instead, it was such a score. THANKS!

  • Kayla

    I honestly never take the time to comment on blog recipes like this. However, in this case, I can’t help it. These cookies are awesome. I took them to work for a potluck and people have been requesting them for their birthday. They are so easy, and who cares if they don’t have cream of tarter if they taste this good? I can’t believe the negative comments I am seeing here… give these a try. They are so good!

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  • Chris

    I am in Germany and can’t find Cream of Tartar so I tried this recipe. It makes a great substitute. I might even use this recipe if I was in the US again, just because cream of tartar is so expensive and the taste difference is very small. I would say the real difference is that these cookies really flatten out….

  • Patti

    Every year since you posted this recipe, my twin daughters ask for these for school for their birthday. Not cupcakes. These specific cookies. I was late this year and their friends asked where the cookies were. They are delicious and easy. And I almost always have all of the ingredients on hand so I can make them on the spur of the moment.

    Thank you for sharing!

  • Sarah

    I just baked these and they are amazing.! I’m not even sure I know what cream of tartar tastes like but these cookies taste like Snickerdoodles regardless of not having cream of tartar. These are definitely being added to my list of staples.

  • Piggy

    LOOK cream of tartar. is the god of this world u should all be ashamed of urselfs and djust quit cooking and just do urselfs a favor and qwit cookings

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