How Do Snickerdoodles Taste Like
- June 23, 2022
When I wrote my cookbook, Weeknight Baking, my goal was to build a collection of recipes that were timeless.I avoided baked goods with trendy flavors like spirulina or activated charcoal.I figured that was these were the types of baked goods that people were craving at home on a weeknight.Meanwhile, Stella Parks, one of my all-time baking heroes, writes in her cookbook that snickerdoodles evolved from a popular cinnamon-scented cake recipe called the “snip doodle”.A classic snickerdoodle should taste like a sugar cookie, but a little bit tangier from the cream of tartar.When developing the snickerdoodle recipe for Weeknight Baking, I had the brilliant idea to swap out the cinnamon for other spices.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.I’ve already talked about how snickerdoodles are basically just sugar cookies that use cream of tartar instead of traditional baking powder.Snickerdoodle recipes were used in national advertisements for Cleveland Baking Powder as early as 1891.Store cream of tartar in a cool, dry place and always give it a quick look and a sniff before using it.In addition to flavor, using cream of tartar gives snickerdoodles their signature appearance with pronounced cracks and crags on the surface of each cookie.It’s worth sourcing the stuff (it’s available at most supermarkets in the herbs section), especially since it pretty much keeps indefinitely in the pantry.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.In theory, you can substitute the cream of tartar with other ingredients like baking powder, lemon, and vinegar.That being said, I did have a handful of Instagram followers and Patreon supporters who substituted the cream of tartar with its equivalent in lemon juice and/or vinegar.When making snickerdoodles, I like to use on high-quality butter to stand up to the strong cinnamon sugar flavor.Not to mention that this cookie recipe uses a fair amount of butter too—as a result, you can really taste it!First, cream the butter and sugar together until light and fluffy, then add the eggs, vanilla, and finally, the dry ingredients.Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking.Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping (Work Time: <5 minutes).Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping.This is to encourage the leaveners to activate really quickly, puffing the centers of the cookies as they bake.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.I love freezing baked snickerdoodle cookies and snacking on them (while still cold from the freezer!).For softer cookies, thaw them overnight in the refrigerator, then for a few hours at room temperature before serving.First, test the cream of tartar by adding a pinch to a bowl of hot water.Figure out if it’s your baking soda by pinching a small amount into a bowl and adding a splash of vinegar.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.½ cup (4 ounces or 114 grams) unsalted butter, at room temperature.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.My Best Snickerdoodle Cookie Recipe Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 10 mins 5 from 34 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Cookie Dough 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Prep the oven and pans.Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. .
Can You Make Snickerdoodles Without Cream of Tartar? Oh Yes
With that tangy cinnamon sugar sweetness, they have a distinct flavor, thanks to cream of tartar.And many people prefer this cookie recipe to the tangy aftertaste of traditional snickerdoodles.It tastes like cinnamon and sugar, but it has a distinct tangy, somewhat sour aftertaste.A snickerdoodle cookie made without cream of tartar will still taste good.According to Stella Parks, author of Brave Tart, snickerdoodles evolved from a nineteenth century “Snip Doodle” cake.The Snip Doodle was a cinnamon coffee cake made with butter and dusted with sugar.Over time, the Snip Doodle cake evolved into snickerdoodle cookies.The earliest recipes called for baking powder, not cream of tartar.Over the next decades, food scientists experimented with different substances to find the best chemical formula that would help baked goods rise.When snickerdoodle cookies evolved, baking powder was not a common household pantry item.Housewives were accustomed to using baking soda and an acid together to get a leavening reaction.The acid released when cream of tartar dissolves in a batter reacts with baking soda to produce carbon dioxide.I recommend special tips and techniques for any snickerdoodle recipe on this blog.When you sift the flour back and forth between two bowls, it makes a huge difference in the softness and fluffiness of the cookie.If you don’t own one, use a heavy duty cookie sheet lined with parchment paper.If you use a regular baking sheet, you must transfer the cookies to a wire rack before 3 minutes have passed.The cookie won’t be doughy, but will have a nice golden brown color.However, I discovered that cookies taste really good after they have been frozen for a day or so, and then brought back to room temperature.FOLLOW ME on PINTEREST and INSTAGRAM to keep up with the latest tutorials, favorite recipes and interesting happenings.227 grams (1 cup) unsalted butter, cool room temperature, about 65° Fahrenheit.7 grams (3 teaspoons) cinnamon Instructions PREHEAT oven to 400° Fahrenheit.SIFT several cups of flour back and forth between 2 large bowls 4 to 6 times.WEIGH 396 grams of flour on a digital kitchen scale and place it in a bowl.In a separate bowl, CREAM 340 grams (1 ½ cup) sugar and butter together with an electric mixer on high for 1 ½ to 3 minutes, or until the texture progresses from sandy to creamy.BLEND the vanilla and eggs (one at a time) into the creamed sugar and mix on medium speed for 15 to 20 seconds.Use an electric mixer on low speed and mix until the flour is incorporated.In a small, shallow bowl STIR the cinnamon with 45 grams (3 tablespoons) sugar until well blended.ROLL the cookie dough ball in the cinnamon sugar mixture until it is completely coated.REPEAT rolling the cookie dough balls and place them all on the baking sheet about 3 inches apart.If you want to use this recipe and techniques, please take your own photos, write your own description, and link back to this page. .
Good Question: Why do we call them snickerdoodles?
My first — very uneducated — guess was it had a common origin with another sweet treat — Snickers, a candy bar I adore.(Side note: My little brother and I got in huge trouble when we were young kids after we stole Snickers and Milky Ways from my diabetic grandmother and ate them in her bathroom.We learned a big lesson that day: Never dispose of the evidence — wrappers — in your victim’s wastebasket.).The dictionary suggested the word could be a compound of “snicker” (“a smothered laugh; a snigger”) and “doodle” (“a silly or foolish fellow; a noodle”) which left me more confused than before.Their name may be a corruption of the German word ‘Schneckennudeln,’ which translates roughly as ‘crinkly noodles.“Good snickerdoodles are light and pillowy, with a sweet tangy overall flavor, and a glistening cinnamon crust.My wife makes great snickerdoodles from the Better Homes & Gardens cookbook — all you need is butter, sugar, baking soda cream of tartar, an egg, vanilla, flour, cinnamon and an appetite.If you think you have the best (or even a decent) snickerdoodle recipe, please bring a plate of the heavenly cookies by our office at 400 West Sunnyside in Idaho Falls, and we will eat them gone. .
Stop Arguing About How to Make the Best Snickerdoodles: We Have
Then, I took the liberty of making the iconic sugar cookie twice, once with cream of tartar and once without... and I got a definitive answer.Their text explains why sodium hydrogen carbonate (aka baking soda) should be neutralized with an acid in order to make the perfect cookie.As a result, the cookies will taste salty (or alkaline), can cause stomach aches, and may even be tinted slightly yellow.Acids, such as cream of tartar (potassium hydrogen tartrate), are used to "neutralize" the baking soda in a recipe.When cream of tartar is combined with baking soda, it produces an initial chemical reaction that forms a lot of CO2.To make sure my experiment was a valid test, I was careful to use equal, precise measurements and mixing times.Don't Miss: Portion Out Cookies Months Ahead with This Ingenious Egg Carton Trick Image by Jessica Bose/Food Hacks Daily.Don't Miss: 5 Tricks You Need to Know to Make Perfect Chocolate Crinkle Cookies Image by Jessica Bose/Food Hacks Daily.Image by Jessica Bose/Food Hacks Daily Don't Miss: The Effortless Secret to Baking Perfect, Crispy-Edged Cookies with Chewy Centers.Some testers found that the Group A cookies (with cream of tartar) were sweeter and did not leave a bitter or salty aftertaste.Some testers found that the Group B cookies (without cream of tartar) left a very slight salty/soapy aftertaste.
Snickerdoodles Recipe: How to Make It
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.Ratings and prices are accurate and items are in stock as of time of publication.1 teaspoon ground cinnamon image/svg+xml Text Ingredients View Recipe.Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. .
The Best Soft and Chewy Snickerdoodles
Learn how to make homemade snickerdoodles perfectly from scratch – with or without cream of tartar.These popular old-fashioned cookies are soft, chewy, and coated with a delicious cinnamon-sugar mixture, plus, they are easy to make!While some recipes use shortening as the fat, I like the taste of pure butter in my cookies.However, there is one distinctive ingredient that a snickerdoodle has that a sugar cookie doesn’t, and that is cream of tartar.Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie.If you just want a delicious cookie and don’t care about the old-fashioned taste, feel free to substitute the cream of tartar with baking powder, but don’t forget to omit the baking soda. .
Peanut Butter Snickerdoodles
This classic snickerdoodle cookie has a delicious peanut butter twist.½ cup firmly packed light brown sugar.In a large bowl, beat butter, ½ cup sugar, brown sugar, and vanilla at medium-high speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.In a small bowl, combine remaining ¼ cup sugar and cinnamon.Using a fork, flatten each ball to approximately ½ inch thick, making a crosshatch design.Find more delicious desserts like this one in our newest issue of Taste of the South. .
So light and fluffy, and topped with cinnamon sugar, these make great snacks.I have tried whole wheat snicker doodles and vanilla bean snickerdoodles but I wanted to make something crazy!Like sink your teeth into, melt in your mouth, irresistibly plump cookies.Leaving them in ball form means that you can take a huge fluffy bite (see above picture).So light and fluffy, and topped with cinnamon sugar, these make great snacks.1/4 tsp ground nutmeg Topping 1/2 cup granulated sugar.1/2 tsp ground ginger Instructions In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy.Mix in the pumpkin puree, then beat in the egg and vanilla until fully incorporated.In a separate medium bowl, mix together the flour, baking powder, cinnamon and nutmeg. .
The Difference Between Snickerdoodles And Sugar Cookies
If you think a snickerdoodle is just a sugar cookie rolled in cinnamon, you've been wrong your whole life -- but don't worry, we're here to clear things up.You might think this sounds like an odd thing to put in your dessert, but it's the age-old secret to those snickerdoodle cookies you love so much.There are two things that can be attributed to the cream of tartar in snickerdoodles: the signature 'tang,' and the perfect chewiness. .
Best Snickerdoodle Bake Off
Growing up, the first snickerdoodles I remember eating were made by my Auntie Wilma, who brought them on our annual camping trip.My recollection of them are pale and thick, a little cakey, lightly crackled, a little tart and utterly addicting.Flavor: it provides that inimitable tang (some people identify it as a slight burn) Texture: it helps create a chewy texture as it prevents sugar from crystallizing Leavener: as an acidic ingredient, it reacts with baking soda to leaven the cookies (resulting in a similar effect of using just baking powder).However, in her cookbook, Stella Park notes that the earliest snickerdoodle recipes call for baking powder, NOT cream of tartar as it was not a widespread pantry staple.The most important thing to note, first off, is that I accidentally omitted 1/2 cup of sugar when making Smitten Kitchen (aka THE BENCHMARK RECIPE *facesmack*), so please ignore her ranking at the bottom.Since brown sugar enhances moisture and lends extra flavor, it’s easy to see why this would have made a difference.I didn’t do an official ingredient composition chart for this post, but a casual inspection revealed that the recipes with a higher flour ratio tended to do better than those with less flour (like A Cozy Kitchen, and even recipes like Carole Walter and Bon Appetit).There’s a nice balance of sweet cinnamon sugar, bite from the cream of tartar and richness from the butter.Identical/similar recipes: Flour Bakery, Food52, I Am Baker, Inspired Taste, Joy of Baking, Lil Luna, Modern Honey, Nancy Baggett, Pioneer Woman, Rachel Cooks, Pretty Simple Sweet.A Cozy Kitchen: a soft, flat, slightly chewy cookie that veers off the traditional snickerdoodle path with warming chai spices.Intriguingly, it uses butter, oil AND cream cheese in the dough, along with a plethora of spices (think cardamom, cloves, allspice, etc.).After mixing up the dough, we ended up with a wet and gooey dough that baked up into very large and flat cookies (although the recipe doesn’t specify chilling, Adrianna helped confirm via Instagram that you can definitely chill them for ~30 min if you prefer a less flat cookie).Tasters were split between appreciating the spice-forward flavors and not loving the non-traditional additions like ginger and cloves (“this is a pumpkin spice cookie trying to be a snickerdoodle.NO.”) Although people enjoyed the crunchier edges, many were turned off by the slightly dry texture and thinness (which can definitely be remedied by chilling the dough).King Arthur Flour: tiny, airy, crumbly sugar cookies with just a hint of cinnamon.Aesthetically, it was one of the best and it tasted like a good sugar cookie, but texturally I felt it was too small to really satisy (need more center bites!).Joe Yonan via Dorie Greenspan: thin and tender, slightly bready cookies spiked with cardamom and brown sugar.“Lemon doesn’t go in snickerdoodles!” Exclaimed one taster–strangely, lots of tasters picked up on a mild citrus flavor from these cookies which I think came from the cardamom.Overall, these cookies had a fine, airy, crunchy-edged texture with a surprisingly buttery flavor (even when using half shortening!Bon Appetit: a flat and soft, buttery snickerdoodle with rich brown sugar undertones.I loved the flavor of these cookies (they’re one of my standout favorites), but wished the texture was a bit thicker and plusher.Tasters liked the caramel, almost brown buttery notes in this cookie, but several commented that it was a bit dry and soft.Identical/similar to: Chelsea’s Messy Apron, For the Love of Cooking, Lovin’ From the Oven, Mindy Segal, The Girl Who Ate Everything.But nearly all tasters commented positively on the soft, dense, Loft House-esque texture and the heavy cinnamon notes.Sally’s recipe promises soft and thick snickerdoodles and these hit the nail on the head.Most tasters loved the spice level in this cookie as well as the contrast of the crunchy exterior and softer interior–a perfect, slightly doughy texture.“Tastes like a mall cookie,” said another, which speaks to the chunky, soft perfection of the interior and light spice level.I Heart Naptime: a puffy, brown sugar base with a slightly chewy, thick texture.These additions actually make quite the difference–the dough was much firmer and easier to work with, baking up into nicely chewy, thicker cookies with a slightly fudgy bite.Sure enough, most tasters picked up on the toasty, burnished flavor of the brown butter in these dense, rich and fudgy cookies.Despite a noticeable tang from the cream of tartar, many commented that this still had a great, well-balanced aftertaste of sugar and spice.Martha Stewart: the quintessential snickerdoodle with a light and airy texture and tart yet mild flavor.I would have loved to compare this to the the all-butter benchmark aka Smitten Kitchen, but as we’ve already established, I messed up that recipe during testing.These cookies are soft and a little crumbly and slightly bendy with an airy, fluffy texture that compresses as you chew. .