This recipe (http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx) is probably the best one I've ever had.
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
The original recipe calls for shortening, which I don't like so I substituted more butter instead. I've seen other recipes that call for sticking the dough in the fridge for a while before you roll and dip them, which I did with about a third of these. They didn't expand at all, which I didn't like. The rest of them weren't refrigerated before I rolled them, so they flattened out while baking. I like them better that way and they have a better texture, too, imo. The cookies stay soft and light for about three days if you stick them in a ziplock baggie when they're still warm as well.
No pics??
I am SORELY disappointed.
Sorry, lol. I made a quadruple batch recently and they were gone and/or divvied up before I got my hands on a camera. But I plan to make more sometime this week, so pictures then.
Yum! I love snickerdoodles... my son loves baking them, I'll give him this recipe to try. Thanks!
Oh wow, I made that exact recipe a few months ago, and brought the results to school.
They truly were delicious!
Snickerdoodles were my fave cookie of my mom's besides boiled cookies when I was younger...
Snickerdoodles are a rather tasty cookie. Though, I prefer a nice homemade raisin oatmeal.
WTF why would you need cream of tartar when you're not beating egg whites? This makes no sense.
(also snickerdoodles just taste bland to me, the most pointless cookie)
Ok, round two. Altered the recipe again, swapping white sugar out for brown. I did a double batch, so I had to add seven tablespoons of extra flour (so three and a half for a single batch, yes?). Also, 400*f is too hot, but 350* is perfect.
(http://i392.photobucket.com/albums/pp2/TheTokenAmerican_Bliss/foodz/IMG_6290.jpg)
(http://i392.photobucket.com/albums/pp2/TheTokenAmerican_Bliss/foodz/IMG_6297.jpg)
(http://i392.photobucket.com/albums/pp2/TheTokenAmerican_Bliss/foodz/IMG_6299.jpg)
They are tiny and delicious.
Quote from: Jenne on June 16, 2010, 07:18:05 PM
Snickerdoodles were my fave cookie of my mom's besides boiled cookies when I was younger...
boiled cookies? please give recipe.
Quote from: RWHN - On Hiatus on June 16, 2010, 07:30:11 PM
Snickerdoodles are a rather tasty cookie. Though, I prefer a nice homemade raisin oatmeal.
I like oatmeal chocolate chip cookies. Although oatmeal raisin is good too.
Quote from: Nurse Enabler on September 05, 2010, 07:12:32 PM
Quote from: Jenne on June 16, 2010, 07:18:05 PM
Snickerdoodles were my fave cookie of my mom's besides boiled cookies when I was younger...
boiled cookies? please give recipe.
BOILED NO-BAKE COOKIES
1 stick (1/4 lb) butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk or coconut milk
3 cups quick cooking oatmeal
1/2 cup peanut butter
1/2 cup chopped nuts
1/2 cup flaked coconut
1 teaspoon vanilla or coconut rum
These novelty cookies don't require any baking.
In a heavy saucepan, combine butter, sugar, cocoa and milk or coconut milk. Heat until boiling, then boil for 1 minute (a total of about 6 minutes - or until the mixture reaches about 238°F on a candy thermometer.
Remove pan from heat and stir in remaining ingredients.
Drop by teaspoonful onto wax or parchment paper and let stand in a cool, dry place until set.
...this was found online. My mom left out the coconut, though, because she hates it, lol.