Comments on: Snickerdoodles

By: Snickerdoodles « The Food Days

Snickerdoodles « The Food Days — Mon, 01 Mar 2010 03:19:53 +0000

[...] I was able to make about 36 cookies from this recipe (courtesy of Brown-eyed Baker; recipe http://www.browneyedbaker.com/2009/07/08/snickerdoodles/) [...]

By: Kurt

Kurt — Sat, 23 Jan 2010 08:22:21 +0000

I’m an Australian, where Snickerdoodles are virtually unknown. In fact, before I became something of an avid baker myself, I, nor anyone I knew, had ever heard of them. All I’ve ever really known is that they’re dipped in cinnamon sugar, which always had me intrigued, as I love anything with cinnamon sugar.

Anyway, I decided to make some today, after a small batch of Ginger nuts got me in the mood. I used this recipe, and good god was I delighted. This recipe results in pure happiness, concentrated into a cookie. Thank you very much for the recipe, and if anyone’s on the fence about making them; do it! There’s no possible room for disappointment.

By: Andy

Andy — Wed, 06 Jan 2010 04:58:06 +0000

These came out excellent.

Thank you for the recipe, as well as the tip about baking powder. I don’t have cream of tartar, so substituted the baking powder for the baking soda and cream of tartar. Came out wonderful!

By: See Lynn Blog » Blog Archive » Project #7 Cookies for Treat Boxes

See Lynn Blog » Blog Archive » Project #7 Cookies for Treat Boxes — Tue, 29 Dec 2009 13:04:07 +0000

[...] from Brown Eyed Baker [...]

By: Ellen

Ellen — Sun, 20 Dec 2009 18:55:16 +0000

I had to let them about 30 minutes in the oven.
But they got great!

By: Ellen

Ellen — Sun, 20 Dec 2009 17:01:00 +0000

The dough is chilling right now.
I can’t wait to see and try the snickerdoodles fresh from the oven!

Kisses from Brazil

By: PANASHE

PANASHE — Thu, 26 Nov 2009 00:31:28 +0000

i love this it is yummy and deliocous

By: Lisa

Lisa — Fri, 23 Oct 2009 15:13:54 +0000

Michelle, thanks for the substitution info — I’m in eastern Europe and can’t get cream of tartar. I used baking powder and the results were great! Thanks!

By: Snickerdoodles « Food and the City

Snickerdoodles « Food and the City — Sun, 04 Oct 2009 19:38:53 +0000

[...] I have adjusted the recipe below, but the original recipe with cream of tartar can be found here. For Norwegians who use vanilla sugar instead of vanilla extract, use 2 tsp and add them with the [...]

By: Hana

Hana — Sun, 04 Oct 2009 00:55:19 +0000

How funny, the snickerdoodles that I bake always come out way too puffy! They don’t spread at all, so I spread them myself a little bit before baking them. I do use half butter and half shortening though. But this ones do look really good ! I may try them in the future.

By: Kim S.

Kim S. — Tue, 29 Sep 2009 18:29:51 +0000

I’m a little late to the party here, but thought I’d toss my two cents in…
I noticed another Kim mentioned not being able to have sugar. Thought I’d let you all know that I make my snickerdoodles with Splenda instead of Sugar and they’re still very yummy!! They don’t look the same. For some reason they come out shaped like little bon-bons, but they taste great!!

By: Disha

Disha — Fri, 21 Aug 2009 06:26:07 +0000

Thank you so much Michelle for ur quick response! Wll let u know how they turn out!

By: Michelle

Michelle — Thu, 20 Aug 2009 19:57:28 +0000

Hi Disha – If you don’t have cream of tartar, you would substitute baking powder for both the baking soda and cream of tartar.

For this recipe, use 4 teaspoons baking powder and omit BOTH the baking soda and cream of tartar.

(For future reference, the substituting formula is 1 teaspoon of baking soda for every 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar.)

By: Disha

Disha — Thu, 20 Aug 2009 06:22:29 +0000

Hi Michelle,
I love ur website. I’ve been wanting to bake these since the day i saw them here but cream of tartar is not available in the stores around here. I’m form India.
Anyway, is there any other ingredient I could substitute it with?
-Disha.

By: Michelle

Michelle — Tue, 18 Aug 2009 23:30:41 +0000

Hi Karissa – Oh gosh, a pumpkin/cream cream icing sounds absolutely fabulous sandwiched between these cookies!! Love that idea!!

By: Karissa

Karissa — Fri, 14 Aug 2009 21:48:43 +0000

Thank you for passing along the snickerdoodle sandwich cookie idea! I used a pumpkin/cream cheese icing to make sandwich cookies, and it was fabulous! I also added a little cinnamon and freshly grated nutmeg to the cookie dough.

By: Michelle

Michelle — Tue, 11 Aug 2009 01:35:47 +0000

Hi Tyler – So happy to hear you enjoyed these! Thanks for coming back and sharing your results!

By: Tyler

Tyler — Thu, 06 Aug 2009 02:58:44 +0000

I found this recipe via google, and made them this morning and they turned out great. Thank you!

By: Emily

Emily — Mon, 03 Aug 2009 14:10:55 +0000

These cookies are incredible. They come out so soft, chewy, perfect. They might be my favorite cookie!

By: Michelle

Michelle — Thu, 16 Jul 2009 18:13:41 +0000

Hi Lauryn – Yes, you can definitely make the dough and it chill overnight before baking. Enjoy!

By: Lauryn

Lauryn — Tue, 14 Jul 2009 15:36:13 +0000

These cookies look amazing! Do you think it would be ok if I made the dough and let it chill overnight before baking?

By: Jessica

Jessica — Mon, 13 Jul 2009 14:05:06 +0000

YUM! I made these Friday night last minute and brought them for get-together and they were a huge hit – so tasty. Easy to eat a lot of them! I’m usually a chocolate girl but these are my new favorite go-to cookies…

By: Craving: Snickerdoodles | FOODBEAST - ONLINE FOOD PUBLICATION :: BEEN HUNGRY SINCE '88

Sun, 12 Jul 2009 19:17:04 +0000

[...] my grandma’s oatmeal chocolate chip gumdrop cookie recipe, snickerdoodles are a close second. Browneyedbaker shows us how a simple cookie recipe can be turned into something even better than it already is [...]

By: Ela

Ela — Sat, 11 Jul 2009 04:53:59 +0000

i love snickerdoodles!!!

By: Brooke

Brooke — Sat, 11 Jul 2009 02:13:24 +0000

I have never made snickerdoodles but decided to try these tonight. They are DELICIOUS!! May be my new favorite cookie!