I love the extra facts you give. It’s always so interesting. “Cream of tartar, the potassium salt of tartaric acid, it crystallises out of grape juice and onto the sides of wine barrels.”
Same. Also the “it probably exists in many spice cabinets and you don’t know what it’s for” thing. If had a nickel for every time someone has lamented not having baking powder for a recipe, but having cream of tartar (Potassium bitartrate) and Baking soda (Sodium bicarbonate) and me being able to solve that problem I would have made ~25¢ in >20 years, but it’s one of my few less annoying “well Ackchually“ culinary „tricks“. lol 🙃
As a non-American (I'm Brazilian), I have never heard of snickerdoodle cookies. The prospect of a buttery, sugary cookie that's _also_ slightly tangy and cinnamon-spicy has got me REAL excited. Sweet, sour and spicy is the three S's of good food to me, be it primarily savory or sweet. And that cookie seems to check all the good boxes. Gonna be trying to make them in my airfry... tabletop convection oven during the weekend!
Usually American snickerdoodles are not spicy, but if you buy real cinnamon as he says it can be. I would actually want to try a sightly spiced one, would be interesting.
@@badowskikarol4200 At least in the US, supermarket cinnamon is _cinnamomum cassia_ or cassia bark. True or Ceylon cinnamon (_cinnamomum verum_ or _cinnamomum zeylanicum_) is harder to get and much more expensive. Note that even using cassia, buying the bark (cinnamon sticks) and grinding it yourself should get you a better flavor. The reason supermarket cinnamon is so weak is that powdering the stuff increases the surface area to volume ratio letting the volatile oils that create the flavor evaporate more readily. Add in that the stuff frequently sits for long periods unused and well....
Snickerdoodles are amazing, and you should absolutely learn how to make them. If you like 'spicy' cookies, then learn how to make gingersnaps, which have ginger in them, and are also amazing cookies. Snickerdoodles mainly have a cinnamon and sugar flavor, and the cream of tartar gives it a mild tangy contrast. Chewy on the outside and soft on the inside (which is a good textural contrast). Milk is good to drink, with these cookies.
My man! Snickerdoodles are warrior's cookie! It's said that Vikings took snickerdoodles into battles with them and it's credited with their ferocity. Berserkers often went into battle with nothing on but a coating of cinnamon and sugar to mimic the 'doodle. Their enemies were so terrified that many times, they simply surrendered. I like snickerdoodles and telling historical fibs.
BRING BACK SHARING HOME MADE COOKIES. They won't actually kill you, and it's really good for society (it promotes getting along, unity, and experiencing a shared culture, as well as helping people learn how to bake well enough to share).
I'm a hobbyist baker and snickerdoodles are like, my specialty. For the most part, your recipe is different enough from mine that I don't feel the need to say "I'd do X instead", but one pointer I'd offer is that, when rolling them in the cinnamon sugar, once you've got it fully coated, grab a big pinch of your cinnamon sugar, drop it on top, and lightly shake off excess without rolling it at all. It's basically no extra effort, but it gives you a bit more cinnamon sugar than would normally stick on naturally, and they look prettier. And if you do decide to do this, make sure to very lightly press the balls onto the baking sheet when putting them down, to make sure they don't end up with the heavy side down, or they don't drop all that extra cinnamon sugar onto the baking sheet.
why not flatten the cookie balls in the cinnamon sugar mixture so you push some extra sugar on one side of the cookie ... then place that side on top for baking?
@@dovahkindragonborn9827I mean the reason I've never tried that is because I use a relatively narrow vessel for coating in cinnamon sugar, but I imagine that'd work, assuming you got both the top and the bottom relatively even
i made a snickerdoodle recipe that used both baking soda and baking powder and they were extremely soft and fluffy even after sitting out for a couple days. i might combine these two methods to make the best snickerdoodles
I just made these and they are so absolutely amazing. The meringue at the start definitely made a difference. There’s like a thin layer of crunch and then the inside is absolutely soft and chewy and just the right sweetness. Best snickerdoodles ever
My family uses the old Betty Crocker recipe from this little brown cookbook. The only difference is someone down the line omitted the leavening ingredients since they thought all flour was selfrising. The result is a dense little button shaped cookie that's crunchy outside and slightly doughy inside. I grew up on those and all other snickerdoodles just don't hit the spot.
Ok Adam. I made them. They’re delicious! I doubled my batch and found your measurements spot on for an easy 2x. Fluffy, soft, tangy! Glad I made extra!!
I was first introduced to snickerdoodles in home economics class 45 years ago and they've been my favorite cookie ever since (still use the same recipe), but I am intrigued to try your version because the texture and "mouth feel" are part of what makes them special.
“Put that on the internet” we thank you Lauren😂❤️ Also, i’m from Mozambique and as much as i love watching baking videos and tips, i hardly ever try western, more specifically American pastries because there’s so much and in them. I actually gasped at the amount he kept adding to the cookies and it seems simple for me to just adjust the recipe to my liking but in my experience, sugar is a meaningful variable in how the texture or overall product ends up like😶
Snickerdoodles are such an underrated cookie! I'm curious to compare this to my favorite Smitten Kitchen version, though I'd probably go smaller on the cookies since I kind of adore tiny snickerdoodles. It'd be a good comparison - for science of course!
I agree they are under-rated, and have actually been very difficult to find in grocery stores, for about a decade or more (as well as coconut macaroons). Most grocery store bakery sections mainly sell those disgusting sugar cookies with way too much sugar, or crummy recipe chocolate chip cookies or endless variants. Snickerdoodles are a classic, and to be honest our country needs a giant dose of classics right now. We need to steer in the direction of things that work and things that have always worked, and always will work (classics). BRING BACK SHARING HOME MADE COOKIES. As far as classic cookies go, that's things like snickerdoodles, coconut macaroons, gumdrop cookies, peanut butter cookies, spritz cookies, molasses cookies, chocolate chip cookies, cherry winks, lemon bars, gingersnaps, and this kind of thing. Whatever your grandmother made.
I'm baking these using your recipe right now, and they smell amazing. I love snickerdoodle cookies, but this is the first time I've made them. Thank you for making a concise video!
The look reminds me of the "campurrianas" biscuits we eat in Spain. They are dryer than these, but similarly cracked and browned. They taste amazing, to the point where I choose not to have them in my house regularly as I would indulge a little too often. Great for dipping in milk / chocolate milk too.
Baking some right now! Can’t wait. Friendly heads up, the recipe in the description doesn’t have you doing anything with the meringue after setting it aside. 😊
From a snickerdoodle source online: Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.
The recipe in the written description never incorporates the beaten egg white! I made eight cookies instead of five, and they were still huge. And very good!!
I made these for a movie night a few months ago, and they're absolutely great; I made them a second time for my dnd group but added orange zest and some ginger paste that time (a favorite flavoring I usually add to oatmeal cookies) and those were great, too. I made these smaller and used the apple pie spice in my cabinet for it (which is cinnamon, nutmeg, and allspice) and I absolutely love the texture of these cookies, that fluffiness you talked about in the recipe and airiness. Adding this to my go-to list! I made these more typical cookie-sized b/c I wanted to, but I gotta make those bigger cookies at some point. Great recipe, love your channel!
thanks for sharing your comment! I'm planning to bake these for a friend. could you tell me if the tangy flavor was actually there in cookie? was it kind of crispy on the outside while be chewy too? adam mentioned this recipe having those traits but I would love to hear a second account as well
I _LOVE_ snickerdoodle. Couldn't find a store to make great ones. I think I tried Trader Joe's, was pretty good, best I've found. I should go back and see if it still holds.
Something I love about Adam's videos is that he uses his sponsors, this video being an example with him using Brightland olive oil with his sponsored section of this video.
Note that the written instructions don't say when to add the prepared meringue to the cookie dough - do this before incorporating the flour, as per the vid. I had to double back and add it to my very crumbly dough. Still turned out great tho! ❤ 🍪
My new favorite Adam Ragusea recipe, these were a giant hit at my son’s birthday party, thank you for the recipe!! They did deflate a little more than I was expecting, perhaps at 7000 ft elevation they need a bit more flour
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it! 👍👍
Interesting way to make that. I have made full butter cookies and made various cookies with that. Use all butter for the oil and white sugar; you can make chocolate chip cookies, snickerdoodles, and other cookies for a buttery, crumbly cookie
In case anyone wants to give it a go: I used powdered sugar for maximum fluff, and it works pretty well. Taste-wise, there's no change, and they deflate a bit less.
Thank you for using the cream of tartar and baking soda. That slight bite is what distinguishes a snickerdoodle from a sugar cookie, and it is depressing to see how often they are left out.
Could you make a cookie using pre made frosting instead of butter and sugar? An idea that sprung when he mentioned how when you're beating the butter and sugar it basically already is butter cream...
Interesting idea! I'm guessing if you have leftover homemade buttercream frosting it might work, with experimentation. But store-bought frosting might not work because of all the preservatives and stabilizers
Hey Adam. Recommender of the MSG video you shot a while back here. I have another video recommendation for you. You have yet to make a video on Vietnamese Pho. I think a discussion about whether parboiling the bones versus skimming in the preparation of the broth would make for an interesting experiment and discussion!
this my first time learning that im the only one who makes snickerdoodles with apple butter in the dough (its sorta like if you cooked down applesauce a lottttt more and also it had a bunch of spices like cinnamon and cloves in it)
Yeah, I wanted to ask about the name, so a big extra plus for your remark at the end! But I also wanna ask about "Meringue": what is it, what does the name signify, where does it come from? Another, rather unrelated question (at least to the previous): How long between the visit to the bakery and the video? And in how far do you use research for that - do you also go and look up (in this case snickerdoodle cookies) recipes or is it actual reverse engineering by taste, possibly in combination with knowledge/experience?
Thank you, thank you, thank you!! I've seen (and tasted) so many recipes for snickerdoodles that omit the cream of tartar. That's what makes a snickerdoodle more than just a sugar cookie.
…..that vintage, orange Tupperware measuring cup….. ❤️ I use my mom’s handwritten recipe for snickerdoodles….from 1945. I’m sure it’s nothing special…except to me. ♥️
Hey Adam, this video reminds me, any way you can replicate the butter you find in restaurants? Like the cinnamon butter from Texas Roadhouse. Or the whipped butter from Outback Steakhouse with their brown bread
What ever type of butter you want add that thing into softened butter as well as a pinch of salt (I'd make it a bit under soft if that makes sense) and then whip them til it looks like butter cream frosting refrigerate and boom even better then outback
Easy buddy, just mix it in real good and you're all good! Room temp butter + mixer/handmixer or maybe even a food processor in a pinch. Let it rip for a few minutes, I like to add a pinch of salt too. Bone Apple Tea!
The name comes from the person who invented them; an old town baker named Yankee Doodle. His cookies were a favorite of his son Snicker so he named them after him.
Lol your written instructions miss when to add the meringue I noticed because I was using them owing to my audio processing issues also thanks for writing them out! most people don't
ugh this recipe looks fantastic but its SUMMER and the oven will heat up my kitchen like a sauna. ill wait until the fall or cooler temps days to make this
As a child, imagine my disappointment when I tried a snickerdoodle only to find out they did not contain any snicker chocolate bar pieces. They were good but not as good as the cookie I imagined they would be with hunks of snickers bar in it.. That disappointment? Immeasurable. So when i got older, I made some myself. Took some chocolate chip cookie dough and added chopped Snickers. My childhood disappointment turned to joy.
As a variant on this cookie instead of mixing cinnamon and sugar just roll them in straight granulated sugar and then as soon as they come out of the oven press several M&Ms into them.
The problem I have making snickerdoodles is that I always eat most or *all* of the dough before they make it to the oven... The cookies are great, but the dough is fantastic. I like to add cinnamon to the dough itself as well.
The name seems to go back to at least 1889, and does in fact mean 'stupid', or 'laughing fool', if the etymology is right. It seems to be an Amish or Mennonite cookie.
if you want a different cinnamon flavor, pay attention to the type of cinnamon! saigon cinnamon will give you a spicier note, while ceylon is better for sweetness. most ground north american cinnamon is neither of these, but a separate, milder genus.
I love the extra facts you give. It’s always so interesting. “Cream of tartar, the potassium salt of tartaric acid, it crystallises out of grape juice and onto the sides of wine barrels.”
Same. Also the “it probably exists in many spice cabinets and you don’t know what it’s for” thing. If had a nickel for every time someone has lamented not having baking powder for a recipe, but having cream of tartar (Potassium bitartrate) and Baking soda (Sodium bicarbonate) and me being able to solve that problem I would have made ~25¢ in >20 years, but it’s one of my few less annoying “well Ackchually“ culinary „tricks“. lol 🙃
@@KUsery42 I know very well that bicarb + cream of tartar = baking powder but I can never remember the correct ratio.
One of the great qualities of his videos! 🎉
@@heatherkuhn6559fwiw, pretty much just 2:1 ct to bs ;)
Thanks to this video I now understand where it came from. And also why people don't just use vinegar or something.
As a non-American (I'm Brazilian), I have never heard of snickerdoodle cookies. The prospect of a buttery, sugary cookie that's _also_ slightly tangy and cinnamon-spicy has got me REAL excited. Sweet, sour and spicy is the three S's of good food to me, be it primarily savory or sweet. And that cookie seems to check all the good boxes. Gonna be trying to make them in my airfry... tabletop convection oven during the weekend!
Usually American snickerdoodles are not spicy, but if you buy real cinnamon as he says it can be. I would actually want to try a sightly spiced one, would be interesting.
use some ginger if your cinnamon isn't spicy
There are few things as amazing as a real good snickerdoodle. You're in for a treat my friend.
@@badowskikarol4200 At least in the US, supermarket cinnamon is _cinnamomum cassia_ or cassia bark. True or Ceylon cinnamon (_cinnamomum verum_ or _cinnamomum zeylanicum_) is harder to get and much more expensive.
Note that even using cassia, buying the bark (cinnamon sticks) and grinding it yourself should get you a better flavor. The reason supermarket cinnamon is so weak is that powdering the stuff increases the surface area to volume ratio letting the volatile oils that create the flavor evaporate more readily. Add in that the stuff frequently sits for long periods unused and well....
Snickerdoodles are amazing, and you should absolutely learn how to make them. If you like 'spicy' cookies, then learn how to make gingersnaps, which have ginger in them, and are also amazing cookies.
Snickerdoodles mainly have a cinnamon and sugar flavor, and the cream of tartar gives it a mild tangy contrast. Chewy on the outside and soft on the inside (which is a good textural contrast). Milk is good to drink, with these cookies.
My man!
Snickerdoodles are warrior's cookie! It's said that Vikings took snickerdoodles into battles with them and it's credited with their ferocity. Berserkers often went into battle with nothing on but a coating of cinnamon and sugar to mimic the 'doodle. Their enemies were so terrified that many times, they simply surrendered.
I like snickerdoodles and telling historical fibs.
BRING BACK SHARING HOME MADE COOKIES. They won't actually kill you, and it's really good for society (it promotes getting along, unity, and experiencing a shared culture, as well as helping people learn how to bake well enough to share).
I'm a hobbyist baker and snickerdoodles are like, my specialty. For the most part, your recipe is different enough from mine that I don't feel the need to say "I'd do X instead", but one pointer I'd offer is that, when rolling them in the cinnamon sugar, once you've got it fully coated, grab a big pinch of your cinnamon sugar, drop it on top, and lightly shake off excess without rolling it at all. It's basically no extra effort, but it gives you a bit more cinnamon sugar than would normally stick on naturally, and they look prettier.
And if you do decide to do this, make sure to very lightly press the balls onto the baking sheet when putting them down, to make sure they don't end up with the heavy side down, or they don't drop all that extra cinnamon sugar onto the baking sheet.
As someone who loves to make snickerdoodles, I second this. You can also try substituting a splash of bourbon for a splash of vanilla extract.
@@Zuraneve Why not both!? :D
@@JetstreamGWthat much goodness in one cookie is probably illegal 😅 gonna have to get it approved by the FDA
why not flatten the cookie balls in the cinnamon sugar mixture so you push some extra sugar on one side of the cookie ... then place that side on top for baking?
@@dovahkindragonborn9827I mean the reason I've never tried that is because I use a relatively narrow vessel for coating in cinnamon sugar, but I imagine that'd work, assuming you got both the top and the bottom relatively even
I cant feel them its a video
try harder
Skill issue
#skillissue #getgood #urtrashkid #bozo #tryharder #getrektkid #tutorialbot
#skillissue #gitgud #rekt #L
try seasoning ur screen BEFORE u watch i find that works much better and i only have to wash my hands once
i made a snickerdoodle recipe that used both baking soda and baking powder and they were extremely soft and fluffy even after sitting out for a couple days. i might combine these two methods to make the best snickerdoodles
Please share final result here?
@@FutureCommentary1 i will when i get the chance to make them
I just made these and they are so absolutely amazing. The meringue at the start definitely made a difference. There’s like a thin layer of crunch and then the inside is absolutely soft and chewy and just the right sweetness. Best snickerdoodles ever
My family uses the old Betty Crocker recipe from this little brown cookbook. The only difference is someone down the line omitted the leavening ingredients since they thought all flour was selfrising. The result is a dense little button shaped cookie that's crunchy outside and slightly doughy inside. I grew up on those and all other snickerdoodles just don't hit the spot.
Ok Adam. I made them. They’re delicious!
I doubled my batch and found your measurements spot on for an easy 2x.
Fluffy, soft, tangy! Glad I made extra!!
Can't wait for part 2: Why I cinnamon coat the baking sheet, not the snickerdoodle.
Can't wait for part 3: why corny TH-camrs keep reusing the same overbeaten joke that no one over the age of 10 finds funny anymore
@@smellypatel5272it was a joke stop hating for no reason
@@smellypatel5272 man is seething over the dumbest joke ever told.
He's never gonna live this down is he
I was first introduced to snickerdoodles in home economics class 45 years ago and they've been my favorite cookie ever since (still use the same recipe), but I am intrigued to try your version because the texture and "mouth feel" are part of what makes them special.
Haha! Me too, but closer to 65 years ago. These do look good.
im a culinary student,this guy really helped me throughout my culinary journey even before i became a student...
This looks great. Good tip trying to let them undercook rather than over! Those couple of minutes really makes a difference.
“Put that on the internet” we thank you Lauren😂❤️
Also, i’m from Mozambique and as much as i love watching baking videos and tips, i hardly ever try western, more specifically American pastries because there’s so much and in them. I actually gasped at the amount he kept adding to the cookies and it seems simple for me to just adjust the recipe to my liking but in my experience, sugar is a meaningful variable in how the texture or overall product ends up like😶
Snickerdoodles are such an underrated cookie! I'm curious to compare this to my favorite Smitten Kitchen version, though I'd probably go smaller on the cookies since I kind of adore tiny snickerdoodles. It'd be a good comparison - for science of course!
I've never seen Smitten mentioned in the wild, I'm so glad she's still well known! I have lots of her recipes saved.
@@sadroses2 I hear that! I also don't hear a lot of folks talk about Deb's work, but she's still putting out some great recipes!
I agree they are under-rated, and have actually been very difficult to find in grocery stores, for about a decade or more (as well as coconut macaroons). Most grocery store bakery sections mainly sell those disgusting sugar cookies with way too much sugar, or crummy recipe chocolate chip cookies or endless variants.
Snickerdoodles are a classic, and to be honest our country needs a giant dose of classics right now. We need to steer in the direction of things that work and things that have always worked, and always will work (classics). BRING BACK SHARING HOME MADE COOKIES.
As far as classic cookies go, that's things like snickerdoodles, coconut macaroons, gumdrop cookies, peanut butter cookies, spritz cookies, molasses cookies, chocolate chip cookies, cherry winks, lemon bars, gingersnaps, and this kind of thing. Whatever your grandmother made.
Thumbprint cookies with homemade red currant jelly in the thumbprint.
I like snickerdoodles but never thought of anyone saying that they're underrated. Where I live everyone loves and eats them!
I haven't had a snickerdoodle in ages. Now I need one, like, now.
yup
These cookies were a childhood favorite of mine! I'm really interested in the unique texture you described
I'm baking these using your recipe right now, and they smell amazing. I love snickerdoodle cookies, but this is the first time I've made them. Thank you for making a concise video!
The look reminds me of the "campurrianas" biscuits we eat in Spain. They are dryer than these, but similarly cracked and browned. They taste amazing, to the point where I choose not to have them in my house regularly as I would indulge a little too often. Great for dipping in milk / chocolate milk too.
Baking some right now! Can’t wait.
Friendly heads up, the recipe in the description doesn’t have you doing anything with the meringue after setting it aside. 😊
From a snickerdoodle source online: Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.
Can you make a video about sardines? Specifically, canned vs fresh. Health benefits, drawbacks, the usual science that you excel at!
The recipe in the written description never incorporates the beaten egg white! I made eight cookies instead of five, and they were still huge. And very good!!
I made these for a movie night a few months ago, and they're absolutely great; I made them a second time for my dnd group but added orange zest and some ginger paste that time (a favorite flavoring I usually add to oatmeal cookies) and those were great, too. I made these smaller and used the apple pie spice in my cabinet for it (which is cinnamon, nutmeg, and allspice) and I absolutely love the texture of these cookies, that fluffiness you talked about in the recipe and airiness. Adding this to my go-to list!
I made these more typical cookie-sized b/c I wanted to, but I gotta make those bigger cookies at some point. Great recipe, love your channel!
thanks for sharing your comment! I'm planning to bake these for a friend. could you tell me if the tangy flavor was actually there in cookie? was it kind of crispy on the outside while be chewy too? adam mentioned this recipe having those traits but I would love to hear a second account as well
I love snickerdoodles. Bookmarking this for my birthday next month.
I _LOVE_ snickerdoodle. Couldn't find a store to make great ones. I think I tried Trader Joe's, was pretty good, best I've found. I should go back and see if it still holds.
STELLA PARKS MENTIONED
love her recipes, her ice cream and angel food cake are absolutely perfect
Cream of tartar in your cabinet for Snickerdoodles- so true!
Something I love about Adam's videos is that he uses his sponsors, this video being an example with him using Brightland olive oil with his sponsored section of this video.
Perfect timing, just made cannabutter and was looking for a vessel
I just went ahead and made these and they are really tasty!!
For added textural contrast, add some sugar in the raw overtop/gebtly pat them in as you were patting the balls flat as normal! ^-^
Note that the written instructions don't say when to add the prepared meringue to the cookie dough - do this before incorporating the flour, as per the vid. I had to double back and add it to my very crumbly dough. Still turned out great tho! ❤ 🍪
My new favorite Adam Ragusea recipe, these were a giant hit at my son’s birthday party, thank you for the recipe!! They did deflate a little more than I was expecting, perhaps at 7000 ft elevation they need a bit more flour
My kids were so happy with these when they came in from the pool! 😮Thanks 😊
We don't have Snickerdoodles in the UK so i think using this video to make them may be the only way!
I always knew I hated the UK, for some reason. This is probably it.
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it! 👍👍
Interesting way to make that. I have made full butter cookies and made various cookies with that. Use all butter for the oil and white sugar; you can make chocolate chip cookies, snickerdoodles, and other cookies for a buttery, crumbly cookie
Man i love snickerdoodles. Famous 4ths cookies in the reading terminal in Philly has amazing ones.
In case anyone wants to give it a go: I used powdered sugar for maximum fluff, and it works pretty well. Taste-wise, there's no change, and they deflate a bit less.
I just made these and they came out amazing! Thank you for this great recipe. I rarely bake and you made it very easy to follow along. Thanks again!
I love the random thumbs up from the dog gate in the sponsor part
Fantastic recipe Mr. 'Guse! I made them for dessert tonight and they were a hit!
Snickerdoodles bring me back to childhood. My dad would always bring these home for me!
I JUST thought about doing this with peanut butter cookies the other day.
What great timing! I was just planning to make snickerdoodle cookies
Thank you for using the cream of tartar and baking soda. That slight bite is what distinguishes a snickerdoodle from a sugar cookie, and it is depressing to see how often they are left out.
Could you make a cookie using pre made frosting instead of butter and sugar? An idea that sprung when he mentioned how when you're beating the butter and sugar it basically already is butter cream...
Interesting idea! I'm guessing if you have leftover homemade buttercream frosting it might work, with experimentation. But store-bought frosting might not work because of all the preservatives and stabilizers
Hey Adam. Recommender of the MSG video you shot a while back here. I have another video recommendation for you. You have yet to make a video on Vietnamese Pho. I think a discussion about whether parboiling the bones versus skimming in the preparation of the broth would make for an interesting experiment and discussion!
this my first time learning that im the only one who makes snickerdoodles with apple butter in the dough (its sorta like if you cooked down applesauce a lottttt more and also it had a bunch of spices like cinnamon and cloves in it)
That sounds really good, but I've never seen a snickerdoodle made that way. It must be a family secret recipe.
@@hxhdfjifzirstc894 yeah probably
"Vanilla, you don't need a splash, but life is about more than satisfying needs..."
That is a ☺️ helluva line.
Literally waited till the end for the entomology of the name. was NOT disappointed!
Let's get him to 3M, he deserves it!
Nobody deserves to work for 3M.
oh, my favorite cookie!
Snickerdoodles are hands down my favorite cookie of all time. Guess I'm baking tonight.
One of the best cookies ever
Omg snicker doodles have been on my short list of things to make!!
Oh my god, these look so delicious. Definitely gonna try it out sometime
Have you never had snickerdoodles?
@@hxhdfjifzirstc894 No, actually, they are not common where I come from - Poland :)
@@konfusedkurage5245 It's a special treat, when you get to try something like this for the first time.
Yeah, I wanted to ask about the name, so a big extra plus for your remark at the end! But I also wanna ask about "Meringue": what is it, what does the name signify, where does it come from?
Another, rather unrelated question (at least to the previous): How long between the visit to the bakery and the video? And in how far do you use research for that - do you also go and look up (in this case snickerdoodle cookies) recipes or is it actual reverse engineering by taste, possibly in combination with knowledge/experience?
I'm definitely going to try this recipe, snickerdoodles are my mom's favorite cookie.
its my birthday today and i love snickerdoodles!! my mom makes the best ones
Just make Stella's. They're literally perfection.
Thank you, thank you, thank you!! I've seen (and tasted) so many recipes for snickerdoodles that omit the cream of tartar. That's what makes a snickerdoodle more than just a sugar cookie.
I swear your videos keep getting better.
Awesome. Just made a batch.
…..that vintage, orange Tupperware measuring cup….. ❤️ I use my mom’s handwritten recipe for snickerdoodles….from 1945. I’m sure it’s nothing special…except to me. ♥️
The BEST cookie!
5:03 Except ceylon is actually milder than cassia. I wouldn't ever as much as use it as a substitute, it's a completely different flavour.
The coumarin content also varies a lot between cinnamon species (lowest for ceylon or Cinnamomum verum).
Hey Adam, this video reminds me, any way you can replicate the butter you find in restaurants? Like the cinnamon butter from Texas Roadhouse. Or the whipped butter from Outback Steakhouse with their brown bread
Honestly mate, you just soften some butter and add a little cinnamon for the first, the second is just beating some air into butter
What ever type of butter you want add that thing into softened butter as well as a pinch of salt (I'd make it a bit under soft if that makes sense) and then whip them til it looks like butter cream frosting refrigerate and boom even better then outback
Easy buddy, just mix it in real good and you're all good! Room temp butter + mixer/handmixer or maybe even a food processor in a pinch. Let it rip for a few minutes, I like to add a pinch of salt too. Bone Apple Tea!
excellent animation-quality timing on the cat door thumbs up :D
I definitely knew picking up some cream of tartar from that Publix Spice Islands BOGO deal several months back would pay off someday. Maybe.
Snickerdoodles are the goat cookie mix some cardamom in that outer coating slaps way more
The name comes from the person who invented them; an old town baker named Yankee Doodle. His cookies were a favorite of his son Snicker so he named them after him.
I was actually wondering about the etimology lol. So used to you by now haha
Very well thought out presentation ❤
Lol your written instructions miss when to add the meringue
I noticed because I was using them owing to my audio processing issues
also thanks for writing them out! most people don't
These look amazing!
Love your cookie videos Adam!🎉🎉🎉🎉❤❤❤❤
ugh this recipe looks fantastic but its SUMMER and the oven will heat up my kitchen like a sauna. ill wait until the fall or cooler temps days to make this
Adam describing the snicker doodles at the beginning like that one food tiktoker sent me
As a child, imagine my disappointment when I tried a snickerdoodle only to find out they did not contain any snicker chocolate bar pieces. They were good but not as good as the cookie I imagined they would be with hunks of snickers bar in it.. That disappointment? Immeasurable. So when i got older, I made some myself. Took some chocolate chip cookie dough and added chopped Snickers. My childhood disappointment turned to joy.
As a variant on this cookie instead of mixing cinnamon and sugar just roll them in straight granulated sugar and then as soon as they come out of the oven press several M&Ms into them.
So original and inspiring!
Snickerdoodles sound like something they make and or eat in a hallmark movie.
I definitely need to try this.
If you like amazing cookies, then you should try these.
I love snickerdoodles and cakey cookies. Definitely going to try asap.
The "Oh yeah, Lauren's cooking this time" line sounded so incredibly disappointed, as if you were saying "let's hope she doesn't f*** it up again"
I happen to have all of these ingredients. Am I making cookies today? I think I might be ❤
Fantastic cookie! However, mine needed quite a bit more flour, unless I mis-measured. Still, they are great!
The problem I have making snickerdoodles is that I always eat most or *all* of the dough before they make it to the oven... The cookies are great, but the dough is fantastic. I like to add cinnamon to the dough itself as well.
good format
Cream of tartar. In germany its baking powder for allergy sufferers.😅😅😅
Looks delicious! Could you a croissant video next?
I made your chocolate chip cookie recipie last night, but i wanted to make somethig different
Store the cookies with a slice of bread-maybe two, and in a day the bread will be hard and the cookies soft for good
You can’t just post this without namedropping the bakery! 😂 I have to have a control group when I make these 😂😂😂.
Hand coming out of the pet's door surprised me XD
Hi Adam!
This looks really yummy.
6:24 snickerdoodle being labeled as stupid name is truly unacceptable, its the purest name imaginable
The name seems to go back to at least 1889, and does in fact mean 'stupid', or 'laughing fool', if the etymology is right. It seems to be an Amish or Mennonite cookie.
if you want a different cinnamon flavor, pay attention to the type of cinnamon! saigon cinnamon will give you a spicier note, while ceylon is better for sweetness. most ground north american cinnamon is neither of these, but a separate, milder genus.