Printed recipe is behind a paywall so here’s my transcription of the list of ingredients from the video to save you some time: • 2 ½ cups flour • 2 teaspoons cream of tartar • 1 teaspoon baking soda • ½ teaspoon salt • 8 tablespoons vegetable shortening • 8 tablespoons unsalted butter • 1 ½ cups granulated sugar • 2 large eggs • ¼ cup granulated sugar • 1 tablespoon ground cinnamon
im watching this desperately looking for a reason to NOT make them but your comment put the nail in the coffin on that. I've never had a snickerdoodle and these seem like the best introduction. gotta love ATK
I made these today and it was my first time making snickerdoodles...they turned out awesome! I was so impressed.Thank you for the great video and directions on the website. The only thing I did different was add a teaspoon of vanilla (I just feel like vanilla and salt should be in most cookie recipes lol) and I put the batter in the freezer for about 15-20 minutes to firm it up since my batter was really wet and sticky. The first batch in the oven was non chilled dough and they were flat (still very good) and the second one was chilled dough and they were less flat and didn’t fall apart as easily, which I liked.
tried this recipe without much expectations and my cookies just came out of the oven. completely replaced the vegetable shortening with butter and its soooooooooooo good 🤤 one of the best cookie recipes i’ve came across!
Made snickerdoodles many times. You don't have to roll into a ball. Just use a teaspoon to dip, drop into the cinnamon mix, and roll the dough around to coat. Place on baking sheet, and the cookies turn out almost perfectly round.
Snickerdoodles. I love these cookies. My mother would make these for me and my sister and our 7 brothers for after lunch . We would walk home from school for lunch,( we were living in Japan at the time.) and a grilled cheesed sandwich , a bowl of tomato soup , and two cookies with a glass of cold milk was all ready to eat . We got to enjoy lunchtime at our leisure because we had an hour for lunch . You know, I'm heading to the kitchen in about 2 minutes and guess what is on the menu ??
My favorite cookie! My girlfriend and I baked these a lot when we were about 14. They’re so easy to make, but I never keep cream of tartar now, so don’t get to make them much anymore.
You know, if snickerdoodles aren't the only recipe you bake, you can also keep cream of tartar to make 1 teaspoon of baking powder by mixing 1/2 teaspoon of cream of tartar with 1/2 teaspoon of baking soda and 1/2 teaspoon of cornstarch. Source: whatscookingamerica.net/baking-powder.htm If you still have commercial baking powder, use up the remaining commercial baking powder, and when you run out, buy cream of tartar and start using the above recipe for each teaspoon of baking powder a recipe asks for.
Can't wait to try this recipe. I normally make mine a little differently using baking powder (not baking soda) & butter (no vegetable shortening). My mouth is watering just looking at those delicious snickerdoodles .... yum yum!🙆♀️👌💃
I’m definitely trying this. Before I’ve used butter only and not had the cream of tartar. They’ve still been lovely but I want to see what the difference is.
I made these today exactly as the the video was made. They are VERY good. I will make them again only cut the bake time down to 9 minutes. They seem just a bit to crunchy for me. I realize ovens differ. Also the size of my cookie might be smalIer than you made yours. I would like to know what your cookie measures across in inches. I tend to use too small of a scoop and I think the traditional snickerdoodle should be a little bigger then I make them.
I just made this recipe exactly per instructions and got great cookies. Then I replaced the flour with gluten free and the butter with plant butter and they came out just as good if not better. You people are awesome. Keep up the excellent hard, scrumptious work!
I love the recipe, it's the closet that I can recall from a recipe I used twenty years ago. I wanted to print a copy but to get it you have to pay for a membership to "America's Test Kitchen"! Patooey on America's Test Kitchen. I'll never visit this channel again.
I’ve made snickerdoodle for years from my Old cookbook. Love them Problem: they smell soooo good that they’re ALL gone in one day!!!! Memau from Georgia
This recipe is really good. I messed up and written the incorrect measurement for sugar. It came out overly sweet but the texture and consistency is amazing. First ever baking recipe that I succeeded in!! In my country, it's really hard to find the right spoon measurements. I recently found a measurement set from Daiso and I'm hoping for more successful recipes.
Good for you! Keep going. Baking is very rewarding. And yes the sugar is a little confusing in this recipe. You use the first measurement in the cookie dough, and the second measurement in the cinnamon to roll the dough in.
You can also use Google to find the conversation between the volume measurement and grams for various ingredients, so you can use a scale instead. When baking I prefer using weights, so I often convert recipes over to grams from cups etc.
Snickerdoodle was one of my daughters nicknames when she grew up. We loved making these and then watching Bugs Bunny cartoons. I still love a dollop of vanilla ice cream over a hot snickerdoodle.
Wonderful tasting recipe , good job But I found ,I should I'f followed the video not followed the recipe , I missed some things , And 1 tablespoon was enough , not 2 , 2 made them very big, my opionion , the taste, omg so good
Julia calls this a New England cookie but apparently nobody really knows where it originated. Some think it comes from a German or Dutch treat. Apparently the only 'evidence" that indicates it might be from New England is that New Englanders used to have a habit of giving cookies weird names.
My Dad taught us to make snickerdoodledoos. What's a snickerdoodledoo? It's a snickerdoodle with fruit added on top. Bananas or pears are my favorite but you can add your favorite fruit. You can use either fresh or canned but dried does NOT work well at all. My brother adds nuts but I don't like those. Don't mix in with the dough. Just put the piece of fruit on the tip of each cookie. You do have to flatten the cookie just a little before you add it though as they tend to fall off a spherical cookie. You can add the fruit half way through the baking process as well if you want to.
rewa lodhiya I’m pretty sure there is no substitute but you don’t need cream of tartar, it just helps keep the cookies soft and chewy but there are some recipes without cream of tartar
First, let me start off by saying how much I love this channel. I made these cookies a few days ago and I did not have the same results as everyone else on here seems to have had. I got 42 cookies, not 24. I used a standard cookie scoop and mine seemed to spread out a little more. However, they did taste great and everyone that tried them loved them and remarked on how buttery they tasted. Also, why is there no vanilla in this recipe?
How does Specialties keep their Snickerdoodle almost 1/2 inch thick after baking? Because Specialties Snickerdoodles are the ones I like. I would guess it is 2X the amount of dough per cookie but would you then bake it at a lower temp for a little longer? These are just a little too flat for my liking.
Adding a larger amount of dough, just makes for a bigger (wider) cookie. Usually, in cookie recipes, if you want a thicker cookie you have to add a little bit more flour. That will reduce the spread and add density.
I've found that baking them on a silpat instead of parchment paper keeps them thick instead of flat. You don't even need to make any changes to the recipe!
The problem is that ATK likes to feature the "best" recipe they've found, and the recipes with those flours are rarely the best. Some baking recipes lend themselves well to almond or coconut flour but most don't.
Most recipes for Snickerdoodles call for vanilla extract, which IMO, makes them NOT Snickerdoodles. This is the best recipes I've found...except for Grandma's.
Someday ATK is going to provide recipes in grams but not today. I weigh my ingredients, especially flour. I'll continue searching for this recipe with weights.
I'm currently trying this recipe right now and can't use US measurements at all. Here are the weights (with a few volumes) I'm attempting at the moment: 354 g all-purpose flour 7 g cream of tartar 1 tsp baking soda 1/2 tsp salt 114 g unsalted butter * 114 g vegetable shortening * 300 g sugar (for dough) + 52 g sugar (for coating) 2 eggs 1 tbsp ground cinnamon * I'm actually using all butter, what would have been 227 g, but using a single bock of 200 g, as I must err on the dryer side for the current climate I'm living in. I'll report back on the results.
Do you have this by weight? Love the thin snickerdoodle cookies, but it seems like all the by-weight snickerdoodle recipes I find are for thick, almost round cookies.
My mother made snickerdoodledoos. Basically they are snickerdoodles but with fruit added to the center top of the cookie. Not always the same fruit. Pears are a nice delicate addition. She would slice the pear into thin slices of perhaps a quarter inch thick and then remove the center so there's no seeds. Then she would dredge the pear in the same cinnamon sugar mix as the cookie. She also did apples, peaches, cherries, pineapples and other fruit but my favorites were pears. A variation on this recipe you can try for the holidays would be to add a teaspoon of allspice and half a teaspoon of nutmeg and a half teaspoon of ground ginger to this recipe. Another thing we used to do is make a snickerdoodle sandwich using vanilla or buttercream or orange flavored frosting in the center. Don't add raisons as they will burn and turn an unpleasant flavor.
I never ate these when I was a kid. An acquaintance began to give snickerdoodle cookies to my wife and I several Christmases ago, and she has made it a tradition. I wish that she would stop because they have an unusual taste that I do not enjoy. After all these years, I decided to find out what makes them taste so bad. All the ingredients are typical for cookies except for the cream of tartar, I'm guessing that's the guilty party.
Chris cook 4 you makes the best old fashioned tea cakes ever on TH-cam. My old aunt used to call them sweet bread that would make you eat all the way up the elbow! JessiePearl, Danville Illinois
I made these cookies today and they were a disaster 😭 I’ve been baking cookies for 15+ years but I can never get snickerdoodles to come out right. I’ve tried many different recipes and bake temps and they always come out flat. This recipe by far was the worst results I’ve ever had. What am I doing wrong? 😭
Every goddamn time I look up a recipe they feel the need to tell me thier life story the history of snickerdoodles and everytime they ever had one before the recipe even starts
Printed recipe is behind a paywall so here’s my transcription of the list of ingredients from the video to save you some time:
• 2 ½ cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons vegetable shortening
• 8 tablespoons unsalted butter
• 1 ½ cups granulated sugar
• 2 large eggs
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
Legend
You can print it for free. It just makes you create a free account and then I was able to print it for free.
E
@@warmcozy I've had a free account for years and after logging in I wasn't able to get past the blurry "free" trial offer window.
Wear capes, not all heroes do
I've made these before following this recipe and they are for sure the best snickerdoodles i've ever eaten
I'm not buying it. I think you should send me some to test .
im watching this desperately looking for a reason to NOT make them but your comment put the nail in the coffin on that. I've never had a snickerdoodle and these seem like the best introduction. gotta love ATK
I made these today and it was my first time making snickerdoodles...they turned out awesome! I was so impressed.Thank you for the great video and directions on the website.
The only thing I did different was add a teaspoon of vanilla (I just feel like vanilla and salt should be in most cookie recipes lol) and I put the batter in the freezer for about 15-20 minutes to firm it up since my batter was really wet and sticky. The first batch in the oven was non chilled dough and they were flat (still very good) and the second one was chilled dough and they were less flat and didn’t fall apart as easily, which I liked.
I agree with your suggestions to add vanilla and to chill the dough, it made a huge difference!
tried this recipe without much expectations and my cookies just came out of the oven. completely replaced the vegetable shortening with butter and its soooooooooooo good 🤤 one of the best cookie recipes i’ve came across!
it is for science so you added 16 tbs of butter?
I did this with only butter but i think that it would come out better if you only used like 10-12 tbs of butter.
Jasmine Kaur yup
Thanks for this review!! I was wondering if I could replace with just butter :)
I did the same, life is too short for crisco in cookies
The best recipe of snickerdoodles I’ve tried yet!
Just made them and they turned out fantastic so thank you! All butter version worked great. I appreciated the quick pace of the presentation btw.
Made snickerdoodles many times. You don't have to roll into a ball. Just use a teaspoon to dip, drop into the cinnamon mix, and roll the dough around to coat. Place on baking sheet, and the cookies turn out almost perfectly round.
Snickerdoodles. I love these cookies. My mother would make these for me and my sister and our 7 brothers for after lunch . We would walk home from school for lunch,( we were living in Japan at the time.) and a grilled cheesed sandwich , a bowl of tomato soup , and two cookies with a glass of cold milk was all ready to eat . We got to enjoy lunchtime at our leisure because we had an hour for lunch . You know, I'm heading to the kitchen in about 2 minutes and guess what is on the menu ??
Made these tonight. They are GLORIOUS!!!
Elle’s blue hair is wearing me out
I've worked in a bakery for 44 years. These are the best snickerdoodle cookies I've ever had.
The first time I made this recipe it came out great!
I've done this recipe several times. Always turns out great!
turned out like a shit
David Vítek such a poor chef to be able to mess up simple cookies :( Keep practicing!
Red@@pinnitt
Do these stay chewy for a few days?
I made these today... from my experience less cream of tartar and vegetable shortening. Add vanilla extra and brown sugar :)
My favorite cookie! My girlfriend and I baked these a lot when we were about 14. They’re so easy to make, but I never keep cream of tartar now, so don’t get to make them much anymore.
You know, if snickerdoodles aren't the only recipe you bake, you can also keep cream of tartar to make 1 teaspoon of baking powder by mixing 1/2 teaspoon of cream of tartar with 1/2 teaspoon of baking soda and 1/2 teaspoon of cornstarch.
Source: whatscookingamerica.net/baking-powder.htm
If you still have commercial baking powder, use up the remaining commercial baking powder, and when you run out, buy cream of tartar and start using the above recipe for each teaspoon of baking powder a recipe asks for.
Can't wait to try this recipe. I normally make mine a little differently using baking powder (not baking soda) & butter (no vegetable shortening). My mouth is watering just looking at those delicious snickerdoodles .... yum yum!🙆♀️👌💃
I’m definitely trying this. Before I’ve used butter only and not had the cream of tartar. They’ve still been lovely but I want to see what the difference is.
The cream of tartar gives them a distinct taste, you will love them!
Thank you so much for your time and kindness to do this for everyone out there.👏👏🙏🏻🥰
Love Elle's segments.
I made these today exactly as the the video was made. They are VERY good. I will make them again only cut the bake time down to 9 minutes. They seem just a bit to crunchy for me. I realize ovens differ. Also the size of my cookie might be smalIer than you made yours. I would like to know what your cookie measures across in inches. I tend to use too small of a scoop and I think the traditional snickerdoodle should be a little bigger then I make them.
I just made this recipe exactly per instructions and got great cookies. Then I replaced the flour with gluten free and the butter with plant butter and they came out just as good if not better. You people are awesome. Keep up the excellent hard, scrumptious work!
I love the recipe, it's the closet that I can recall from a recipe I used twenty years ago. I wanted to print a copy but to get it you have to pay for a membership to "America's Test Kitchen"! Patooey on America's Test Kitchen. I'll never visit this channel again.
This episode is so cute. I want to live in their kitchen!
Funny these were the first cookies I had ever made too in Home-Ec 8th grade! I knew I would be making these for the rest of my life too! Crazy!!
I made this cookie for Christmas and it was perfection, 👌
These are my go to!
Looks yummy!
I’ve made snickerdoodle for years from my Old cookbook. Love them
Problem: they smell soooo good that they’re ALL gone in one day!!!! Memau from Georgia
I am going to make it on weekend.
Thank you for the great information 💖💖
Thank you appreciaye the knowledge you share
This recipe is really good. I messed up and written the incorrect measurement for sugar. It came out overly sweet but the texture and consistency is amazing. First ever baking recipe that I succeeded in!! In my country, it's really hard to find the right spoon measurements. I recently found a measurement set from Daiso and I'm hoping for more successful recipes.
Good for you! Keep going. Baking is very rewarding. And yes the sugar is a little confusing in this recipe. You use the first measurement in the cookie dough, and the second measurement in the cinnamon to roll the dough in.
Do you chill dough before rolling cookies?
You can also use Google to find the conversation between the volume measurement and grams for various ingredients, so you can use a scale instead.
When baking I prefer using weights, so I often convert recipes over to grams from cups etc.
Made these today. Delicious!
Love love love the simple recipe!
Gonna make these this weekend. Yum
I’m making these
Snickerdoodle was one of my daughters nicknames when she grew up. We loved making these and then watching Bugs Bunny cartoons. I still love a dollop of vanilla ice cream over a hot snickerdoodle.
Oh so yummy!!
Is this recipe soft but crunchy?
I loved how terrified she looked when she got told to wait till they're cooled
Love this one
LOvE that BLuE Hair
Wonderful tasting recipe , good job But I found ,I should I'f followed the video not followed the recipe , I missed some things , And 1 tablespoon was enough , not 2 , 2 made them very big, my opionion , the taste, omg so good
What?
Not sure why ppl don't use scoops to add flour and that to the mixer bowls?
were these made in a convection oven?? many of us don't have one!
Do you use self rising flour
Kudos
Can I use olive oil instead of shortening?…
Is there a substitute for cream of tartar?
That looks so delicious right now 😍
Can I use vegetable ghee instead of shortening?
It could work, it’s solid fat like shortening, and it’s probably more flavorful too. Of course, I wouldn’t know unless I’d experiment myself
Julia calls this a New England cookie but apparently nobody really knows where it originated. Some think it comes from a German or Dutch treat. Apparently the only 'evidence" that indicates it might be from New England is that New Englanders used to have a habit of giving cookies weird names.
Is there any way to substitute the vegetable shortening and still maintain the flavor and texture? Thanks in advance!
I used oil and it came out great
@@kdonaldson81 😭I sent this two years ago for my culinary class but thanks 🙏🙏🙏
My Dad taught us to make snickerdoodledoos. What's a snickerdoodledoo? It's a snickerdoodle with fruit added on top. Bananas or pears are my favorite but you can add your favorite fruit. You can use either fresh or canned but dried does NOT work well at all. My brother adds nuts but I don't like those. Don't mix in with the dough. Just put the piece of fruit on the tip of each cookie. You do have to flatten the cookie just a little before you add it though as they tend to fall off a spherical cookie. You can add the fruit half way through the baking process as well if you want to.
Hello! What would happen if I skip the cream of tartar? I dont have any :(
Not really anything it just stabilizing egg white
@@addie8808 Great! Thanks!
You can also use lemon juice to replace cream of tartar
@@202vidz Thank you so much!!
Is there a substitute for cream of tartare?
rewa lodhiya I’m pretty sure there is no substitute but you don’t need cream of tartar, it just helps keep the cookies soft and chewy but there are some recipes without cream of tartar
@@DJ-ch7xx thank you
Its telling me link to recipe has expired :(
I liked the video before I watched it 😋
First, let me start off by saying how much I love this channel. I made these cookies a few days ago and I did not have the same results as everyone else on here seems to have had. I got 42 cookies, not 24. I used a standard cookie scoop and mine seemed to spread out a little more. However, they did taste great and everyone that tried them loved them and remarked on how buttery they tasted. Also, why is there no vanilla in this recipe?
Is it possible to substitute lard for shortening?
I'm a fat kid . I don't wait . These are my favorite cookie.
How does Specialties keep their Snickerdoodle almost 1/2 inch thick after baking? Because Specialties Snickerdoodles are the ones I like. I would guess it is 2X the amount of dough per cookie but would you then bake it at a lower temp for a little longer? These are just a little too flat for my liking.
Adding a larger amount of dough, just makes for a bigger (wider) cookie. Usually, in cookie recipes, if you want a thicker cookie you have to add a little bit more flour. That will reduce the spread and add density.
I've found that baking them on a silpat instead of parchment paper keeps them thick instead of flat. You don't even need to make any changes to the recipe!
If you use baking soda they spread, if you use baking powder they puff. Soda spread, powder puff.
isnt baking powder just the mix of tartar and baking soda? hmm
I assume the amount is different in this case.
Most baking powder you get now is double acting, which adds rise both when you start to mix it, and more rise when it goes in the oven.
www.realsimple.com/food-recipes/cooking-tips-techniques/baking/baking-soda-vs-baking-powder
in video they call for 2:1 ratio and i checked online and that is the normal ratio for baking powder... so its a bit wierd for this channel 😅
"Snickerdoodle school"
Snickerdoodle is actually my code name
I would love to see some shows on using alternative flours in baking. This like almond flour, coconut flour, etc.
The problem is that ATK likes to feature the "best" recipe they've found, and the recipes with those flours are rarely the best. Some baking recipes lend themselves well to almond or coconut flour but most don't.
unfortunately alternative flours provide an unsatisfactory texture.
What Detroit school did she go to??!! I went there also...
I might make snickerdoodles just for the fun of saying to people "I made some snickerdoodles."
Love ATK but my cookies stayed puffy! What went wrong!
Most recipes for Snickerdoodles call for vanilla extract, which IMO, makes them NOT Snickerdoodles. This is the best recipes I've found...except for Grandma's.
How many cookies does this make?
Someday ATK is going to provide recipes in grams but not today. I weigh my ingredients, especially flour. I'll continue searching for this recipe with weights.
I'm currently trying this recipe right now and can't use US measurements at all. Here are the weights (with a few volumes) I'm attempting at the moment:
354 g all-purpose flour
7 g cream of tartar
1 tsp baking soda
1/2 tsp salt
114 g unsalted butter *
114 g vegetable shortening *
300 g sugar (for dough)
+ 52 g sugar (for coating)
2 eggs
1 tbsp ground cinnamon
* I'm actually using all butter, what would have been 227 g, but using a single bock of 200 g, as I must err on the dryer side for the current climate I'm living in.
I'll report back on the results.
Or just use an online converter
Kinda like when other countries post recipes with metric measurements.
She likes them a little more brown haha
Do you have this by weight? Love the thin snickerdoodle cookies, but it seems like all the by-weight snickerdoodle recipes I find are for thick, almost round cookies.
I tried this and the cookies didn’t last 24 hours in my house. My kids loved it
I'm sure the staff behind you would like a cookie!
😍😍😍😍😍😍😍😍 I love y'all
أعجبتني طريقة شرحكم👍
fuck off
:---)
My mother made snickerdoodledoos. Basically they are snickerdoodles but with fruit added to the center top of the cookie. Not always the same fruit. Pears are a nice delicate addition. She would slice the pear into thin slices of perhaps a quarter inch thick and then remove the center so there's no seeds. Then she would dredge the pear in the same cinnamon sugar mix as the cookie. She also did apples, peaches, cherries, pineapples and other fruit but my favorites were pears. A variation on this recipe you can try for the holidays would be to add a teaspoon of allspice and half a teaspoon of nutmeg and a half teaspoon of ground ginger to this recipe. Another thing we used to do is make a snickerdoodle sandwich using vanilla or buttercream or orange flavored frosting in the center. Don't add raisons as they will burn and turn an unpleasant flavor.
Mine were flat and not puffy like the picture, tasted good though.
Could you give the measurements in grams please?
Can I get an ohhhhh yeaaaaahhhh 5:27
her face at 5:34 tells me she didn’t liked her cookies
Lol
I forgot, snickerdoodle is German slang for a rough and rowdy kid. That's my girl.
Recipe link is broken... 😑
Hey, no vanilla in these cookies?
Where is the vanilla?
I never ate these when I was a kid. An acquaintance began to give snickerdoodle cookies to my wife and I several Christmases ago, and she has made it a tradition.
I wish that she would stop because they have an unusual taste that I do not enjoy. After all these years, I decided to find out what makes them taste so bad.
All the ingredients are typical for cookies except for the cream of tartar, I'm guessing that's the guilty party.
I wonder if America's Test Kitchen has ever made a video making Teacakes before? If no, maybe they will in the future.
Chris cook 4 you makes the best old fashioned tea cakes ever on TH-cam. My old aunt used to call them sweet bread that would make you eat all the way up the elbow! JessiePearl, Danville Illinois
@@jessiehairston5888 Thanks. I'll go and check it out.
No vanilla?
For some reason my dough is very sticky. Maybe I didn't allow it to mix enough?
I made these cookies today and they were a disaster 😭 I’ve been baking cookies for 15+ years but I can never get snickerdoodles to come out right. I’ve tried many different recipes and bake temps and they always come out flat. This recipe by far was the worst results I’ve ever had. What am I doing wrong? 😭
Mine was the opposite too raised never flattened lol
haha the collar!
Every goddamn time I look up a recipe they feel the need to tell me thier life story the history of snickerdoodles and everytime they ever had one before the recipe even starts
Anybody make this recipe and use oatmeal?
🤷Are you ready to rock? 🙌 I'm ready to roll! 🤸Well let's roll them then! 👩Um hm. In cinnamon sugar! 🙏Amen (me)
Made these and they did not taste good to me, they were too sugary and light. I like a really dense, caramely, slightly salty cookie c:
Why does my batter always come out sticky?
They’re Amish!
What do you mean cook at 10 minutes and rotate at 5???
Lovely texture but I found them to be lacking flavor. Next time I'll double the cinnamon!
I put some cinnamon - and a dash of nutmeg - right into the dry ingredients. Everyone agrees they're amazing.
I would try adding a teaspoon of vanilla extract.
Add vanilla and a smigde more salt!
I followed this recipe to the T tonight but unfortunately cookies came out crispy with no chewy center. Any suggestions?
What No cinnamon in the batter