Amazing snickerdoodle recipe?!?!


Question: i love snickerdoodle cookies and the first time i made them they were delicious!! every time since i made them they havent gotten puffy and soft. they come out flat. :o(

also - I don't have cream of tartar.


Answers: i love snickerdoodle cookies and the first time i made them they were delicious!! every time since i made them they havent gotten puffy and soft. they come out flat. :o(

also - I don't have cream of tartar.

Ultimate Maple Snickerdoodles

These have been voted the number one cookie that I bake (and I bake a lot!), and are loved by all who eat them. They are chewy mapley good

INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks

SNICKERDOODLES

2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 t. baking powder
1/2 tsp. salt
1 tsp cinnamon or 2 tsp grated lemon rind
1/2 cup sugar

Heat oven to 400.
Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.

Blend flour, baking powder, and salt; add to mixture.

Roll into 1 inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.

Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes. Remove immediately from baking sheet.

jm

They may be coming out flat because you don't have cream of tartar. I've never tried it, but you can substitute lemon juice or vinegar for the cream of tartar...

Cream of Tartar: 3 teaspoons of lemon juice or 3 teaspoons of vinegar equals 1 teaspoon of cream of tartar

So if you are willing to make the cookies using the substitution I have a wonderful recipe-

1/2 cup butter, softened
1/2 cup shortening
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

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 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.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

When baking it's best to keep cream of tartar,soda and baking powder on hand.Your finished product will come out much better.I wouldn't waste my time or ingredients and be disapointed in the final product.
Try these....

Giant Snickerdoodles

1 cup butter or margarine, softened
1 1/2 cups plus 2 tablespoons sugar
2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoons salt
2 teaspoons cinnamon

In large mixer bowl with mixer at medium speed, cream butter or
margarine, 1/1/2 C sugar and eggs until light and fluffy. In a
separate bowl combine flour, cream of tarter, baking soda, and salt.
Add to cream mixture until well blended. Refrigerate for 30 minutes.

Preheat oven to 375 degrees. Combine remaining 2 tablespoons sugar
and 2 teaspoons cinnamon in a flat open bowl. Shape dough into 2-
inch balls and roll in cinnamon-sugar. Place 3 inches apart on
ungreased cookie sheets. Bake 12 to 15 minutes until golden brown.
(Snickerdoodles will puff up at first, then flatten out to giant
size during baking.)





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