View Full Version : ISO: snickerdoodles!
10-10-2002, 05:22 AM
I am trying to find a good snickerdoodle cookie recipe. I made the one in Joy of Cooking and the dough puddled out on the baking sheet, making 1 large very thin crispy cookie. Then I got one from a co-worker. That recipe turned out cookies that puffed up and were cakelike - OK, but not what I had in mind, which is a crisp vanilla cookie with cinnamon sugar coating. Anyone have a favorite recipe , not necessarily low fat, for this cookie classic? Thanks.
10-10-2002, 06:07 AM
This is a thread about snickerdoodles with a couple of recipes, I've never made them, but it includes a Betty Crocker version which I think is a popular one.
10-10-2002, 06:17 AM
I always use the Betty Crocker version (found on the thread Peggy posted the link for) and they turn out great. My mother used that recipe every year at Christmas when I was growing up and we both loved them!
10-10-2002, 06:52 AM
Like others, I also use the betty crocker version. Let us know if you make something different that you really enjoy!
10-10-2002, 07:10 AM
The spicy cinnamon version sounds like one you'd enjoy. We all love them here.
* Exported from MasterCook *
Icebox Sugar Cookies -- 1 pt
Recipe By :Sarah Phillips -- THE HEALTHY OVEN BAKING BOOK
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour -- spoon & level
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter -- room temp (3/4 stick)
1 large egg
1 tablespoon light corn syrup
1 tablespoon vanilla extract
2 tablespoons sugar for dipping
For Spicy Cinnamon Cookies
1 teaspoon cinnamon -- optional
1/4 teaspoon cinnamon -- optional
1/8 teaspoon ground cloves -- optional
1. In a large bowl, whisk the flour, baking powder, and salt until well combined. Set aside.
2. In another large bowl, using a handheld electric mixer set at medium speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the 1 cup of sugar and the butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes. Add the egg, corn syrup, and vanilla and beat until smooth. Using a spoon, gradually stir in the flour mixture. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter. Wrap the log of dough in the waxed paper and refrigerate until well chilled, at least 2 hours or overnight.
3. Position a rack in the center of the oven and preheat to 375 F. Lightly spray 2 nonstick cookie sheets (preferably insulated) with oil (or use baker's parchment).
4. Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small bowl. Using a thin, sharp knife, cut the dough crosswise into 1/4-inch-thick rounds. Dip each round in the sugar, and place the cookies, sugar side up, 2 inches apart on the prepared baking sheets.
5. One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry ingredients. Stir 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves into the 2 tablespoons of sugar for dipping.
Nutritional Analysis: Per cookie (including Spicy Cinnamon Cookies): About 48 calories (5 percent from protein; 66 percent from carbohydrates; 29 percent from fat), 1 gram protein, 8 grams carbohydrates, 2 grams fat (1 gram saturated fat), 8 milligrams cholesterol, 12 milligrams sodium =1 WW Point per cookie
"Chill 2 Hours & Bake -- Simple, Crispy Vanilla Cookies"
"Jackie Bordelon[firstname.lastname@example.org] on July 15, 1999"
"1999 Sarah Phillips -- ISBN: 0-38549-281-2"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 45 Calories; 2g Fat (30.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : These cookies were wonderful. They had the same "mouth feel" as regular sugar cookies. I made the recipe this afternoon and they're all gone. They didn't even have time to cool off. Next time I will reduce the sugar by 1/4 cup. The cookies were sweet and I'd like them to be a little less so (personal preference). I didn't dip them in sugar before baking. I used nonstick "Echo Baker's Secret" pans. On the first pan I sprayed Pam so the cookies wouldn't stick - they didn't. On the second pan I used parchment paper. I prefer the parchment paper, there is less mess and it works beautifully. I baked the cookies for 7 minutes. I think you would need to bake them for 10 minutes on an insulated pan. This is an easy recipe and I will be making them again soon.
Jackie in Baton Rouge, LA
I highly recommend Sarah's book! Check it out on her web-site.-- JaneStarr
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
10-10-2002, 11:43 AM
For anyone who knows anything about the Great State of Utah (and it is a GREAT State) - their "state" food is jello (no kidding) but what you might not know is that there state cookie is the snickerdoodle. 12 years in Utah and 20+ pounds later - I have located the perfect recipe. Lifted (gratefully) from the landolakes web site.
These simple, shaped cookies are rolled in a cinnamon-sugar mixture before baking.
Preparation 45 min.
Baking 8 min.
2 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup LAND O LAKES® Butter, softened
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
Sugar Mixture Ingredients:
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Heat oven to 400°F. Combine all cookie ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 4 minutes).
Stir together 3 tablespoons sugar and cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned.
Ingredient Substitution Index
Yield: 4 dozen cookies
Nutrition Facts (1 cookie)
Fat: 4 g
Cholesterol: 20 mg
Sodium: 55 mg
Carbohydrates: 13 g
Dietary Fiber: 0 g
Protein: 1 g
10-10-2002, 12:20 PM
I've always used the regular and chocolate snickerdoodle recipe from the Pillsbury Cookbook, so I was interested in comparing them to the Land O Lakes and the Betty Crocker recipe. They all use the same amount of flour, sugar, eggs, and vanilla. But the L-O-L and the BC recipe use twice as much fat and cream of tartar. Per cookie that fat probably doesn't make a big difference, but who eats just one cookie?
OTOH, you probably aren't making these cookies with fat grams in mind.
So, guess who will be making three batches of snickerdoodles next week?
10-10-2002, 12:41 PM
OTOH mean?? I found out what LOL means and someone mentioned (though I forgot) what ISO means (help again)??:( :eek:
10-10-2002, 12:53 PM
OTOH = On The Other Hand. :D
10-10-2002, 01:30 PM
Ok what does ISO mean? Ssomeone on another thread told me, but pf cpurse I forgot.
10-10-2002, 01:34 PM
In Search Of
10-10-2002, 01:36 PM
OK what does ISO mean? Someone on another thread told me ut of course I forgot,
10-10-2002, 03:17 PM
critikid, do you use salted or unsalted butter when you make the land o lakes recipe? Just curious...
10-10-2002, 05:25 PM
Here's my tried-and-true Snickerdoodle recipe. I've used this recipe since 1985!!
1 cup margarine, softened
1 1/2 cup sugar
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon
Cream margarine, sugar and eggs. Sift together flour, cream of tartar, soda and salt and add to above mixture. Form dough into balls about the size of walnuts. Roll in mixture of sugar and cinnamon. Place 2" apart on ungreased cookie sheet.
Bake 8-10 minutes in 400 degree oven until lightly brown but still soft.
My note: I always use unsalted butter, not margarine. The only other thing I change is the temperature. 400 degrees in my oven is too hot. I bake them at 375 degrees for 6-7 minutes. If the batter is too soft to roll into balls, I put it in the fridge. I've often made the batter and baked the cookies the next day. I always have to use more than 2 Tbsp. sugar and 2 tsp. cinnamon for rolling...that just makes them better!
I've always loved these cookies but never made them. I don't know why -- maybe because the boys only want chocolate chip and brownies. :D
10-10-2002, 11:03 PM
Regular ol' salted butter. Nothing fancy.:rolleyes:
10-11-2002, 05:26 AM
We like to make any Snickerdoodle recipe where the balls are rolled in cinnamon sugar. I then turn them into what I like to call "Snickerdoodle Kisses" by sticking an unwrapped Hershey's kiss in each cookie as soon as they come out of the oven.
(Sometimes I use the mini-kisses to save all that unwrapping)
Yum...cinnamon and chocolate!
10-11-2002, 06:06 AM
Great idea Jane!! :)
10-11-2002, 11:09 AM
Last year I sort of made up/adapted a recipe for low-fat snickerdoodle-like refrigerator cookies, which is one of the few baked recipes that my sweetie requests reruns of (usually, like me, he's more interested in moving on to new culinary pastures).
1/3 cup sugar (coarse-grain if possible)
1 Tbsp cinnamon
1/2 cup light butter, softened
100 grams Quark cheese
3/4 cup regular granulated sugar
1/2 tsp baking powder
1/4 cup egg substitute
1 tsp vanilla
2 2/3 cups all-purpose flour
Butter-flavoured cooking spray
Combine 1/3 cup sugar and cinnamon; set aside.
In a large bowl, beat butter and Quark until creamy. Add 3/4 cup sugar and baking powder, and beat until combined, scraping sides of bowl. Beat in Break Free and vanilla, then flour.
Divide dough in half. Roll each half between sheets of plastic wrap to a 12" x 8" rectangle. Remove top sheet of plastic. Spray rectangle with butter spray and sprinkle with 2 tablespoons cinnamon sugar. Roll up rectangle from short end and seal edges. Repeat with remaining dough. Roll each log in remaining cinnamon sugar, wrap tightly and chill at least 4 hours, until firm.
Preheat oven to 375°. Slice each roll into thirty ¼" slices and place 1 inch apart on ungreased sheets.
Bake 8-10 minutes or until edges are firm. Cool on sheets for 1 minute, transfer to racks and cool completely.
Per cookie, approx: 47 calories
1.35 g fat, 8.1 g carbo, 0.8 g protein
10-11-2002, 11:17 AM
Quark cheese and how much is 100 grams Quark cheese in US measurement?
10-11-2002, 11:18 AM
CompassRose....this sounds interesting. Quark Cheese may be hard to find but I know that Idylewilde (Produce and Farm Stand in West Acton) has this cheese. Tell me, what is Break Free? Would that be the name brand of the egg substitute? Making a copy for future. Thanks for sharing. :)
10-11-2002, 01:26 PM
Quark cheese... yeah, I don't know what it is exactly; something between cottage cheese (uncurded) and yogourt, I'm guessing. It's sort of smooth-yet-grainy in the dish, but it beats out to a wonderful silky creaminess. I use a nearly fat-free version, 0.1% fat, and it is like this miracle baking substance. I have substituted drained yogourt cheese or pureed cottage cheese when I couldn't find Quark, but I must admit they don't behave so well.
28 grams is 1 ounce, so 100 grams would be 3.6 ounces (or about 7 tablespoons).
(If you can find it, try low-fat Quark cheesecakes. They beat every other kind of low-fat/fat free cheesecake right into the ground. Beat and mix the cheesecake filling with a cream-whipper attachment in a food processor for best results.)
Oops, yes, copy-paste error. Break Free is the particular egg sub I use; I like it because it comes fresh in little boxes in the cold display (rather than preserved/frozen) and consists of nothing but egg whites with just enough yolk to colour them, rather than a skein of Mystery Ingredients. But Egg Beaters or plain egg whites should be fine. I have also used in this recipe, if you want to get weird, 1 tbsp ground flaxseed mixed with 1/4 cup water and left to thicken about ten minutes: a very good egg replacer I picked up in some vegan baking putterings.
10-11-2002, 02:59 PM
Thanks again CompassRose! The next time I go to my favorite farm stand I will pick up some Quark cheese. You are right it does taste a little like yogurt and cottage cheese because I have had it before. :)
10-22-2002, 12:57 PM
I did a taste comparison on the Land O"lakes recipe, the Betty Crocker recipe, and the Pillsbury recipe.
The only thing I did different was chill all the doughs. I've found that just about all drop type cookies have a better flavor if you chill them for a couple hours before putting them on the cookie sheets.
The L O'L recipe and the Pillsbury recipe produce cookies with almost identical flavor. The difference is in the appearance and texture. The Pillsbury produces a domed cookie with crackles in the top, with the texture of a sugar cookie. L O'L really spreads a lot, despite having been chilled. On the second day, they crisped up, becoming almost chewy.
The BC recipe didn't have any vanilla in it, and that along with the shortening gives the cookie a flatter flavor (one of my kids said they could taste the salt in the cookie). It also spread some, but not quite as much as the L O'L recipe.
All said and done, my family preferred the L O'L recipe 4 to 0.
Here's the Pillsbury recipe (I don't have MC, so I hape this pastes OK)
“The Pillsbury Cookbook”
1 1/2 Cups Sugar
1/2 Cup Butter, softened
1 teaspoon Vanilla
2 3/4 Cups All-Purpose Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon
Heat oven to 400 F. In large bowl, combine 1 1/2 cups sugar and butter until light and fluffy. Blend in vanilla and eggs. Blend flour, cream of tartar, baking soda and salt into creamed mixture.
Combine 2 tablespoon sugar and cinnamon. Shape dough into 1 inch balls, roll dough in sugar-cinnamon mixture. Place 2 inches apart onto ungreased cookie sheet. Bake at 400 for 8 - 10 minutes. Remove from cookie sheets immediately.
10-22-2002, 05:48 PM
My neighbor always made these when I was little and the aroma of the cookies baking always encouraged me to visit...but try as I might I was never able to reproduce the same quality cookie - until one year the local paper interviewed a woman that had been baking 50+ years and printed her favorite recipes - eureka, I had found it. The recipe is the same as posted by Melman, including the instructions for chilling dough at least 3 hours. This woman recommended chilling all cookie dough for the best results. I always use margarine for this recipe and heed the warning not to overbake - they puff up then flatten. These days I only bake them for special occasions like the holidays but Thanksgiving is right around the corner! :D
10-22-2002, 06:41 PM
Welcome caseyconor and Happy Belated Birthday to you!! :) Where in MA are you from? :)
10-22-2002, 07:19 PM
Another welcome to Caseyconor and Happy Birthday a couple of days late!!
Wow...I knew my recipe was old, but I had no idea it was that old! COOL!!!! :D
10-23-2002, 04:11 AM
thanks for your taste testing results!! very interesting.
10-23-2002, 07:30 AM
thanks for the bday wishes - and I live in Mansfield.
10-24-2002, 01:58 PM
Wow, Zoohause, thanks for testing all the recipes! And Critikid, thanks for answering my question about the type of butter you used. I usually have unsalted in the fridge, so I will add a little salt when I make the LOL recipe.
Now I'm going to have to try the recipe Melman posted too. Isn't it cool when you learn about the origin of recipes you make?
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