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The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 81 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 44 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Originally published as Snickerdoodles in Complete Guide to Baking , p43
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Reviewed on Dec. 13, 2011 by bearcub1
I have a recipe for Snickerdoodles that is over 100 yrs old...It is very good and haven't found one yet that will beat it....and they aren't round balls...you roll then into a ball..then roll in the cinnamon and sugar but you flatten them a little before popping them into the oven.
Reviewed on Dec. 13, 2011 by LindaLewis
Poor photography -- if you look closely, the cookies in the photo are shown after they are baked and positioned strangely. Snickerdoodles are supposed to fall and have crinkly tops. For a festive touch, dip the cinnamon-sugar dipped ball into red or green sprinkles.
Reviewed on Dec. 13, 2011 by ElisaHart
Great holiday recipe you have there! Do you mind sharing on the USPS Facebook page? Here's the link: http://on.fb.me/ujGGtE. Thanks! Happy holidays! -Elisa
Reviewed on Dec. 13, 2011 by sweetthings64
I have made snickerdoodles for years. It's my children's favorite cookies. I use Imperial instead of butter & don't leave out the cream of tartar. I have refrigeratored the dough and some time I haven't,but the cookie mounts up better.
Reviewed on Dec. 13, 2011 by brooksville
Yes they flatten, I have been making a similar receipe for over 50 years and been in my family receipe box long before that. I have never had a bad batch unless you count over cooked. Goes back to when women had what was know as pantry staples and made these delicious cookies. Not to many people don't know what a Snickerdoodle is.
Reviewed on Dec. 13, 2011 by Countryenough
For those whose cookies spread: the butter may have been too warm, ("room temperature" can be very different from house to house) or the dough may have been over-creamed. Mixing causes friction which can make the dough too warm, again. Try letting the dough rest overnight in the refrigerator. Some times 2-3 hours isn't enough.
Reviewed on Dec. 10, 2011 by MrsKase
Mine did end up like a reg. cookie, but were still very pretty, maybe they gave them raw in the photo for the recipient to bake?
Reviewed on Dec. 09, 2011 by MrsKase
I never made these as round balls before, I usually make pecan cresents as balls instead but looking for a more economic christmas this year and this means no expensive nuts, do not understand why some people had flattened ? ? ?
Reviewed on Dec. 07, 2011 by churmusidn
I've made snickerdoodles before, and like previous reviewers, thought what a cute "round" cookie. But what disappointed me was the dough. It was very hard to work with and crumbled as I was shaping the balls. :( I didn't even get as far as putting them in my oven. The dough went straight to the garbage!!!
Reviewed on Dec. 07, 2011 by Tammy9
The picture is deceiving. These cookies do flatten like a normal cookie so make sure you don't put them too close together when baking. I also added an extra tsp of cinnamon as I am a cinnamon lover. Other than that great recipe.
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