So striking!!!
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Yes i’ve never made snickerdoodles without cream of tartar?
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They’re just cinnamon sugar cookies otherwise. That’s what Insomnia Cookies here in the States sells, actually.
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She has a “classic” recipe (from Martha Stewart), from back when she mostly shared others’ recipes, that uses cream of tartar. The cream cheese made me wonder whether she was riffing on her confetti cookies, and according to the headnote for the new snickerdoodle recipe, she is.
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I just looked over SK latest recipe, reading comments of those who made it. Many said browning the butter wasn’t worth it; I think the recipe is much more complicated than the NYT one and I was very pleased with it.
Some think that they taste a metallic taste when they use cream of tartar; I didn’t notice anything.
I’ll just stick to this NYT one. I’m wondering if I can double it, don’t know if it can all fit in my mixer. Recipe makes 18 cookies.
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How small is your mixer bowl? It only calls for a cup and a half of flour, so if you have, e.g., a 5-quart tilt-head KA, it shouldn’t be a problem, since you’re not beating the flour in, really just mixing it on low.
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All the talk of snickerdoodles is making me want them, so I went back and looked at my notes for the NYT recipe (I’m in the school of yes-cream-of-tartar).
In case its of interest, I see KAF has a similar recipe (although no COT) where they sub 2 T. of the butter with boiled cider, and add some apple pie spice. This might be an interesting modification for the NYT recipe.
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@CaitlinM - if that’s my CH & HO legacy, I will be so proud! I made cookies recently and just kind of smooshed the edges in w. a spoon to be more round - these were brown butter marshmallow Krispie cookies and the marshmallows kind of leaked out and caramelized.
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I’m going to try a double recipe today. I just realized I accidentally added 2 extra T of sugar to dough because recipe didn’t say DIVIDED. That 2 extra was just for the cinnamon-sugar topping.
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I just noticed the date on the bottom of the bottle of Cream of Tartar from Target: 2015
Guess it doesn’t go bad? My cookies were fine using it.
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Those look great! I’m sure they will be appreciative.
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David Lebovitz had scooting as a tip on a cookie recipe on his newsletter today (though he didn’t have a name for it, just described the process).
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Thanks for the reassurance that my mixer could handle a double recipe of Snickerdoodles.
People: be sure to remember, after creaming the butter and sugar, adding egg and vanilla, add the flour with the machine off and stir it in with a butter knife first so that flour doesn’t fly everywhere.
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Dorie Greenspan had a great tip: when you put the dry ingredients in, put a tea towel over the mixer, and turn it on to low when you start it up..
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This often isn’t enough to prevent a mess . One of my greatest pet peeves is how much my multi-hundred-dollar mixer sucks at actually just freaking mixing .
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Do you have the fancy shield for the mixing bowl? My niece has it but often forgets to attach it at the critical time!
Well that is very irritating! I guess I have lower expectations from my mother’s 50 year old Sunbeam that I am still using..
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I have a fancy shield for my Breville mixer, but I never use it, as I find it’s a real PITA, Mileage may vary, of course.
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I have a shield for my Kitchenaid but have never used it. Stirring the flour in with a knife or long spoon works fine.
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