Comments on: snickerdoodles

By: Scarlet

Scarlet — Fri, 30 Dec 2011 20:21:19 +0000

Amazing and nice and puffy. NO flatness

By: Scarlet

Scarlet — Fri, 30 Dec 2011 20:07:23 +0000

Hey these are AWESOME. My very favorite cookie now. And i agree with you that shortening in cookies. Blech

By: Heather

Heather — Wed, 10 Aug 2011 00:51:24 +0000

Hi Bridget-
I just came across your blog while looking for a Snickerdoodle recipe. These looked so good that I knew I needed to make them! So I just did, and they are soft, fluffy, puffed, and perfect. I did make several changes to the recipe that might come in handy for anyone else. I didn’t have cream of tarter, so after googling to find a replacement, I ended up cutting it out, as well as all the baking soda, and substituted 3 tsps baking powder. The actual math is 1 tsp baking powder=1/4 tsp baking soda and 5/8 tsp cream of tarter. I also live in Denver. I know the obstacles keep mounting (no pun intended)!! So here is the trick for anyone else baking above 3500 feet, up to 7000 feet: Decrease the Baking Soda or Baking powder by 25%, so I deducted 1/4 tsp from my 3 tsp. Add 2-3 tbsp water for each cup of flour, I added 4 total since it was a bit more humid than normal in Denver today. Decrease the sugar by 1-3 tbsp for each cup. I did 1 1/2 tbsp. Finally, up the baking temp by 20-degrees and don’t bake longer than 8 minutes. They turned out PERFECT.

By: bridget

bridget — Wed, 17 Nov 2010 21:32:23 +0000

Neeka – Sorry about that omission. I’ll update the recipe to include the yield.

By: Neeka

Neeka — Wed, 17 Nov 2010 21:30:33 +0000

About how many cookies does this make?

By: bridget

bridget — Wed, 17 Nov 2010 15:20:05 +0000

lindsay – Ugh, high altitude baking can be really frustrating, can’t it? I would look into a book like Pie in the Sky. I’ve made a couple recipes from there at high altitude and had good results. If there isn’t a snickerdoodle recipe, adapt a high-altitude chocolate chip cookie by using all white sugar, increasing the flour slightly, cutting the salt in half, and substituting cream of tartar and baking powder for the baking soda. (Email me at crumblycookie.bridget at gmail dot com if you need help!)

By: lindsay

lindsay — Wed, 17 Nov 2010 07:50:26 +0000

I live in Denver Colorado at about 5600 feet. any suggestions to help the cookies turn out puffy and not like pancakes?

By: The Nifty Foodie » Blog Archive » Sugar Cookies

The Nifty Foodie » Blog Archive » Sugar Cookies — Thu, 18 Mar 2010 16:51:47 +0000

[...] This was originally a recipe for Snickerdoodles, but all I needed to do was omit the cinnamon (another tip from Bridget) and we were set. I was a little skeptical about no vanilla extract, but I trusted the recipe and it still had a really good flavor. Sugar Cookies adapted from The Way the Cookie Crumbles (via Betty Crocker’s Big Red Cookbook) [...]

By: Cinnamon and Vanilla « Overthought

Cinnamon and Vanilla « Overthought — Thu, 03 Dec 2009 03:22:25 +0000

[...] adapted the recipe here, which adapted the recipe from this Betty Crocker recipe. I doubled the recipe and got 80+ cookies. [...]

By: Sugar Cookies « Skinny Food By Amy

Sugar Cookies « Skinny Food By Amy — Mon, 07 Sep 2009 14:16:16 +0000

[...] Sugar Cookies adapted from The Way the Cookie Crumbles (via Betty Crocker’s Big Red Cookbook) [...]