Fluffy snickerdoodle cookies
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- Опубликовано: 5 июл 2023
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**RECIPE, MAKES 5-6 BIG COOKIES**
1 1/3 cups (160g) all-purpose flour
1/2 cup (100g) butter-flavored shortening (soft real butter is fine too, or use half of each)
1/4 cup (50g) and 1/2 cup (100g) granulated sugar, plus more for dusting
1 egg
1 teaspoon vanilla
1 teaspoon cream of tartar (plus a little shake for the egg)
1/4 teaspoon baking soda
cinnamon for dusting
salt (I used 1/2 teaspoon of Morton kosher)
Separate the egg and put the white in a mixing bowl along with a little shake of cream of tartar (NOT the full teaspoon yet). Beat the white to soft peaks. Put in the 1/4 cup sugar and beat again - the foam may deflate a bit, but if you keep whipping you should get soft peaks again. Set this meringue aside.
In a different mixing bowl, whip the shortening with the 1/2 cup sugar until very fluffy. Beat in the egg yolk, vanilla, teaspoon of cream of tartar, baking soda, salt and flour. Roll the dough into 5-6 big balls.
Prepare the coating by mixing about one part cinnamon to two parts sugar. Roll each ball around in the coating, and then set them on a parchment-lined baking sheet. Slightly flatten each ball into a thick puck.
Bake at 400ºF/200ºC (convection, ideally) for 3-4 minutes, then back the heat down to 350ºF/180ºC until the cookies are done. (They bake almost as well if you do 375ºF/190ºC the whole time.)
Be careful not to overbake these or they will be hard when cooled. Wait until they start to spread and crack, and watch the raw dough exposed by the crack - when it just barely doesn't look wet anymore, that's a good sign they're done. Mine took 12 minutes. Let them cool! 
Хобби
I love the extra facts you give. It’s always so interesting. “Cream of tartar, the potassium salt of tartaric acid, it crystallises out of grape juice and onto the sides of wine barrels.”
Same. Also the “it probably exists in many spice cabinets and you don’t know what it’s for” thing. If had a nickel for every time someone has lamented not having baking powder for a recipe, but having cream of tartar (Potassium bitartrate) and Baking soda (Sodium bicarbonate) and me being able to solve that problem I would have made ~25¢ in >20 years, but it’s one of my few less annoying “well Ackchually“ culinary „tricks“. lol 🙃
@@KUsery42 I know very well that bicarb + cream of tartar = baking powder but I can never remember the correct ratio.
One of the great qualities of his videos! 🎉
@@heatherkuhn6559fwiw, pretty much just 2:1 ct to bs ;)
Thanks to this video I now understand where it came from. And also why people don't just use vinegar or something.
My man!
Snickerdoodles are warrior's cookie! It's said that Vikings took snickerdoodles into battles with them and it's credited with their ferocity. Berserkers often went into battle with nothing on but a coating of cinnamon and sugar to mimic the 'doodle. Their enemies were so terrified that many times, they simply surrendered.
I like snickerdoodles and telling historical fibs.
As a non-American (I'm Brazilian), I have never heard of snickerdoodle cookies. The prospect of a buttery, sugary cookie that's _also_ slightly tangy and cinnamon-spicy has got me REAL excited. Sweet, sour and spicy is the three S's of good food to me, be it primarily savory or sweet. And that cookie seems to check all the good boxes. Gonna be trying to make them in my airfry... tabletop convection oven during the weekend!
Usually American snickerdoodles are not spicy, but if you buy real cinnamon as he says it can be. I would actually want to try a sightly spiced one, would be interesting.
use some ginger if your cinnamon isn't spicy
There are few things as amazing as a real good snickerdoodle. You're in for a treat my friend.
@@badowskikarol4200 At least in the US, supermarket cinnamon is _cinnamomum cassia_ or cassia bark. True or Ceylon cinnamon (_cinnamomum verum_ or _cinnamomum zeylanicum_) is harder to get and much more expensive.
Note that even using cassia, buying the bark (cinnamon sticks) and grinding it yourself should get you a better flavor. The reason supermarket cinnamon is so weak is that powdering the stuff increases the surface area to volume ratio letting the volatile oils that create the flavor evaporate more readily. Add in that the stuff frequently sits for long periods unused and well....
Snickerdoodles are amazing, and you should absolutely learn how to make them. If you like 'spicy' cookies, then learn how to make gingersnaps, which have ginger in them, and are also amazing cookies.
Snickerdoodles mainly have a cinnamon and sugar flavor, and the cream of tartar gives it a mild tangy contrast. Chewy on the outside and soft on the inside (which is a good textural contrast). Milk is good to drink, with these cookies.
I cant feel them its a video
try harder
Skill issue
#skillissue #getgood #urtrashkid #bozo #tryharder #getrektkid #tutorialbot
#skillissue #gitgud #rekt #L
try seasoning ur screen BEFORE u watch i find that works much better and i only have to wash my hands once
I'm a hobbyist baker and snickerdoodles are like, my specialty. For the most part, your recipe is different enough from mine that I don't feel the need to say "I'd do X instead", but one pointer I'd offer is that, when rolling them in the cinnamon sugar, once you've got it fully coated, grab a big pinch of your cinnamon sugar, drop it on top, and lightly shake off excess without rolling it at all. It's basically no extra effort, but it gives you a bit more cinnamon sugar than would normally stick on naturally, and they look prettier.
And if you do decide to do this, make sure to very lightly press the balls onto the baking sheet when putting them down, to make sure they don't end up with the heavy side down, or they don't drop all that extra cinnamon sugar onto the baking sheet.
As someone who loves to make snickerdoodles, I second this. You can also try substituting a splash of bourbon for a splash of vanilla extract.
@@Zuraneve Why not both!? :D
@@JetstreamGWthat much goodness in one cookie is probably illegal 😅 gonna have to get it approved by the FDA
why not flatten the cookie balls in the cinnamon sugar mixture so you push some extra sugar on one side of the cookie ... then place that side on top for baking?
@@dovahkindragonborn9827I mean the reason I've never tried that is because I use a relatively narrow vessel for coating in cinnamon sugar, but I imagine that'd work, assuming you got both the top and the bottom relatively even
My family uses the old Betty Crocker recipe from this little brown cookbook. The only difference is someone down the line omitted the leavening ingredients since they thought all flour was selfrising. The result is a dense little button shaped cookie that's crunchy outside and slightly doughy inside. I grew up on those and all other snickerdoodles just don't hit the spot.
Snickerdoodles are such an underrated cookie! I'm curious to compare this to my favorite Smitten Kitchen version, though I'd probably go smaller on the cookies since I kind of adore tiny snickerdoodles. It'd be a good comparison - for science of course!
I've never seen Smitten mentioned in the wild, I'm so glad she's still well known! I have lots of her recipes saved.
@@sadroses2 I hear that! I also don't hear a lot of folks talk about Deb's work, but she's still putting out some great recipes!
I agree they are under-rated, and have actually been very difficult to find in grocery stores, for about a decade or more (as well as coconut macaroons). Most grocery store bakery sections mainly sell those disgusting sugar cookies with way too much sugar, or crummy recipe chocolate chip cookies or endless variants.
Snickerdoodles are a classic, and to be honest our country needs a giant dose of classics right now. We need to steer in the direction of things that work and things that have always worked, and always will work (classics). BRING BACK SHARING HOME MADE COOKIES.
As far as classic cookies go, that's things like snickerdoodles, coconut macaroons, gumdrop cookies, peanut butter cookies, spritz cookies, molasses cookies, chocolate chip cookies, cherry winks, lemon bars, gingersnaps, and this kind of thing. Whatever your grandmother made.
Thumbprint cookies with homemade red currant jelly in the thumbprint.
I like snickerdoodles but never thought of anyone saying that they're underrated. Where I live everyone loves and eats them!
im a culinary student,this guy really helped me throughout my culinary journey even before i became a student...
Can't wait for part 2: Why I cinnamon coat the baking sheet, not the snickerdoodle.
Can't wait for part 3: why corny RUclipsrs keep reusing the same overbeaten joke that no one over the age of 10 finds funny anymore
@@smellypatel5272it was a joke stop hating for no reason
@@smellypatel5272 man is seething over the dumbest joke ever told.
He's never gonna live this down is he
These cookies were a childhood favorite of mine! I'm really interested in the unique texture you described
BRING BACK SHARING HOME MADE COOKIES. They won't actually kill you, and it's really good for society (it promotes getting along, unity, and experiencing a shared culture, as well as helping people learn how to bake well enough to share).
I just made these and they are so absolutely amazing. The meringue at the start definitely made a difference. There’s like a thin layer of crunch and then the inside is absolutely soft and chewy and just the right sweetness. Best snickerdoodles ever
I was first introduced to snickerdoodles in home economics class 45 years ago and they've been my favorite cookie ever since (still use the same recipe), but I am intrigued to try your version because the texture and "mouth feel" are part of what makes them special.
Haha! Me too, but closer to 65 years ago. These do look good.
i made a snickerdoodle recipe that used both baking soda and baking powder and they were extremely soft and fluffy even after sitting out for a couple days. i might combine these two methods to make the best snickerdoodles
Please share final result here?
@@FutureCommentary1 i will when i get the chance to make them
Ok Adam. I made them. They’re delicious!
I doubled my batch and found your measurements spot on for an easy 2x.
Fluffy, soft, tangy! Glad I made extra!!
I'm baking these using your recipe right now, and they smell amazing. I love snickerdoodle cookies, but this is the first time I've made them. Thank you for making a concise video!
I haven't had a snickerdoodle in ages. Now I need one, like, now.
yup
This looks great. Good tip trying to let them undercook rather than over! Those couple of minutes really makes a difference.
“Put that on the internet” we thank you Lauren😂❤️
Also, i’m from Mozambique and as much as i love watching baking videos and tips, i hardly ever try western, more specifically American pastries because there’s so much and in them. I actually gasped at the amount he kept adding to the cookies and it seems simple for me to just adjust the recipe to my liking but in my experience, sugar is a meaningful variable in how the texture or overall product ends up like😶
I love snickerdoodles. Bookmarking this for my birthday next month.
I just went ahead and made these and they are really tasty!!
These look amazing!
I love snickerdoodles and cakey cookies. Definitely going to try asap.
What great timing! I was just planning to make snickerdoodle cookies
I just made these and they came out amazing! Thank you for this great recipe. I rarely bake and you made it very easy to follow along. Thanks again!
The look reminds me of the "campurrianas" biscuits we eat in Spain. They are dryer than these, but similarly cracked and browned. They taste amazing, to the point where I choose not to have them in my house regularly as I would indulge a little too often. Great for dipping in milk / chocolate milk too.
Love your cookie videos Adam!🎉🎉🎉🎉❤❤❤❤
My kids were so happy with these when they came in from the pool! 😮Thanks 😊
Oh my god, these look so delicious. Definitely gonna try it out sometime
Have you never had snickerdoodles?
@@hxhdfjifzirstc894 No, actually, they are not common where I come from - Poland :)
@@konfusedkurage5245 It's a special treat, when you get to try something like this for the first time.
Omg snicker doodles have been on my short list of things to make!!
STELLA PARKS MENTIONED
love her recipes, her ice cream and angel food cake are absolutely perfect
Hi Adam!
This looks really yummy.
Baking some right now! Can’t wait.
Friendly heads up, the recipe in the description doesn’t have you doing anything with the meringue after setting it aside. 😊
So original and inspiring!
oh, my favorite cookie!
Fantastic recipe Mr. 'Guse! I made them for dessert tonight and they were a hit!
Man i love snickerdoodles. Famous 4ths cookies in the reading terminal in Philly has amazing ones.
Cream of tartar in your cabinet for Snickerdoodles- so true!
I'm definitely going to try this recipe, snickerdoodles are my mom's favorite cookie.
The BEST cookie!
Perfect timing, just made cannabutter and was looking for a vessel
Snickerdoodles are hands down my favorite cookie of all time. Guess I'm baking tonight.
good format
Interesting way to make that. I have made full butter cookies and made various cookies with that. Use all butter for the oil and white sugar; you can make chocolate chip cookies, snickerdoodles, and other cookies for a buttery, crumbly cookie
Very well thought out presentation ❤
I made these for a movie night a few months ago, and they're absolutely great; I made them a second time for my dnd group but added orange zest and some ginger paste that time (a favorite flavoring I usually add to oatmeal cookies) and those were great, too. I made these smaller and used the apple pie spice in my cabinet for it (which is cinnamon, nutmeg, and allspice) and I absolutely love the texture of these cookies, that fluffiness you talked about in the recipe and airiness. Adding this to my go-to list!
I made these more typical cookie-sized b/c I wanted to, but I gotta make those bigger cookies at some point. Great recipe, love your channel!
My new favorite Adam Ragusea recipe, these were a giant hit at my son’s birthday party, thank you for the recipe!! They did deflate a little more than I was expecting, perhaps at 7000 ft elevation they need a bit more flour
One of the best cookies ever
Snickerdoodles bring me back to childhood. My dad would always bring these home for me!
From a snickerdoodle source online: Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.
I JUST thought about doing this with peanut butter cookies the other day.
I love the random thumbs up from the dog gate in the sponsor part
I swear your videos keep getting better.
Awesome. Just made a batch.
excellent animation-quality timing on the cat door thumbs up :D
its my birthday today and i love snickerdoodles!! my mom makes the best ones
Just made them, there really good 🙂
Literally waited till the end for the entomology of the name. was NOT disappointed!
Can you make a video about sardines? Specifically, canned vs fresh. Health benefits, drawbacks, the usual science that you excel at!
Something I love about Adam's videos is that he uses his sponsors, this video being an example with him using Brightland olive oil with his sponsored section of this video.
The recipe in the written description never incorporates the beaten egg white! I made eight cookies instead of five, and they were still huge. And very good!!
We don't have Snickerdoodles in the UK so i think using this video to make them may be the only way!
I always knew I hated the UK, for some reason. This is probably it.
Looks delicious! Could you a croissant video next?
I _LOVE_ snickerdoodle. Couldn't find a store to make great ones. I think I tried Trader Joe's, was pretty good, best I've found. I should go back and see if it still holds.
Even the name sounds delicious.
For added textural contrast, add some sugar in the raw overtop/gebtly pat them in as you were patting the balls flat as normal! ^-^
"Vanilla, you don't need a splash, but life is about more than satisfying needs..."
That is a ☺️ helluva line.
Need these
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it! 👍👍
Note that the written instructions don't say when to add the prepared meringue to the cookie dough - do this before incorporating the flour, as per the vid. I had to double back and add it to my very crumbly dough. Still turned out great tho! ❤ 🍪
I was actually wondering about the etimology lol. So used to you by now haha
In case anyone wants to give it a go: I used powdered sugar for maximum fluff, and it works pretty well. Taste-wise, there's no change, and they deflate a bit less.
Could you make a cookie using pre made frosting instead of butter and sugar? An idea that sprung when he mentioned how when you're beating the butter and sugar it basically already is butter cream...
Interesting idea! I'm guessing if you have leftover homemade buttercream frosting it might work, with experimentation. But store-bought frosting might not work because of all the preservatives and stabilizers
Let's get him to 3M, he deserves it!
Nobody deserves to work for 3M.
I made your chocolate chip cookie recipie last night, but i wanted to make somethig different
Adam describing the snicker doodles at the beginning like that one food tiktoker sent me
You can’t just post this without namedropping the bakery! 😂 I have to have a control group when I make these 😂😂😂.
Hey Adam. Recommender of the MSG video you shot a while back here. I have another video recommendation for you. You have yet to make a video on Vietnamese Pho. I think a discussion about whether parboiling the bones versus skimming in the preparation of the broth would make for an interesting experiment and discussion!
My favorite cookie :o
@Adam Ragusea Can you do a video about muffins, different variations.
These look perfect.
The "Oh yeah, Lauren's cooking this time" line sounded so incredibly disappointed, as if you were saying "let's hope she doesn't f*** it up again"
The sour cream is still a nice addition 😂😂😂
Hand coming out of the pet's door surprised me XD
I happen to have all of these ingredients. Am I making cookies today? I think I might be ❤
I was flabbergasted when i learned these things are a cookie name and not a brand name for a candy bar.
Not just a cookie... one of the best cookies.
I definitely knew picking up some cream of tartar from that Publix Spice Islands BOGO deal several months back would pay off someday. Maybe.
Just make Stella's. They're literally perfection.
Croissant recipe please
Adam ragusea style
Thank you for using the cream of tartar and baking soda. That slight bite is what distinguishes a snickerdoodle from a sugar cookie, and it is depressing to see how often they are left out.
Can lemon juice or vinegar work in place of the cream of tartar?
I thought snicker doodles were some sort of nutty cookie. Guess I should try one now that I know better 😝
Yum
…..that vintage, orange Tupperware measuring cup….. ❤️ I use my mom’s handwritten recipe for snickerdoodles….from 1945. I’m sure it’s nothing special…except to me. ♥️
Love me some dessert videos
this my first time learning that im the only one who makes snickerdoodles with apple butter in the dough (its sorta like if you cooked down applesauce a lottttt more and also it had a bunch of spices like cinnamon and cloves in it)
That sounds really good, but I've never seen a snickerdoodle made that way. It must be a family secret recipe.
@@hxhdfjifzirstc894 yeah probably
Snickerdoodles are the goat cookie mix some cardamom in that outer coating slaps way more
adam talking like my dutch ass knows what a snickerdoodle is
ugh this recipe looks fantastic but its SUMMER and the oven will heat up my kitchen like a sauna. ill wait until the fall or cooler temps days to make this
Adam knows how much i love etymology oh no