I made these yesterday and they ended up PERFECT. Everyone loved it!! sweetness is the perfect amount!! I also added some ginger along with cinnamon for the coating and I really recommend it!! thanks for the recipe, I will for sure use this one every time!!
Okay, I gave this recipe a shot - literally followed every step to the T and ohmygosh, my snickerdoodle cookies came out so beautiful. I wanted to cry lol. Thank you!! My go-to recipe from now on!
This is an amazing recipe! 😊👌🏽❤️ my wife shared this recipe with me and this is my first time making Snickerdoodle cookies. They turned out really good! I must say, I've been cooking cookies for some years and that's my first time hearing of the warm room temperature Egg tip. Great tip and great share. Keep sharing the good content with the world😊
Tartaric acid or cream of tartar is a naturally present acid found in lots of fruits but mainly harvested from grapes. It used to be found around casks or corks but now is generally harvested from the remnants of the dead yeast at the bottom of wine casks. And yes, I am totally fun at parties. Lol 🤣
When I first saw the recipe, I was so excited that I searched EVERY store in my city (Rotterdam) to find cream of tartar. I baked the recipe immediately when I got home (which was unfortunately after I had already eaten dinner). NEVETHELESS, the temptation consumed me so I baked these bad bois. It was a huge war between the butter and the room temperature egg, they didn't want to make peace and mix properly. But I won. They had emulsified. After 9 minutes of baking, I had to check on my babies. I was absolutely terrified to find my flat cinnamon children having expanded to the most unexpected direction, UP! YES, you read that right, I was scared beyond return to discover that I had created monsters... CINNAMON COVERED BUTTER SCONES. Don't worry reader, I didn't give up on them there. As the lady told me to not give in to my fears, since when u take the cookies out they still cook. And by her words, they'd deflate. BUT ALAS! After 30 minutes, I simply had room temperature butter scones. But, I maintained my hope. EVEN THOUGH at this point, we're looking at 10PM, I bravely dove into one of my buttery beasts. I must admit that it tasted very fluffy and I ended up having a total of three. M I S T A K E !!!! Although the fat bois took about a half an hour to kick in, I clearly felt my stomach acid being at war. It's currently midnight and I'm in pain. :') TL;DR -> Bake this recipe if you're an experienced American with nothing to lose. Best wishes, A fallen soldier defeated by butter.
I love all your recipes! You are my reputable source when I need a recipe lol have you ever heard of Ranger cookies? (Aka cowboy cookies) I'm curious to know what your take on it is.
Hello, I just found this recipe and compared it to the one on your blog. Here, you typed in 15 ounces of flour and on the blog you call for 14 ounces. Which is it? That is 425 grams vs 396 grams.
💜💜💜💜💜💜💜💜💜💜💜💜💜I need a really good peanut butter cookie that is soft in the middle and a little crisp on the edges... I also need a white chocolate macadamia nut cookie. If you desided to make the cookies bigger how do you know how much more time to cook them?💜💜💜💜💜💜💜💜💜💜💜💜💜💜
I’m always trying to find a good snickerdoodle recipe because I absolutely love the ones they sell at the mall. They are soft, extra buttery, thin, and sweet. Unfortunately, I have never been able to find the recipe for those cookies. Do you happen to know how they create those cookies?
No. Refrigerating dough is to rechill the butter, because it's able to pop, or burst with heat to push the flour outwards, to swell it. It's NOT to get flour to absorb.
I made these yesterday and they ended up PERFECT. Everyone loved it!! sweetness is the perfect amount!! I also added some ginger along with cinnamon for the coating and I really recommend it!! thanks for the recipe, I will for sure use this one every time!!
Most perfect video on snicker doodle recipe. Thanks
Okay, I gave this recipe a shot - literally followed every step to the T and ohmygosh, my snickerdoodle cookies came out so beautiful. I wanted to cry lol. Thank you!! My go-to recipe from now on!
Yay!! I’m so glad you liked them!! Thanks so much
This is an amazing recipe! 😊👌🏽❤️ my wife shared this recipe with me and this is my first time making Snickerdoodle cookies. They turned out really good! I must say, I've been cooking cookies for some years and that's my first time hearing of the warm room temperature Egg tip. Great tip and great share. Keep sharing the good content with the world😊
I made these for my family and they loved them! I baked them for 12 minutes and they were perfect!
Tartaric acid or cream of tartar is a naturally present acid found in lots of fruits but mainly harvested from grapes. It used to be found around casks or corks but now is generally harvested from the remnants of the dead yeast at the bottom of wine casks. And yes, I am totally fun at parties. Lol 🤣
Fellow geek who loves your channel.
Thank you so much Liz🌹🌹🌹
When I first saw the recipe, I was so excited that I searched EVERY store in my city (Rotterdam) to find cream of tartar.
I baked the recipe immediately when I got home (which was unfortunately after I had already eaten dinner). NEVETHELESS, the temptation consumed me so I baked these bad bois. It was a huge war between the butter and the room temperature egg, they didn't want to make peace and mix properly. But I won. They had emulsified.
After 9 minutes of baking, I had to check on my babies. I was absolutely terrified to find my flat cinnamon children having expanded to the most unexpected direction, UP! YES, you read that right, I was scared beyond return to discover that I had created monsters... CINNAMON COVERED BUTTER SCONES.
Don't worry reader, I didn't give up on them there. As the lady told me to not give in to my fears, since when u take the cookies out they still cook. And by her words, they'd deflate. BUT ALAS! After 30 minutes, I simply had room temperature butter scones. But, I maintained my hope.
EVEN THOUGH at this point, we're looking at 10PM, I bravely dove into one of my buttery beasts.
I must admit that it tasted very fluffy and I ended up having a total of three. M I S T A K E !!!!
Although the fat bois took about a half an hour to kick in, I clearly felt my stomach acid being at war. It's currently midnight and I'm in pain. :')
TL;DR -> Bake this recipe if you're an experienced American with nothing to lose.
Best wishes,
A fallen soldier defeated by butter.
how poetic
Thank you for the recipe YAY finally.
I saw you in ridiculous cakes in TLC. Your works are amazing. I really appreciate it👍💛
Love your recipe
You're Awesome Blossom! I'm in a better mood after watching this video.
Brent Testerman thank you! Something about cookies makes us all smile right?! Lol 😆
These cookies are wonderful.
Yum, that looks so chewy and simply delicious! Can't wait to see it:)
Mmm cookies.🤤🍪
I dont think ive ever had a snickerdoodle but they look yummy ! Lol you should do kolachies soon
Looks yummy
I love sugar geek show inspired me to bake
And i am only 11
I’ll be waiting 😋
Mee too
I love all your recipes! You are my reputable source when I need a recipe lol have you ever heard of Ranger cookies? (Aka cowboy cookies) I'm curious to know what your take on it is.
¿Can I Make The Dough In Advance & Freeze Them? ¿Do I Need To Thaw Them Before Baking?
Delish!
How much in cup measurement is the sugar and brown sugar
Can't wait
On a diet but still never miss a video 😂
true commitment! I love it, thanks!!
How do you know how much time to add if you are trying to make a jumbo snicker doodle?
I love to make snickerdoodle cookies so does my sister
So how does one go about storing these cookies so they stay chewey and moist and not get rock hard
Hello, I just found this recipe and compared it to the one on your blog. Here, you typed in 15 ounces of flour and on the blog you call for 14 ounces. Which is it? That is 425 grams vs 396 grams.
I use cups not ounces thr flour amount was 15 ounces ?
💜💜💜💜💜💜💜💜💜💜💜💜💜I need a really good peanut butter cookie that is soft in the middle and a little crisp on the edges... I also need a white chocolate macadamia nut cookie. If you desided to make the cookies bigger how do you know how much more time to cook them?💜💜💜💜💜💜💜💜💜💜💜💜💜💜
I’m always trying to find a good snickerdoodle recipe because I absolutely love the ones they sell at the mall. They are soft, extra buttery, thin, and sweet. Unfortunately, I have never been able to find the recipe for those cookies. Do you happen to know how they create those cookies?
I followed the recipe and the batter was still goopey when I added the flour so I had to keep on adding more and more and they still didn't look right
Mmmm
Where does the salt go??
Mix it into the flour along with other dry ingredients.
@@mslaurateague thank you!
No. Refrigerating dough is to rechill the butter, because it's able to pop, or burst with heat to push the flour outwards, to swell it. It's NOT to get flour to absorb.
My dough is really watery any help?😭
It’s like a cake mix instead of a cookie dough mix
I think the vanilla overpowers the cream of tartar tanginess.
Too flat. Make it 375.
Why don’t they say how much ? 😅 so just any amount
You have a crazy behavior.
Why is the recipe in ounces? Not helpful
Cream of tartar can be made with baking powder and soda, it's for RISE not the TASTE !!