Comments on: Snickerdoodle – Cinnamon Sugar Cookie goodness!

By: White on Rice Couple

White on Rice Couple — Mon, 18 Jan 2010 22:58:58 +0000

I think it is about 3 dozen, but we never cook the whole batch at once (most gets frozen) and we like our cookies on the smaller side. Enjoy the snickerdoodles!

By: Melissa

Melissa — Mon, 18 Jan 2010 22:32:58 +0000

These look sooooo good! My first attempt at Snickerdoodles left me with flat, crunchy (but still tasty) cookies – I can’t wait to try these! Just one quick question: what is the yield on this recipe? 2 dozen?

By: Hannah

Hannah — Mon, 21 Sep 2009 20:58:47 +0000

These look fantastic! I’m making snickerdoodles for some friends of mine and I couldn’t find my moms recipe anywhere, so I googled and holy cow these look fabulous.

I saw that you could freeze them(yay!) but what about chilling the dough before baking? In my moms recipe(which also uses lard or shortening if i remember correctly) it says to chill for an hour and then put on the cookie sheets.

Thanks for the fab recipe!

By: Deanna

Deanna — Mon, 17 Aug 2009 14:27:18 +0000

How could you go wrong with that recipe? Lard AND Vietnamese Cinnamon? Pork fat and cinnamon rule!!

By: shelby

shelby — Wed, 05 Aug 2009 05:57:36 +0000

wow they look soooo good. Can you tell me what I did wrong? mine turned out like frisbees. very flat. but they are still really good. My margerine may have been too soft.

By: kirbie

kirbie — Fri, 29 May 2009 20:43:33 +0000

Your cookies look amazing. I’ve been trying to find a good snickerdoodle recipe. I haven’t liked the past ones I’ve tried. I’ll definitely try this one out!

By: Amy

Amy — Thu, 28 May 2009 14:22:43 +0000

Hello – this recipe sounds tasty and looks fantastic! One question – is there a particular reason why you add the salt prior to the dry ingredients rather than mixing it in along with the flour, cream of tartar, baking soda and cornstarch? Thanks!
Hi Amy. Good question. It is a habit of mine because I am always using sea salt in the recipes and many flakes don’t make it through the sifter. I’ve made many cookie recipes playing with adding salt in with the dry ingredients then remaking the recipe and adding the salt before the dry ingredients, and it doesn’t seem to affect the recipe either way. So it just seems easier and more logical to put the salt in first, then run the other dry ingredients directly through the sifter into the batter. Todd.

By: Sylvia

Sylvia — Thu, 28 May 2009 00:40:08 +0000

Wow!! What a nice blog and beautiful photos as well. Your snicker doodles looks delicious. I’ll must to try your recipe

By: foodwoolf

foodwoolf — Tue, 26 May 2009 21:49:59 +0000

Gorgeous photos and amazing way to explain Ratios to dessert fearful people like me. I am definitely going to get Ruhlman’s book so that I can set myself free of all that mathematical fear and get cooking. In the meantime, I’ll be in my kitchen with your snickerdoodle recipe and fresh-from-the-oven cookies in my hand!
xoxo
Brooke

By: White on Rice Couple

White on Rice Couple — Fri, 22 May 2009 17:10:18 +0000

Thanks for all the sweet comments everyone!
Maria-Thanks!
Kate-Did you get the whole sticks? Crazy. If you eat them straight it is like a red hot!
Lisa-Awww. I’m blushing.
Gastronomer-Hope he loves them!
ravenouscouple-I think you meant this one on the chili post! No worries.
sharon-Thanks.
Hélène-Lucky little twitter follower. Diane leaks all the secrets!
Rachael-Sorry for the continued torture! But I’m not stopping
Manggy-If it didn’t take so long to get over to you we’d send you some right now!
grace-I’ll get the towels ready!
jo-Thank you very much. Snickerdoodles are as much fun to eat as they are to say!
Patricia-Thank you!
Howard-I think from how some of our Aussie customers described cinnamon snaps, these are softer. Don’t happen to know of a good recipe for cinnamon snaps, do you?
Alisa-Thanks!
krysta-The lard definitely helps with the softness. I usual don’t like having to use too many different ingredients, but I really think if was the key to their texture. I’d love to hear how they come out for you!
The Duo Dishes-We wish everyone had the change to try true Viet cinnamon. It’s really incredible.
Jen-Awwww. We are so glad Michael has helped open up this concept to so many people with his latest book. It really helps understand principles behind recipes.
Quyen-I hope not. It would be freakish for a guy to be pregnant! Diane’s mom keeps harassing us to have a baby! She want “McBaby” Translation- mixed baby, interracial grandkid! Twin girls to be specific. This isn’t Burger King you know. You can’t order it your way!
Mrs L.-Same problem I usually had. Hard to find someone who makes them really well. We think this recipe rocks! Hope you take the time to try it and share your thoughts.
Sirena-Thanks. Sorry about the mess. It looks like our recipe archives is going to need an overhaul. Still contemplating the best way to do it. If there is any recipe you need, just send us an email!
desiree-Angel food cake sounds divine right now! Especially grandma made.
cheffresco-Compliments of the garden, styling by Diane. Nice touch, huh!
Katie- Oooooh! That sounds tasty!
Cheryl-I’d love to hear how they turn out for you. Have a little cookie throw down with Martha
Maya-Thanks
The Italian Dish-It totally does. It gets us away from blindly following instructions and gets us thinking in the kitchen. Cookie addict may be a more appropriate term!
susan g-Thanks. Would love to hear how you are used to seeing them!
Eat. Travel. Eat!-The Viet cinnamon gives a whole new dynamic, although you can give the same look with microplaning regular cinnamon sticks. I like rolling the dough in the cinnamon as well, but for a thicker cinnamon sugar coating, sprinkling the cinnamon sugar is a great alternative.
Thanks for sharing and visiting everyone. Remember to feed that sweet tooth. Happy teeth smile more often! -Todd