Snickerdoodles from Great Cookies: Secrets to Sensational Sweets by Carole Walter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 17, 2019

    These cookies have a great texture that lasted into Day 2 (at least) - chewy and moist. I tried baking these on both insulated and single-layer cookie sheets and preferred the single-layer - cookie bottoms browned better without which the cookies seemed kind of doughy and undercooked. At first I really liked their flavor but then a weird, chemical/metal aftertaste developed for me. I looked online and it turns out some people are more sensitive to the taste of cream of tartar than others (guess that includes me!) and this recipe uses more cream of tartar than some other snickerdoodle recipes I've tried. For myself, I'd cut back on the cream of tartar next time and see if the other flavors and texture were still as good - for others it's probably just fine the way it is!

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