Snickerdoodles from BraveTart: Iconic American Desserts (page 44) by Stella Parks

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

  • msmuggins666 on March 18, 2022

    I liked these - my husband liked them more than I did, and he’s not a big cookie fan, so that’s high praise. I agree with other reviewers’ comments about the background coconut flavour, I’m on the fence about it and think I’ll try making it next time with refined coconut oil versus virgin. I’d still make these again but think I prefer her recipe for honey roasted peanut butter cookies, which are literally the BOMB!

  • jimandtammyfaye on February 22, 2021

    This recipe is going in my hall of fame! I only had unrefined coconut oil, which imparted a background coconut flavor (a very happy accident), but I imagine refined coconut oil would remedy that, if desired. Soft and pillowy in the middle with crisper edges. I made the smaller size. Best snickerdoodles ever!

  • ChefJG on September 14, 2020

    So good. Probably my favorite snickerdoodles ever!

  • adrienneyoung on August 22, 2020

    These are like the best cinnamon toast you’ve ever had. Delightful! A keeper.

  • imaluckyducky on July 19, 2020

    5 addicting stars! Easily the best snickerdoodle I have ever eaten, let alone made. I didn't find that the coconut oil, a surprising and welcome addition, overwhelmed the flavor. I was nervous, so I added a dash more vanilla extract and nutmeg to the batter. These cook up to lightly crispy along the edges and simultaneously melt-in-your-mouth and chewy towards the center. I eyeballed the size of the cookie balls, and ended up with 20 or so cookies. These spread quite a bit, which was fine with me. These would make excellent ice cream/cookie sandwiches. Will make again!

  • taste24 on June 18, 2020

    I was not a fan of these at all. All I could taste was the coconut flavor from the oil? Perhaps I need to give them another go based on the high praise..

  • khopkins1012 on December 31, 2019

    My go-to snickerdoodle. I appreciate the use of solid coconut oil in place of the shortening common to other recipes.

  • mamacrumbcake on April 17, 2019

    LOL! I have to agree with coryelizabeth: this recipe is worth the price of the book. I can tear up all my other snickerdoodle recipes. This one is full of flavor in every bite—not just the cinnamon sugar coating but also the cookie itself. Whether you bake it for chewier cookies, or opt for a longer baking time and crunchy cookies, they are delicious. We were all marveling at how such simple ingredients combine to make something extraordinary. I used a #20 scoop to portion my cookies and my batch yielded 15. They did spread quite a bit so do space them 2.5 inches apart. I actually forgot to reduce the temperature for one pan of cookies, baking them at 400 for 13 minutes. They were perfectly fine for eating, pleasingly crunchy, with a slightly more caramelized flavor.

  • coryelizabeth on June 23, 2018

    This recipe is worth the price of the entire cookbook. The final product is beyond excellent; however, I found that the cookies benefited from a brief stint in the fridge before heading into the oven. Otherwise, the dough was too warm and the cookies spread too much. I highly recommend using virgin coconut oil, as the faint flavor really adds to the cookie.....though tastes differ, of course.

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