Imen Dridi Martha Stewart’s Snickerdoodle Recipe is easy to make and tastes great. All-purpose flour, cream of tartar, baking soda, and other ingredients work well together to make a tasty treat. It only takes 30 minutes to make and enough for 24 people, so it’s a very tasty pick.
Try More Martha Stewart Recipes:
- Martha Stewart Apple Crumble Pie Recipe
- Martha Stewart Polish Babka Recipe
- Martha Stewart Smashed Potatoes
💗 Why You’ll Love This Snickerdoodle Recipe:
- Irresistible Cinnamon Bliss: Immerse your taste buds in a symphony of cinnamon goodness.
- Effortlessly Quick Preparation: Achieve cookie perfection without the fuss and time-consuming steps.
- Perfectly Soft and Chewy Texture: Experience a delightful blend of softness and chewiness in every bite.
- Ideal for Any Occasion: From casual gatherings to special celebrations, these cookies fit any event.
❓ What Is Martha Stewart Snickerdoodle Recipe?
Martha Stewart Snickerdoodle Recipe combines all-purpose flour, cream of tartar, baking soda, and more. These ingredients are meticulously crafted into delectable cinnamon-sugar-coated cookies, offering a timeless treat that delights taste buds.
🥚 Martha Stewart Snickerdoodle Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- ½ cup pure vegetable shortening
- 1 ¾ cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
🍪 How To Make Martha Stewart Snickerdoodle
- Put one rack in the bottom third of the oven and one rack in the top third. Heat the oven to 400 degrees.
- Put Silpat baking mats or parchment paper on baking sheets and set them aside.
- Mix the flour, baking soda, cream of tartar, and salt using a sieve.
- Put butter, shortening, and 1 1/2 cups of sugar in the bowl of an electric mixer with a paddle attachment. For about two minutes, beat on medium speed until the mixture is light and fluffy.
- Clean the bowl’s sides. Add the eggs and mix them in. Mix in the dry ingredients by beating them in.
- Put the ground cinnamon and the last 1/4 cup of sugar in a small bowl. Make dough balls with a small (1/4-ounce) ice cream scoop and then roll them in cinnamon sugar.
- Then, put them on the baking sheets about 2 inches apart. After about 10 minutes, turn the baking sheets over every 5 minutes until the cookies are set in the middle and start to crack. They won’t turn brown.
- Place the sheets on a metal rack and let them cool for five minutes. Then, move the cookies to the rack. Keep in a jar that keeps air out for up to a week.
💭 Recipe Tips
- Optimal Dough Rolling: Use a small ice cream scoop for even-sized cookies.
- Consistent Turning: Flip baking sheets every 5 minutes for even baking.
- Ideal Storage: Store cookies in a sealed jar for freshness for up to a week.
- Delightful Presentation: Showcase on a metal rack for a visually appealing finish.
🍧 What To Serve With Snickerdoodle?
pair Martha Stewart’s Snickerdoodles with chai tea or coffee, vanilla ice cream, or dipped in hot chocolate, for a fall touch, pair them with apple cider or a spiced latte.
🎚 How To Store Leftovers Snickerdoodle?
- In the fridge: Store your leftover Snickerdoodles in an airtight container for a week.
- In the freezer: Leftover Snickerdoodles can be frozen in a sealed bag for up to 3 months.
🥵 How To Reheat Leftovers Snickerdoodle?
- In the oven: Warm Leftovers Snickerdoodle in a preheated oven at 300°F for 5 minutes.
- In the microwave: Heat Leftover Snickerdoodle in a microwave dish for 20 seconds.
- In the air-fryer: Place Leftovers Snickerdoodle in the air-fry and reheat for 2 minutes at 350°F.
FAQ’S
How Do I Prevent Snickerdoodle From Spreading Too Much?
To prevent Snickerdoodle cookies from spreading too much, chill the dough before baking.
How Do I Know Snickerdoodle When They’re Done Baking?
You’ll know the Snickerdoodle cookies are done baking when they are set in the middle and start to crack, typically after about 10-12 minutes in a 400-degree oven.
Can I Make Snickerdoodles With Whole Wheat Flour?
Yes, you can make Snickerdoodles with whole wheat flour, but the texture and flavor will be slightly different.
How Do You Fix Sticky Snickerdoodle Dough?
If you find that your Snickerdoodle dough is sticky, you can try chilling it to firm it up or add a little more flour, a tablespoon at a time, until the dough reaches the desired consistency.
Martha Stewart Snickerdoodle Nutrition Fact
- Calories:93
- Total Fat: 4.3g
- Saturated Fat: 2.2g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 1.5g
- Cholesterol: 14mg
- Sodium: 57mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0.3g
- Sugars: 6.8g
- Protein: 1g
- Calcium: 4mg
- Iron: 0.1mg
- Potassium: 32.6mg
Martha Stewart Snickerdoodle Recipe
Description
Martha Stewart’s Snickerdoodle Recipe is easy to make and tastes great. All-purpose flour, cream of tartar, baking soda, and other ingredients work well together to make a tasty treat. It only takes 30 minutes to make and enough for 24 people, so it’s a very tasty pick.
Ingredients
Instructions
- Put one rack in the bottom third of the oven and one rack in the top third. Heat the oven to 400 degrees.
- Put Silpat baking mats or parchment paper on baking sheets and set them aside.
- Mix the flour, baking soda, cream of tartar, and salt using a sieve.
- Put butter, shortening, and 1 1/2 cups of sugar in the bowl of an electric mixer with a paddle attachment. For about two minutes, beat on medium speed until the mixture is light and fluffy.
- Clean the bowl’s sides. Add the eggs and mix them in. Mix in the dry ingredients by beating them in.
- Put the ground cinnamon and the last 1/4 cup of sugar in a small bowl. Make dough balls with a small (1/4-ounce) ice cream scoop and then roll them in cinnamon sugar.
- Then, put them on the baking sheets about 2 inches apart. After about 10 minutes, turn the baking sheets over every 5 minutes until the cookies are set in the middle and start to crack. They won’t turn brown.
- Place the sheets on a metal rack and let them cool for five minutes. Then, move the cookies to the rack. Keep in a jar that keeps air out for up to a week.
Notes
- Optimal Dough Rolling: Use a small ice cream scoop for even-sized cookies.
Consistent Turning: Flip baking sheets every 5 minutes for even baking.
Ideal Storage: Store cookies in a sealed jar for freshness for up to a week.
Delightful Presentation: Showcase on a metal rack for a visually appealing finish.
