Snickerdoodles

Growing up not eating chocolate I have a special place in my heart for the classic chocolate free cookies like snickerdoodles and white chocolate macadamia nut. When I read Pancake Princess’s snickerdoodle bake-off I was intrigued. I have always baked Sally’s snickerdoodles which scored in the middle in this bake-off and are more of a cakey cookie (but are absolutely fabulous!). Knowing how good these cookies were I was curious to try the top recipes. https://www.thepancakeprincess.com/2020/02/04/best-snickerdoodle-bake-off/

I decided to make the “benchmark recipe” that is so well loved from Smitten kitchen. (I realized later that this is the exact same recipe as Flour Bakery (so this post could very well go under my Joanne Chang recipe section). This recipe did not disappoint. This was a very classic snickerdoodle. Very simple, few ingredients that really let the tang of the creme of tartar come through that give lend snickerdoodles their unique taste. These cookies are very easy, nice and buttery, tangy, cakey, and soft. They taste exactly as you would expect when you see a snickerdoodle. If you are craving snickerdoodles, this recipe won’t let you down.

You can find the recipe here from Smitten Kitchen: https://web.archive.org/web/20190607233933/https://smittenkitchen.com/2009/09/snickerdoodles/

or in the Flour cookbook by Joanne Chang.