are snickerdoodles supposed to be crispy?

One time on Usenet, said:

> are snickerdoodles supposed to be crispy?

I don't think so, at least my Mom's never were. What recipe are you
using?

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Litttle Malice wrote:
> One time on Usenet, said:
>
>> are snickerdoodles supposed to be crispy?
>
> I don't think so, at least my Mom's never were. What recipe are you
> using?
>
The ones I've had are more like a shortbread type dryness. Not soft nor
overly crisp.

One time on Usenet, Goomba38 > said:
> Litttle Malice wrote:
> > One time on Usenet, said:

> >> are snickerdoodles supposed to be crispy?

> > I don't think so, at least my Mom's never were. What recipe are you
> > using?

> The ones I've had are more like a shortbread type dryness. Not soft nor
> overly crisp.

Yeah, that's what Mom's were like. Excellent description...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

tert in seattle wrote:

> are snickerdoodles supposed to be crispy?

My gawd. It's been years since I made them. I used to help
<?> my mother make them when I was a wee one. They should be
somewhat crispy.

THOSE ARE MY FAVORITES!!!

The homemade ones should be slightly soft in the middle, crispier on
the edges.

I suppose recipes could vary, though.

Kris

tert in seattle wrote:
> are snickerdoodles supposed to be crispy?

tert in seattle wrote:
> are snickerdoodles supposed to be crispy?

Crispy on the outside, chewy on the inside.

-L.

tert in seattle wrote:
> are snickerdoodles supposed to be crispy?
No- cream of tartar is a must for these- makes them light

tert in seattle wrote:
> are snickerdoodles supposed to be crispy?

No.

2 3/4 cups sifted all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs

Cinnamon sugar:
2 tablespoons sugar
2 teaspoons cinnamon

Mix flour, cream of tartar, soda, and salt together and set aside.
Cream butter and 1 1/2 cups sugar together until fluffy. Add eggs and
mix. Add dry ingredients and mix. Roll dough into small balls, about
the size of a walnut, and roll in cinnamon sugar. Place 2" apart on
ungreased cookie sheet. Bake in a 400 degree oven for 8 to 10 minutes.

writes:
>THOSE ARE MY FAVORITES!!!
>
>The homemade ones should be slightly soft in the middle, crispier on
>the edges.

I've had them turn out like that ... if I cook them longer they're
crispy all the way which isn't so bad since they're pretty light

they're not so good undercooked



>I suppose recipes could vary, though.

it's a trick question



>Kris
>
>tert in seattle wrote:
>> are snickerdoodles supposed to be crispy?
>

On Wed, 6 Sep 2006 19:30:27 +0000 (UTC), tert in seattle
> wrote:

>are snickerdoodles supposed to be crispy?

Not any I've eaten.

"tert in seattle" > wrote in message
...
> are snickerdoodles supposed to be crispy?
>

I've never had any that were what I would call crispy. This is the
recipe I use, as they are one of my favorite cookies. I am making some as we
speak, so I thought I would share. Not sure where I got it from, but it was
off of on of the Food Network girls thats is a pastry chef. It's one of the
few recipes for Snickerdoodles I've seen that included the small amount of
corn syrup. Not sure what that does, but they are a very tender, chewy
cookie being ever so slightly crispy on the outside.

SnickerDoodles



35-40 cookies



For the topping:

3 tbsp. sugar

½ tsp. cinnamon



For the dough:

3½ c. flour

1 tbsp. baking powder

2 tsp. baking soda

¼ tsp. salt

¼ tsp. cinnamon

1 c. butter

2 c. sugar

2 eggs

1 tbsp. light corn syrup

2 ½ tsp. vanilla extract





In small bowl, stir together the sugar and the cinnamon and set aside.

To make cookie dough, stir together the dry ingredients. In a bowl with a
paddle attachment, cream the butter. Add the sugar and continue to mix, then
add eggs, corn syrup, and vanilla and mix thoroughly. Add the dry
ingredients and mix until blended. Chill dough 1 hour if it's sticky or
difficult to handle.

Preheat oven to 375

Roll balls of dough about the size of a walnut then roll them in cinnamon
sugar to coat. Place on an ungreased sheet pan 2 ½ inches apart. Bake for
10-12 minutes until puffed up and the surface is slightly cracked. Let cool
on the sheet pan a few minutes before removing to a wire rack to cool.

The recipe I make are not crispy but I am sure there are variations of
the recipe. I can send you the recipe I use if you like. It is an Amsih
one. or you can go to
http://lakenvelderfoodblog.blogspot....kerdoodle.html
I have three different recipes in my blog.


tert in seattle wrote:
> are snickerdoodles supposed to be crispy?

On 2006-09-06 15:30:27 -0400, tert in seattle > said:

> are snickerdoodles supposed to be crispy?

I am the official snickerdoodle taste tester. So, if you want to see
if you doing the recipe right, send your container of cookies to:

Robert Shanks
Thayer Drive
Raleigh, NC 27612

I will apprase them to the best of my abilities. Pass the milk, please.

Robert