Comments

  1. PartPixie says:

    I see snickerdoodles in my future! These are my all time favorite cookie. Thanks so much for sharing. :)

  2. thank you for posting this recipe. i have been wondering what else can be done with the starter mix. And I love snickerdoodle cookies

  3. Does the starter have to be the 10 days old to work in this recipe?

  4. These are great! Easy & Delicious… my two favorite things.

  5. Kimberly Ulrich says:

    Where can I purchase the jars and/or crocks that you give away in your contests? I see them in alot of your pictures and see them in your comments and would really love to have them. I never seem to win anything…so, is there any way to buy them…if I can afford them that is. :) My Army son loves snickerdoodles & will be home in a few weeks on post deployment leave..so I will be making these for him. I know he’ll love them!

  6. diane h says:

    very good… hubby and granddaughters enjoyed them.

  7. musik16 says:

    Just made two batches of these and they were delicious.

  8. Janelle Jordan says:

    1/3 C Cinnamon? I did this and it’s way too much.

    • Nancy Hubbard says:

      Janelle, I just made these yesterday, 3/12/13. My husband is a Snickerdoodle fiend…the coating of the cinnamon was not to his liking, I had to add a lot more sugar for it to make his approval, I have since written notes on the recipe page I have in my notebook of AFB. Even the texture was not to his liking exactly, so I will need to make further modifications.

  9. Can anyone tell me if the butter is melted?

  10. Can anyone tell me if the butter should be melted, or just softened?

  11. Susan Pond Stroop says:

    It says to use 1 cup Amish friendship bread starter. Do I make the Snickerdoodles before or after I have fed the starter? Sorry if these sounds stupid but you say 1 cup of the friendship bread “starter”. Hope to hear from you. I love snickerdoodles and have never made them. I am so glad to get some recipes to use with the starter. Thanks again.

  12. Great recipe! My mom wanted almond cookies, so I used this as the base. I omitted the cinnamon and added about 3/4t vanilla extract and 1-1/2t almond extract. Incidentally I also broke up the flour, using about 1/2c almond meal, 1c whole wheat flour and 2-1/2c standard flour (just because I has these). I rolled into balls, dabbed a little sugar on top and flattened each ball a little. They came out tasty! Mom will love them. :)

  13. I used softened butter, not melted. Cookies turned out great.

  14. This is an easy and great tasting recipe. I had half a cup of starter left after my days’ baking, so I halved the recipe and had plenty of cookies

  15. just wondering about storage of these? i.e how long they’ll last in an airtight container and also, how they go with freezing?
    i have my starters and am looking for some recipes i can make in advance as xmas gifts (i want to do a little mixed box/jar of delicious treats)!
    thanks!
    emily

  16. I am lost, I followed the reciepe to the T except… My cookies didn’t end up like cookies, there more like small hard balls, so I decided the next 12. I would smash em down a little an they did the same thing, they didn’t expand like cookies I have made before from the store… Can someone guide me on how to do the correctly I love snicker doodles an I would love to make them at home for my children…
    PS I live in Alaska with a high altitude it takes longer than normal to cook most things an some recipes have to be altered but I am new to this an I am not sure what I need to do to fix my problem!!!

    • Hi Erin,

      We’ve made these several times with great results, so I’d say it could be your ingredients (make sure they are fresh, especially the baking powder and cream of tartar). There’s a good chance, too that your altitude is affecting your outcome. Check the forum (aka the Kitchen Table) for more discussions on high altitude baking, and here’s a great link to King Arthur Flour’s explanation of necessary adjustments for high altitude baking: http://www.kingarthurflour.com/recipe/high-altitude-baking.html. Good luck!

  17. Morning!

    I made a HUGE batch of these cookies for thanksgiving. I’m not much of a baker. This recipe was easy to follow and the cookies were great!

    Thanks for this website!
    I currently have three bags of starter brewing, so I will e referencing again in a few days.

  18. I have to try this. They are my husbands favorite

  19. Since snickerdoodles are one of my favorite cookies, I can’t wait to try this one. Tomorrow sounds good since I have some starter in the freezer!

  20. Thank you , I love these and always make to batches, when I make them. these are one of my many favorites

  21. Rebecca Cantu says:

    Turned out very well! Just had to use a slotted spatula to squoosh them down a bit. Substituted coconut sugar for white sugar and used white whole wheat flour (25% of the 4 cups called for) to try to make them a tax bit healthier!

  22. Is it really 1/3 cup cinnamon? Am really asking for I have never had these before and would like to try them.

    • You mix the 1/3 cup cinnamon and the 1/4 cup sugar together in a bowl and then roll the cookie balls in them before you place them on the baking sheet. it is the coating for the outside of the cookie…hope this helps

  23. Serenity says:

    I tried to make these and sadly failed. I couldn’t roll the dough at all. It became a sticky cinnamon sugar mess everywhere. The small batch of cookies I did manage to make came out more like splats than pretty round goodies. Any advice?

    • Hi Serenity! It’s always a bummer when a recipe fails! :-(

      I’m not sure what happened but next time I would add flour (and make sure it’s all purpose and not cake flour) until the dough becomes more workable (it will be sticky but you should be able to roll them into balls). You can also chill the dough to help firm it up, too. Make sure all your ingredients are fresh, especially the cream of tartar and baking soda. Also make sure your oven is properly calibrated — cookies are less forgiving if temperatures run too low or too high and can spread too much or not enough. If your starter is runny instead of thick (like pancake batter), I would definitely up the flour a bit.

      I hope this helps and that you’ll give it another try sometime!

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