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Old 10-22-2013, 02:47 AM   #11
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I made some snickerdoodles a year or so ago .. and I could not keep my hands/fingers clean of the dough. Eventually the dough balls would start to stick to my fingers when trying to place them.

What is the best method? constantly flour the hands, or coat them in oil/butter?
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Old 10-22-2013, 05:28 AM   #12
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Alrighty - it's Snickerdoodles Day! (Report back/pics to follow!)
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Old 10-22-2013, 10:32 AM   #13
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I'm sure when Whiskadoodle first mentioned this recipe she said the smashed the balls flat before putting them in the oven but the recipe doesn't mention this. So I have put the first batch in without flattening and will see how they work out.
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Old 10-22-2013, 05:14 PM   #14
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Okay, I promised pics so here they are!

As I mentioned above, I didn't "smash" the first batch. They came out of the oven with a "domed" effect. I ate one warm - it had a crisp outershell and a slightly soft cake-like centre, but was delicious. Once cooled, it was crunchy throughout however.

The domed ones are the first pic, the unbaked flattened version are pic 2 and the last one is the baked, flattened versions. The flattened ones were properly "biscuity" as in they were crunchy but both versions tasted lovely. But does either version look correct?
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Old 10-22-2013, 05:26 PM   #15
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Originally Posted by KatyCooks View Post
Okay, I promised pics so here they are!

As I mentioned above, I didn't "smash" the first batch. They came out of the oven with a "domed" effect. I ate one warm - it had a crisp outershell and a slightly soft cake-like centre, but was delicious. Once cooled, it was crunchy throughout however.

They domed ones are the first pic, the unbaked flattened version are pic 2 and the last one is the baked, flattened versions. The flattened ones were properly "biscuity" as in they were crunchy but both versions tasted lovely. But does either version look correct?
They look wonderful, not too much snicker and just the right amount of doodle!

You can also form and freeze your Snickerdoodle dough. On dreary days when you need to warm up the house and have a treat just pop em into the oven and put the kettle on!

Make-and-freeze cookie dough | Flourish - King Arthur Flour's blog
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Old 10-22-2013, 05:34 PM   #16
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They look wonderful, not too much snicker and just the right amount of doodle!

You can also form and freeze your Snickerdoodle dough. On dreary days when you need to warm up the house and have a treat just pop em into the oven and put the kettle on!

Make-and-freeze cookie dough | Flourish - King Arthur Flour's blog
Thanks Aunt Bea! I did wonder about freezing some of the dough. It seemed like it would lend itself to that very well. The flat did smell great while they were baking, but I have an awful lot of Snickerdoodles to eat now!
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Old 10-22-2013, 05:38 PM   #17
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Originally Posted by Joshatdot View Post
I made some snickerdoodles a year or so ago .. and I could not keep my hands/fingers clean of the dough. Eventually the dough balls would start to stick to my fingers when trying to place them.

What is the best method? constantly flour the hands, or coat them in oil/butter?
Hi Joshatdot

I'm clearly no expert here, but I didn't have a problem with the dough. I did chill it very well before forming the balls, and I stopped halfway through and put the dough back in the fridge as it was just starting to get sticky. So I think the best method is to get the dough as well-chilled before you start as possible and do it in batches. Just my 10 cents...
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Old 10-22-2013, 07:09 PM   #18
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Okay, I promised pics so here they are!

As I mentioned above, I didn't "smash" the first batch. They came out of the oven with a "domed" effect. I ate one warm - it had a crisp outershell and a slightly soft cake-like centre, but was delicious. Once cooled, it was crunchy throughout however.

The domed ones are the first pic, the unbaked flattened version are pic 2 and the last one is the baked, flattened versions. The flattened ones were properly "biscuity" as in they were crunchy but both versions tasted lovely. But does either version look correct?
Katy, the domed ones look most like our much-beloved school cafeteria version, but domed and smashed versions both look yummy!

And good advice about keeping the dough chilled to prevent sticking. The cafeteria Lunch Ladies, who make tons of them, may have a secret for nonstick, I'll have to ask.
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Old 10-22-2013, 07:12 PM   #19
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Originally Posted by KatyCooks View Post
Okay, I promised pics so here they are!

As I mentioned above, I didn't "smash" the first batch. They came out of the oven with a "domed" effect. I ate one warm - it had a crisp outershell and a slightly soft cake-like centre, but was delicious. Once cooled, it was crunchy throughout however.

The domed ones are the first pic, the unbaked flattened version are pic 2 and the last one is the baked, flattened versions. The flattened ones were properly "biscuity" as in they were crunchy but both versions tasted lovely. But does either version look correct?
I thought Snickerdoodles were supposed to be crispy on the edges and chewy in the centers? I've never made them, but I make "Cinnamon Cookies," from food.com, which have cinnamon in the batter as well as the cinnamon sugar on top.
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Old 10-22-2013, 07:14 PM   #20
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Katy your cookies/ biscuits look terrific. Do you like their flavour?

Freezing some of the dough for future baking is probably a good idea. I gave away some, but still have plenty for a few days.

I did mention elsewhere that I flatten them with a glass. Apparently the recipe doesn't say to do that. It's just how our family always did it, so That's how I expect the recipe to read. I have what's that Syndrome, "don't always Read the Fine Print ." WHo knew No Printed Recipe that I can find says Smash "em with a glass. Well-- there's a savings. No Extra glass to wash in future. No more smashing. Your first picture looks more like how they should come out. They should be more crispy rather than soft and chewy.

Do I make sense, No, I dont think so either. No more smashing.
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Snickerdoodles Cookies 3cups all-purpose flour 1tsp. cream of tartar 1tsp. baking soda ¼tsp. salt 1cup butter, softened 1½cups sugar 2eggs 1tsp. vanilla extract ¼cup sugar 2tsp. ground cinnamon [LIST=1] [*]In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside. [*]In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1½ cups sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. [*]Beat in as much of the flour mixture as you can with the mixer. Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour mixture. Cover and chill the dough for about 1 hour, or until easy to handle. [*]Preheat the oven to 375 degrees F / 190 C. [*]In a small bowl, stir together the ¼ cup sugar and the cinnamon. Shape the dough into 1½-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on an ungreased cookie sheet. [*]Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool. [/LIST]If baking powder is substituted for the cream of tarter, the cookies will be softer and more raised, and probably don't have the slight taste associated with C or T. If subbing, make a smaller cookie so it will crisp. up 3 stars 1 reviews
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