Unfortunately, a quick Google search showed I hadn’t
invented it, and there were thousands of variations; from thin and chewy,
featuring crisp edges, to much taller, pillowy versions. I decided to go thin,
and adapted this snicker doodle recipe, from Averie Cooks.
One common denominator was the use of baking soda, plus
cream of tartar, instead of baking powder. Since that’s pretty much what baking
powder is, I don’t see what the big difference would be either way, but I
thought I would mention in case you refuse to go out and buy cream of tartar.
Either way, I really hope you give these a try soon. Enjoy!
Ingredients for about 18-20 Pumpkin Spice Snickerdoodles:
1 1/2 cups all-purpose flour (6 1/2 ounces by weight)
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon nutmeg
1/2 cup unsalted butter, room temp
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 large egg
For the rolling sugar:
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup white sugar
2 teaspoons cinnamon
*plus a few extra pinches of the pumpkin spices, if so
desired
For the icing:
1/4 cup powdered
sugar
stir in enough milk, lemon juice, or other liquid to achieve
brushing consistency
16 comments:
Hello Chef John - thanks for the recipe :) If I were to use baking powder, would it be 3/4 t? or 1/2t? or ?
The main difference between using baking powder and a mixture of baking soda and cream of tartar is in the proportion of acid to alkali. The standard substitute for baking powder is 2 parts cream of tartar to 1 part baking soda. If you're being super fussy, that mixture is a bit stronger than bought baking powder, which also has about 1 part starch or such to keep it dry. A recipe may have some other acid in it, say buttermilk, so it may want go heavy on the soda to compensate, for example.
So.... the recipe only uses pumpkin pie SPICES, no actual pumpkin puree in the batter.
Can you provide the recipes in gram units?
I don't have any allspice.. but what i do have is a container of pumpkin spice. Could I use this instead of the ginger, clove, nutmeg, and allspice?
Wonderful recipe! Pumpkin spice didn't overpower the snicker doodle flavor and only enhanced it. Great idea!
People it's not necessary to get Chef John's blessings for changing or substituting ingredients in a recipe.
This especially applies with snickerdoodles, which can be made with many different flavors.
Learn to experiment.
Accidentally used 1/2 tbsp instead of 1/2 tsp of cinnamon, but these are amazing. I'm having a hard time not eating the batter before they're baked.
Just made these. They are a hit!
I mixed 2 tsp of the pumpkin spice instead of doing just the cinnamon for the sugar coating.
My daughter and I made these cookies this weekend and they were excellent! Great recipe, thanks so much Chef John!
I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this
I squished mine down a bit like you did but they turned out domed-not flat-like yours!
So I tried it again but the same dome shape!
Why did yours turn out so flat?! :-)
John
Could you post a blog on ANZAC cookies...have you tried it? They are Australian cookies and the best cookie I have ever tasted.
For those wanting to know how much baking powder to sub, my attempts to find an answer online give a lot of conflicting information, but it seems like for this recipe, anywhere from 1/2 tsp to 1 tsp should be fine.
I'm sure it changes something about the consistency but without doing comparison batches back to back I'm not sure I'd notice. The ratio of cream of tartar to baking soda is very different throughout the recipes I've seen, so as long as it has some in there, the exact amount probably doesn't matter so much.
TLDR; use 3/8 tsp. baking powder and 3/8 tsp. baking soda instead of 1/4 tsp. cream of tartar and 1/2 tsp. baking soda.
Assuming Robin Betts' comment above is correct (ignoring the part about starch),
3 tsp. BP = 2 tsp. CT + 1 tsp. BS,
where BP is baking power, CT is cream of tartar, and BS is baking soda. So
1 tsp. CT + 2 tsp. BS = 3/2 tsp. BP + 3/2 tsp. BS.
Chef John calls for 1/4 tsp. CT and 1/2 tsp. BS. According to our formula above, we should use 3/8 tsp. BP and 3/8 tsp. BS instead.
Thank you for the recipe Chef John. I made a double batch last night and took them to work today. There were 6 cookies left at noon and I brought home the empty container. I heard "amazing" and "so good" compliments.
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