The Best Snickerdoodle Cookie Recipe - Cookies for Days (2024)

FAQs

Why don't my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Remember that cookies do continue to bake and set up when you remove them from the oven and they sit on the tray. I usually only need 11-12 minutes to bake my snickerdoodle cookies. You will know they are done when they are puffy and beginning to set around the edges of the cookie.

You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They've received nothing but rave reviews! Snickerdoodle is sort of a strange name, yes?

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Cornstarch Is The Secret To Soft And Chewy Cookies.

The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance. Some food historians argue that sugar cookies recipes use baking powder to leaven the cookies, while snickerdoodles recipes use cream of tartar. If using cream of tartar, the cookies will have a slightly tangy flavor.

How do you thicken snickerdoodle cookie dough? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix.

I used a #30 scoop for my chocolate chip, oatmeal raisin, apricot molasses, sugar, peanut butter, and snickerdoodle cookies, and they all baked pretty uniformly and produced 2.5″ cookies. I used a #40 scoop for my red velvet cookies, because they puff up and expand quite a bit.

Here are some signs to look out for: Colour: Raw or undercooked cookies tend to have a pale appearance, lacking that golden or slightly browned hue that indicates they're fully baked. Watch for cookies that still have a doughy or unbaked look. Texture: Touch the surface of the cookies gently.

Well, it's because soda is the most important ingredient for giving your cookies their texture. If you fail to add a teaspoon of baking soda or however much your recipe needs, the cookies won't have those bubbles inside them to rise up.

A frosting without crystalized sugar is a lot creamier, and any batter or meringue with stabilized egg whites yields a fluffier end result, The Spruce Eats explains. Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless.

In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.

What is a Good Replacement for Cream of Tartar? A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.