Snickerdoodle Cookies - Recipe Diaries (2024)

FAQs

Why did my snickerdoodle cookies not flatten? ›

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

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.

The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

Baking Powder

Baking powder is a good cream of tartar substitute for cookies because it is synergistic with baking soda. You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

baking soda allows the ingredients to rise and become airy. Without baking soda, your cookies will be very dense, perhaps not chewy, and not as tasty.

Cream of tartar is an integral ingredient. It gives the cookies its tangy taste and signature texture. I do not recommend any substitutions on this. If you replaced it with baking powder, you would end up with a puffy, more cake-like sugar cookie.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Generally when baking, cakey texture is from more flour and less sugar. The ratio of fat, sugar and flour is what achieves the texture of the cookie. Also, when you are whipping the eggs in the recipe as well.

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.

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Snickerdoodles are often referred to as "sugar cookies". However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. Cream of tartar is added for its signature texture as another main difference.

Why are my snickerdoodles flat? Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature. First, figure out if it's your leavener.

Culinary uses

Bakers often use cream of tartar in baked goods by mixing it with egg whites to help create stiff peaks in meringue. This prevents the formation of sugar crystals. Cream of tartar can be a substitute for anything from buttermilk to baking powder and lemon juice in your favorite recipes.

The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.