Snickerdoodle Recipe (2024)

FAQs

Why didn't my snickerdoodles crack? ›

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

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.

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.

For best results, substitute an equal amount of lemon juice for the cream of tartar in your recipe. In recipes that use cream of tartar to stabilize egg whites or prevent crystallization, you can use an equal amount of lemon juice instead.

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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

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.

Many people identify snickerdoodles as having a tangy aftertaste. Cream of tartar is what gives snickerdoodles that tanginess. I've found that a lot of people are very sensitive to the tangy flavor of cream of tartar and the bitter, metallic flavor baking soda can have.

How do you thicken snickerdoodle dough? ›

If you're feeling extra hopeless, try adding the flour and then placing the dough in the fridge to harden up.

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.

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

Ambient Humidity and Temperature: High humidity and temperature can make your dough stickier. The flour absorbs moisture from the air, which can affect the dough consistency. If you're in a humid area or humid time of year, lower your hydration ratio in your recipe a bit.

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

It isn't always necessary to include cream of tartar in a recipe. If a recipe calls for cream of tartar, it's there to maintain a specific texture. 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.

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.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...