Best Snickerdoodle Cookies Recipe (2024)

FAQs

Why do my snickerdoodles come out hard? ›

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.

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.

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.

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.

Cornstarch Is The Secret To Soft And Chewy Cookies.

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 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.

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).

Yes! Prepare the snickerdoodle cookie dough, scoop it, roll it in sugar, and refrigerate it overnight. Cookie dough that's been in the fridge for longer than 2 hours should sit at room temperature for 15-20 minutes before baking, to take the chill off.

How to tell when snickerdoodles are done? ›

To test if your snickerdoodle cookies are done, try lifting the edge of a cookie slightly. If it lifts off the cookie sheet, chances are they're done!

Mom would tell you the cream of tartar stabilizes the snickerdoodles, providing the light, soft, pillowy texture. It also adds the tangy note associated with snickerdoodles.

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.

Cookie dough can be sticky for various reasons, such as using too much liquid, not adding enough flour, or not chilling the dough enough. It can also be affected by humidity and temperature.

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.