Snickerdoodle Cookie Recipe (2024)

FAQs

What is snickerdoodle cookies made of? ›

Snickerdoodles are known for their soft and chewy texture, along with a sweet, cinnamon-sugar coating. The primary ingredients in Snickerdoodle cookies include butter, sugar, eggs, vanilla extract, flour, cream of tartar, baking soda, and salt, all rolled into a cinnamon sugar mixture.

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

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.

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).

The snickerdoodle flavor is best described as a mix of vanilla and cinnamon with a singular tanginess thanks to the cream of tartar.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

A: Yes they do have an expiration date printed on the box. I buy a dozen boxes each December to last the year which is when the expiration date is on mine.

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.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking.

If the cookie tastes raw or doughy, it needs more time in the oven. Flavour development: Cookies often develop more flavour as they cool down. If the taste is slightly lacking, allow them to cool entirely before finalising.

Why do my snickerdoodles taste bitter? ›

Your snickerdoodles may taste bitter if you are sensitive to the taste of cream of tartar. This snickerdoodle cookie recipe without cream of tartar is an excellent option if you fall into that category.

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.

The snickerdoodle dough can be sticky and tough to handle. I like to grease my hands with cooking spray so they are easier to handle. Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes.

The addition of cinnamon is the clear distinguishing factor between snickerdoodles and sugar cookies. But snickerdoodles don't have to be all about one spice. More than anything, they have the flavor of warm spices, which opens them up to other ingredient inclusions that don't make them any less of a snickerdoodle.

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.

: a cookie that is made with usually butter, sugar, and flour and that is rolled in cinnamon sugar before baking.

Snickerdoodles may be considered a type of sugar cookie but the truth is that they are not prepared in the same way. A proper Snickerdoodle cookie recipe calls for cream of tartar, an ingredient not commonly added to cookie doughs. In fact, cream of tartar is most often added to egg whites when making meringue.