Snickerdoodles Cookie Recipe (2024)

FAQs

Why do my snickerdoodle cookies get 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.

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.

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.

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.

Cornstarch Is The Secret To Soft And Chewy Cookies – Here's Why.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Cooking time here is pivotal; if you overcook these snickerdoodles then they will be “thin and crispy” instead of “soft and chewy”. The trick is to watch the edges first; they should be just set, but the centers should still look raw between all of those cinnamon cracks.

“Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name.”

A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.

Does Pepperidge Farm make snickerdoodles? ›

Pepperidge Farm® Sanibel® Sanibel® Soft Baked Snickerdoodle Cookies (8.6 oz) Delivery or Pickup Near Me - Instacart.

The cream of tartar keeps the cookies light and helps them rise so I guess you could jsut add more baking soda or baking powder but have never tried it. The bottle I am using is two years old but no where near the expiration date. I also use it for egg white meringue.

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 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.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

The cream of tartar helps give the playdough a stiffer, stretchier texture, as well as a bit of added volume. It also acts as a natural preservative and stabilizer, helping your dough last a bit longer before it becomes crumbly or starts to go bad.

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.