Snickerdoodle Cookie 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.

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.

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.

Most of the time you can just skip the cream of tartar. Your desserts may not be as fluffy as you would like, but the taste will be the same. However, if you're making meringue, know that the peaks may collapse.

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.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Cornstarch Is The Secret To Soft And Chewy Cookies.

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

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.

Are snickerdoodles supposed to be soft when they come out of the oven? ›

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?

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).

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.

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...