Classic Snickerdoodles Recipe - Pinch My Salt (2024)

FAQs

Classic Snickerdoodles Recipe - Pinch My Salt? ›

The other half of CO2 stays in the cookie. As a result, the cookies will taste salty (or alkaline), can cause stomach aches, and may even be tinted slightly yellow. Acids, such as cream of tartar (potassium hydrogen tartrate), are used to "neutralize" the baking soda in a recipe.

The other half of CO2 stays in the cookie. As a result, the cookies will taste salty (or alkaline), can cause stomach aches, and may even be tinted slightly yellow. Acids, such as cream of tartar (potassium hydrogen tartrate), are used to "neutralize" the baking soda in a recipe.

If your cookies are coming out flat, it's likely that your oven is too cool, baking the cookies at a lower temperature, and causing them to come out flat.

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.

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.

Sprinkle in sugar.

Believe it or not, a spoonful of sugar helps the recipe get balanced. Adding a pinch of sugar can help to balance and neutralize an over salted dish.

Salt plays multiple roles in our recipes: It brings out the flavors of other ingredients, aids with browning, helps control the growth of yeast in yeasted doughs, and strengthens the gluten and gliadin proteins found in wheat flour to give our doughs strength and structure.

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.

When they're done, the snickerdoodles will be puffed, a parts of the cookie will look set. There will be parts that look a little doughy (the crinkles) and that is a good thing. Every oven is different, but in my oven I cannot bake them more than 10 minutes or they're overdone. Sometimes I pull them out at 8 minutes.

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. Use a silicone baking mat.

Why are my snickerdoodles not chewy? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

Snickerdoodles are a cookie classic – soft, tender butter cookies with a slight tang and chewy texture that are rolled in cinnamon-sugar and baked.

The most common culprit behind non-spreading cookies is too much flour.

There are a few things you can do to fix dry and crumbly cookie dough. There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening.

Salt acts as a natural antioxidant in the dough and not only adds taste but especially helps bring out the flavors and aromas present in the flour and other ingredients. Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough.

What some taste as “bitterness” in snickerdoodles, others consider “tanginess”, and it comes from the metallic flavors of the cream of tartar and baking soda. If you're particularly sensitive to the tangy flavor, feel free to omit the cream of tartar.

When you whip up a batch of homemade biscuits, you're expecting the finished product to be buttery, flaky, fluffy, and rich, but not overly salty. However, you may have found that your own batch of biscuits came out way too salty — this is likely because you used salted butter instead of unsalted butter.

Every cookie needs that bit of salt, or else the cookie's nuanced flavors will get lost. But the full teaspoon of salt you add to the sugar you roll these cookies in before baking? That's there to take the cookie over the edge.