Snickerdoodle Cookie Butter + Snickerdoodle Recipe (2024)

FAQs

What is a snickerdoodle cookie 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. 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.

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 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.

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.

This can go the other way too. 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.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

Why did my snickerdoodles come out cakey? ›

If your cookies come out flat on top, with a cake-like texture, you've added too many eggs.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

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.

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.

A classic snickerdoodle tastes like a sugar cookie generously flavored with cinnamon. And if the recipe uses cream of tartar, the cookie also tastes a little sour and tangy.

Snickerdoodle cookies have a unique flavor profile due to the addition of cream of tartar and cinnamon, which gives them a slightly tangy and spicy taste. In contrast, sugar cookies have a more neutral, buttery flavor with a hint of vanilla.

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

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.