The Best Snickerdoodles Recipe, buttery, soft, chewy. So addictive! (2024)

FAQs

What is the difference between sugar cookies and snickerdoodles? ›

Sugar cookies are usually rolled and cut out with cookie cutters (but not always). Snickerdoodles have cream of tartar in the dough and are rolled into balls then rolled in a mixture of cinnamon and sugar before baking. They puff up and then flatten out to make circle shaped cookies. Both are delicious!

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Snickerdoodles are often referred to as "sugar cookies".

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

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.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

Why do my snickerdoodles 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.

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.

Culinary uses

Bakers often use cream of tartar in baked goods by mixing it with egg whites to help create stiff peaks in meringue. This prevents the formation of sugar crystals. Cream of tartar can be a substitute for anything from buttermilk to baking powder and lemon juice in your favorite recipes.

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.

Stabilizing Egg Whites: Cream of tartar is often used in recipes that involve whipping egg whites, such as for meringues or angel food cake. It helps stabilize the egg whites and increase their volume b.

Cream of tartar has several culinary uses including stabilizing egg whites and whipped cream, anti-caking and thickening, preventing sugar syrups from crystallizing and helping to keep boiled vegetables colorful.