Why Do My Snickerdoodle Cookies Go Flat
- May 13, 2022
There are few things more comforting than freshly baked snickerdoodles dusted in cinnamon sugar.You won’t find any dry oats, chocolate chips, or candy pieces in these beauts.And the best part is that I’ll share my method for preventing your cookies from spreading and flattening out in the oven.Softened butter ensures a creamy, smooth butter-sugar mixture, which is key for achieving the texture we want for this dough.I’ve read that some people experience problems with spreading while making snickerdoodles and sugar cookies in general.I believe baking with chilled dough was key in preventing the cookies from spreading.So, even though the chilled dough warmed up a bit before baking, the cookies still stood up well.I also like to make sure the dough balls are uniform in size (I use a cookie scoop).Everyone loves soft snickerdoodles, but it can be difficult to know when they’re cooked perfectly and not overcooked.If they get too brown, chances are that they will be overdone, resulting in a dry, crumbly cookie.Cookies tend to set up a bit more after they are taken out of the oven, so make sure to allot your cookies time to continue cooking on the baking sheet until they’re firm enough to transfer to a wire rack to fully cool.The chances of you having leftover snickerdoodles are pretty low, but if you do, here’s how to store and freeze them:.To store leftover baked snickerdoodles , keep in an airtight container or Ziplock bag at room temperature for up to five days.To freeze baked cookies , store in a freezer-safe container or Ziplock bag for up to six months.To freeze raw dough, roll into a log using wax paper and store in a freezer-safe container or Ziplock bag for up to three months. .
In general, flattening in cookies means the dough is melting before it is setting from the heat.The fats and sugars will tend to melt, so to counterbalance that you would need more structure - either a bit more flour, or possibly tweaking the amount of egg (less yolk or more white).You might also cut out a bit of the fat - again, not more than a tablespoon or so to start, and it will also change flavors - to make the dough less pliable when it warms in the oven.However, more egg white would help with binding and lifting, and also dry out the result somewhat, less yolk would cut down or moisture and richness a bit. .
Why Are My Snickerdoodles Flat? 3 Reasons
And finally, the cookies may be flat due to the dough not being chilled or cool enough when baking.Often, recipes will use the word cream when talking of mixing butter and sugar.To properly cream together the butter and sugars at the outset of your cookie recipe, it may be helpful to time yourself.Ensuring that you do not overmix the butter and sugar can help you avoid some flat snickerdoodles.If your cookies regularly come out flat, perhaps increasing the baking temperature will help.This is an important step that should not be ignored—chilling the dough before baking can be the difference between a flat cookie and a fluffy one.Chilled dough prevents the cookie from spreading too quickly when it first starts to bake.I do not advocate that you chill the dough if the recipe doesn’t ask for it.There are a few other specifics to pay attention to so your cookies don’t come out too flat.Each of these can be avoided by checking the expiration date on your ingredients and making sure you measure correctly when mixing your dough.Avoid taking it out the night before or letting it sit out on a sweltering day.You can avoid flat snickerdoodles by practicing good baking habits, precise measurements, and ensuring that your dough and oven are at the correct temperature before baking. .
Soft and Thick Snickerdoodle Cookies – Baking Is A Science
This recipe makes soft, thick and fluffy Snickerdoodles brimming with that classic cinnamon flavor.Snickerdoodle cookies hold a very special place in my heart.The first baking adventures that I embarked on began with my mom’s Snickerdoodle cookie recipe.One time during one of these baking excursions, I did a horrific thing and I didn’t follow the recipe.I could eat Snickerdoodle cookie dough all day every day, but don’t because raw eggs are bad news, but I like to walk on the wild side.I spent a lot of time trying to figure out how to make a fluffier, thicker Snickerdoodle.Back in the day, I managed to make really thick, puffy Snickerdoodles, even with my heinous cookie baking mistakes.And so I set off to find my ultimate Snickerdoodle cookie, starting with my Mom’s base.What did I do to create thick, soft Snickerdoodle cookies?Other tricks to making sure your cookies stay thicker?This recipe makes thick and soft Snickerdoodles brimming with that classic cinnamon flavor.A trick that I have is to roll the balls before I freeze them for easier baking.When you bake them from the freezer, let the dough thaw on the counter for a half hour.Line a cookie sheet with parchment paper or a Silpat mat.Once baked, these cookies will last in a sealed container for up to three days. .
Authentic Soft and Chewy Snickerdoodle Cookies – Sugar Geek Show
This authentic recipe uses cream of tartar for the perfect amount of tang and texture.True snickerdoodles are made with cream of tartar which reacts with baking soda and salt, giving these cookies their classic tangy flavor and soft texture.Cream of tartar also specifically reacts with sugar and prevents crystalization so your snickerdoodles stay VERY soft instead of crispy.Snickerdoodles puff up in the oven but are only baked for 10 minutes so that they collapse down and give you that classic crinkled top.Lemon Juice – Contains the same acidic levels as cream of tartar and can be substituted in equal amounts.Step 3 –Add the eggs (whole and yolk) and mix on medium speed for 2-3 minutes until light and creamy.This gives lift to the cookies and will cause them to rise and fall, creating those beautiful cracks.Step 4 – Add in the vanilla, cream of tartar, baking soda, salt, and cinnamon.I only coat the top in cinnamon sugar, but you can roll the entire ball if desired.The cookies will be puffy and first then slowly collapse as they cool which creates those classic cracks and delicious chewy centers.Don’t cream the sugar/butter mixture for too long or you’ll end up with flat snickerdoodles.The modern idea of the snickerdoodle might have started in New England and is of German or Dutch decent.‘Schneckennudeln,’ which translates roughly to ‘snail dumpling’ is a German sweet bun dessert similar to cinnamon rolls.It contains cream of tartar for a tangy flavor and requires specific mixing to give it those signature cracks on top.They have a tangy flavor from the cream of tartar, and a sweet hint of cinnamon and sugar. .
The Best Snickerdoodle Cookie Recipe – Modern Honey
I made this snickerdoodle cookie recipe 30 years ago and it is still the best I have ever tasted.This is an important step as the butter coats the sugar crystals and creates a smooth texture.A touch of baking soda helps the cookies to rise as well.This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.Bake just until the edges begin to become a light golden color.These snickerdoodle cookies need to be soft and chewy so watch carefully.MJ's Top Secret Chocolate Chip Cookies.1 ½ Tablespoons Cinnamon Instructions Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.Scrape the sides of the bowl and add the eggs and vanilla.Stir in flour, cream of tartar, baking soda, and salt, just until combined.Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.*To make flatter snickerdoodles, press down in the center of the ball before placing in the oven.Let cool for several minutes on baking sheet before removing from the pan.I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! .
My Best Snickerdoodle Recipe » Hummingbird High
When I wrote my cookbook, Weeknight Baking, my goal was to build a collection of recipes that were timeless.I avoided baked goods with trendy flavors like spirulina or activated charcoal.I figured that was these were the types of baked goods that people were craving at home on a weeknight.Meanwhile, Stella Parks, one of my all-time baking heroes, writes in her cookbook that snickerdoodles evolved from a popular cinnamon-scented cake recipe called the “snip doodle”.A classic snickerdoodle should taste like a sugar cookie, but a little bit tangier from the cream of tartar.When developing the snickerdoodle recipe for Weeknight Baking, I had the brilliant idea to swap out the cinnamon for other spices.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.I’ve already talked about how snickerdoodles are basically just sugar cookies that use cream of tartar instead of traditional baking powder.Snickerdoodle recipes were used in national advertisements for Cleveland Baking Powder as early as 1891.Store cream of tartar in a cool, dry place and always give it a quick look and a sniff before using it.In addition to flavor, using cream of tartar gives snickerdoodles their signature appearance with pronounced cracks and crags on the surface of each cookie.It’s worth sourcing the stuff (it’s available at most supermarkets in the herbs section), especially since it pretty much keeps indefinitely in the pantry.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.In theory, you can substitute the cream of tartar with other ingredients like baking powder, lemon, and vinegar.That being said, I did have a handful of Instagram followers and Patreon supporters who substituted the cream of tartar with its equivalent in lemon juice and/or vinegar.When making snickerdoodles, I like to use on high-quality butter to stand up to the strong cinnamon sugar flavor.Not to mention that this cookie recipe uses a fair amount of butter too—as a result, you can really taste it!First, cream the butter and sugar together until light and fluffy, then add the eggs, vanilla, and finally, the dry ingredients.Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking.Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping (Work Time: <5 minutes).Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping.This is to encourage the leaveners to activate really quickly, puffing the centers of the cookies as they bake.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.I love freezing baked snickerdoodle cookies and snacking on them (while still cold from the freezer!).For softer cookies, thaw them overnight in the refrigerator, then for a few hours at room temperature before serving.First, test the cream of tartar by adding a pinch to a bowl of hot water.Figure out if it’s your baking soda by pinching a small amount into a bowl and adding a splash of vinegar.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.½ cup (4 ounces or 114 grams) unsalted butter, at room temperature.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.My Best Snickerdoodle Cookie Recipe Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 10 mins 5 from 33 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Cookie Dough 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Prep the oven and pans.Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. .
These easy one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, and so so good.Crispy around the edges, soft and chewy at the centers, spicy-sweet, and totally perfect snickerdoodles.And if you don’t know exactly what a snickerdoodle cookie is or have never tried one before (no shame, I’d never had one till I was in college), I am so excited for you because now you get to try one for the first time.Cream of tartar, which you get as a byproduct of winemaking, gives the cookies a soft and chewy texture and signature tangy flavor.In this recipe, it’s really important to measure your flour either by weight or the spoon and sweep method (stir flour in its container to fluff it up, spoon it into your measuring cup, and sweep the excess off with the flat of a knife).During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven.During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven.It also acts as a leavener when combined with baking soda, so omitting it can change the texture of your finished product.But as you eat it, you’ll notice that it also has a slightly tangy flavor that is *so* good.Cookies can be eaten frozen right out of the freezer or set on the counter for about 15 minutes to defrost.To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid.5 from 6 votes Print Pin Prep Time: 10 minutes Cook Time: 8 minutes Cooling Time: 5 minutes Total Time: 23 minutes Servings (Hover or Click to Change Yield): 24 small cookies Calories: 96 kcal Author: Tracy Ingredients Special Equipment ▢ Handheld electric mixer optional but helpful Cinnamon Sugar ▢ 2 tablespoons ( 25g ) granulated sugar.▢ 2 teaspoons ground cinnamon Snickerdoodles ▢ ¼ cup ( 2oz ) salted butter softened*.▢ 1 ½ cups ( 180g ) all-purpose flour measured by weight or using the spoon and sweep method*.Roll in cinnamon sugar mixture and place on baking sheets.Bake sheets one at a time for 8 to 10 minutes, until cookie tops are cracked and just set.Notes Cookies will stay fresh in an airtight container at room temperature for 4 to 5 days or in the freezer for up to 2 months.For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid.This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. .
Why Are My Cookies Flat? How to Keep Cookies from Spreading
Kitchens tend to heat up during any baking extravaganza, which means the butter you leave on the counter to soften might just get too soft.If this happens, the butter will melt faster in the oven and your cookies will flatten before they’ve been able to set.If you want to soften butter quickly, cut it into small pieces and let it stand for just 15 minutes instead of using the microwave, where it’s more likely to get too soft.It’s important to follow the recipe closely—it was designed to give great results based on a specific ingredient combination.Editor’s tip: Here’s a guide to the difference between butter, margarine, shortening and lard.Use a large spoon to gently scoop dry ingredients into a measuring cup, then level off with the flat side of a butter knife.For most cookies, there’s enough fat in the dough to keep them from sticking to your baking sheets—no greasing required.Residual grease left on the sheet from the previous batch can lead to too much spread.(Also, if your pans are still hot from the previous batch, the fat in the dough will start melting even before the cookies hit the oven.).If you have an ongoing problem with flat cookies that nothing else seems to solve, you may need to wash away residual grease between batches.First of all, you always want to use chilled cookie dough—even if that means putting it back into the refrigerator after you shape it.If you’re using balls of cookie dough, form them tall to give them plenty of room to spread down as the ingredients melt.Editor’s tip: Good oven maintenance is key to consistent baking.If you notice that your cookies are flat while they’re baking in the oven, you can try using a spoon to reshape them.Josh Rink, Taste of Home food stylist, contributed to this article. .
Snickerdoodle Recipe Without Cream Of Tartar » Hummingbird High
I got a ton of people raving about its strong buttery and cinnamon flavors, as well as its perfectly chewy texture.That is, most people have all the ingredients to make snickerdoodles in their pantry already—butter, sugar, flour, eggs, and the like.So since then, I’ve been working hard to develop a snickerdoodle recipe without cream of tartar.The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance.However, Stella Parks, the main pastry expert at Serious Eats, argues that snickerdoodles don’t necessarily need cream of tartar.Many home cooks wanted to try the snickerdoodle recipe, but couldn’t access baking powder.As a result, these home cooks made their own by mixing together baking soda and cream of tartar.However, Stella argues that a snickerdoodle recipe without cream of tartar is the more authentic, original thing.That being said, if you were to use a snickerdoodle recipe WITH cream of tartar, you’d end up with a different cookie.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.It’s the snickerdoodle recipe in my cookbook, Weeknight Baking, and uses cream of tartar.All you need is flour, baking powder, salt, butter, sugar, eggs, vanilla, and cinnamon!Their high butter ratio means that they keep well for days, making them great for presents sent over the mail and more.You need 2 Tablespoons ground cinnamon to make this snickerdoodle recipe without cream of tartar.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.In fact, you can omit it completely and make plain old chewy sugar cookies instead!And if you’re feeling creative and want to do some experimenting, check out my cookbook, Weeknight Baking.You need 2 and ⅓ cups all-purpose flour to make this snickerdoodle recipe without cream of tartar.I rarely bake with those types of flour replacements because they’re expensive and my household is fortunate not to have any gluten restrictions.However, if you replace the flour in this recipe with any gluten-free alternatives, please leave a comment so I can update this post accordingly!You need 1 teaspoon baking powder to make this snickerdoodle recipe without cream of tartar.It makes an equally delicious snickerdoodle cookie but with baking soda and cream of tartar instead.In general, my specialty lies in creating baking recipes with conventional ingredients.So if you replace the egg in this recipe with any of the options I provided, please leave a comment so I can update this post accordingly!Whisk together the granulated sugar for the topping and the ground cinnamon in a shallow bowl.First, cream the butter and sugars, then add the egg, vanilla, and dry ingredients.Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.First, test the baking powder by adding a pinch of it to a bowl of hot water.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.That is, you didn’t increase decrease the amount of sugar (a lot of folks do this because they are worried about their health or think that the recipe will be too sweet) or use an egg substitute?If you reduce the sugar, the cookies won’t spread in the same way and will stay puffy.Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy.Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.If you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give them a quick whisk in their bags or containers first before scooping into the measuring cup.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Use the video player below to watch my Instagram Story tutorial on how to make snickerdoodles without cream of tartar!The circles underneath my bio indicate saved Instagram Story highlights for various recipes.Snickerdoodle Recipe Without Cream of Tartar Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 12 mins 4.94 from 44 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Dough 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour.1 cup (8 ounces or 227 grams) unsalted butter, at room temperature.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Without Cream of Tartar Prep the oven and pans.Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.Reduce the mixer to low and add the egg and vanilla and beat until just combined.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.Notes Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. .