Brown Butter Snickerdoodles 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.

Snickerdoodles are often referred to as "sugar cookies".

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.

Traditional sugar cookies are rolled in plain white sugar, whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. Also, snickerdoodles include cream of tartar for a particular texture and tanginess. Sugar cookies do not.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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.

Well, if this happens, it's likely that you'll be pretty disappointed with the final result, as your cookies may end up feeling flat and even having a soapy, metallic, unpleasant taste. Why does this happen? Well, it's because soda is the most important ingredient for giving your cookies their texture.

Another method: add flour. You don't want too much—start mixing with one tablespoon and slowly increase from there. This will help your ingredients adhere to one another. While it may not be as firm as you'd like, it'll work well enough to bake.

What is the nickname for a snickerdoodle? ›

According to the Joy of Baking: “Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent.

Hard or crisp cookies are called biscuits in the U.K.

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.

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

It is most commonly used to stabilize egg whites and creams as well as to prevent the formation of sugar crystals. It is also an easy and convenient substitute for baking powder and can be found in the spice aisle at most grocery stores. Stick to a 2:1 ratio of cream of tartar to baking soda for best results.

Cream of tartar is used in playdough to stabilize the dough. It helps give playdough a soft and malleable texture, as well as help it last longer. If you don't have cream of tartar to add to this playdough recipe, you can substitute it with the same amount of lemon juice.