Soft & Thick Snickerdoodles - Sally's Baking Addiction (2024)

FAQs

Why are my snickerdoodles so soft? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie.

I realize this adds time before you get to enjoy your freshly baked snickerdoodle, but chilling the dough does a few things: It prevents the cookies from spreading too much in the oven. It makes them chewier since the flour can absorb more moisture. It makes them taste better.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

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.

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.

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).

Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

Too Much Flour

This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking.

Why is my Snickerdoodle dough too dry? ›

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.

They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.

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

The most obvious and easiest fix is to add more liquid. Very slowly, teaspoon by teaspoon, add a liquid that you've already included to your dough. Mix after each teaspoon—you don't want to over-saturate it and risk gooey dough.

The butter or dough was too warm.

If the dough seems too soft, chill it for 10 to 15 minutes before baking. Use shortening instead of butter or a combination of the two if you don't want to sacrifice that buttery flavor.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Watch for cookies that still have a doughy or unbaked look. Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside.

Too Much Flour

This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking.