Pumpkin Spice Snickerdoodles Recipe - Crazy for Crust (2024)

FAQs

Why are my snickerdoodles crunchy? ›

Granulated Sugar and Ground Cinnamon: These two are mixed together to create the classic cinnamon-sugar coating that snickerdoodles are known for. The sugar caramelizes slightly as the cookies bake, giving them a slightly crisp exterior.

Why are my snickerdoodles flat? Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature. First, figure out if it's your leavener.

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

How do you make snickerdoodles puffy and soft? The secret's in the ratio of butter to leavener to flour to egg. Don't use shortening here; you'll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie.

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

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.

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

snickerdoodles: It is an acid, so its presence gives the cookies that ever-so-slight tangy flavor. Also because it's an acid, it helps to create a more tender texture, keeping the cookies both soft and chewy, which is a texture combination you don't find in traditional sugar cookies.

Cream of tartar is an integral ingredient. It gives the cookies its tangy taste and signature texture. I do not recommend any substitutions on this. If you replaced it with baking powder, you would end up with a puffy, more cake-like sugar cookie.

How do you fix sticky snickerdoodle dough? ›

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.

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.

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

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet. There are a few things you can do to salvage dry and crumbly cookie dough.