Snickerdoodle Recipe (2024)

FAQs

What is the difference between sugar cookies and snickerdoodles? ›

Snickerdoodles are sugar cookies rolled in cinnamon sugar. The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance. Some food historians argue that sugar cookies recipes use baking powder to leaven the cookies, while snickerdoodles recipes use cream of tartar.

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.

The snickerdoodle flavor is best described as a mix of vanilla and cinnamon with a singular tanginess thanks to the cream of tartar.

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

Not only is there ample cinnamon-sugar coating on every cookie, but the cinnamon also adds the tiniest hint of spice that balances the sweetness of the cookies really well. The addition of vanilla bean makes them feel a little extra special, although the flavor doesn't overwhelm the cookie.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

Texture and colour: If the cookie crumb is still wet, doughy, or appears raw, the cookies need more time in the oven. Fully cooked cookies should have a slightly dry and crumbly texture.

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.

Why are my snickerdoodles sour? ›

If your snickerdoodles are too sour, you may have added too much cream of tartar. It does give the cookies a subtle sour-tangy flavor, but it should not be over-powering and should balance nicely with the cinnamon and sugar.

The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet James Whitcomb Riley. In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sugary sweets, drinks, candies, etc.

Your snickerdoodles may taste bitter if you are sensitive to the taste of cream of tartar. This snickerdoodle cookie recipe without cream of tartar is an excellent option if you fall into that category.

“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.

Snickerdoodles may be considered a type of sugar cookie but the truth is that they are not prepared in the same way. A proper Snickerdoodle cookie recipe calls for cream of tartar, an ingredient not commonly added to cookie doughs. In fact, cream of tartar is most often added to egg whites when making meringue.

Often flavored with vanilla, sugar cookies are usually rolled out and cut into shapes using a cutter. They have a high ratio of flour to butter, giving them a sturdier, snappier constitution which means they are well suited to being decorated.

The name Nazareth cookie came from the people of Nazareth, Pennsylvania who came from Germany. The cookie later took on other names in other countries. In England they were called sugar biscuits as well as jumbles. Sugar cookies were also called gemmells, crybabies, gimbletts, cimbellines, jumbles, and plunketts.