Chocolate Snickerdoodle Cookie Recipe (2024)

FAQs

Why do my snickerdoodle cookies get hard? ›

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.

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.

The most common culprit behind non-spreading cookies is too much flour.

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.

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.

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

Snickerdoodles are a cookie classic – soft, tender butter cookies with a slight tang and chewy texture that are rolled in cinnamon-sugar and baked.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

The snickerdoodle dough can be sticky and tough to handle. I like to grease my hands with cooking spray so they are easier to handle. Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes.

Pre-scoop the dough and roll it in the cinnamon-sugar mixture before chilling. Cold cookie dough is harder to scoop. Don't skip chilling the cookie dough. Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven.

Why are my snickerdoodles so runny? ›

Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.

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.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture.

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.