Pumpkin Spice Snickerdoodles Recipe - Crazy for Crust (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.

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.

Snickerdoodles can come out too puffy and round if you use too much flour. I always use the “fluff and scoop” method: I fluff up the flour with a spoon, then use the same spoon to scoop it gently into the measuring cup before leveling it off.

Cornstarch Is The Secret To Soft And Chewy Cookies.

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

There are a few things you can do to fix dry and crumbly cookie dough. There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening.

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.

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

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.

Why are my snickerdoodles not cracking? ›

Why don't my snickerdoodles crack? Cracks on the surface of snickerdoodles are a signature look. If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough!

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking.

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.

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.

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.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

Bread releases moisture into the air, while sugar (present in large quantities in cookies), absorbs moisture out of the air. Don't have any white bread? Use a slice of apple instead. Just slip a wedge in with your cookies, cover, and let sit overnight.

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.