Epic Snickerdoodles From Jessie Sheehan Recipe on Food52 (2024)

FAQs

What is the nickname for snickerdoodles? ›

“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.

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.

1931s Joy of Cooking claims the term snickerdoodle is based off the German word Schneckennudel—a German pastry whose name literally translates as 'snail noodle'. A Schneckennudel is a yeast dough roll that more closely resembles a cinnamon bun, not a snickerdoodle cookie.

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

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.

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.

A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.

If you've ever wondered how snickerdoodles came to be, you've come to the right place. The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants, cookbook author Ann Byrn says in American Cookie.

Excess Sugar and Fat

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

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 did my snickerdoodles crack? ›

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.

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).

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.

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.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.

The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.