16 Unique Snickerdoodle Recipes We Can't Get Enough Of (2024)

FAQs

Who made the first snickerdoodle? ›

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.

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.

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.

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.

Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be either crisp or soft depending on the ingredients used. Snickerdoodles are often referred to as "sugar cookies".

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.

Because cream of tartar is slightly more acidic than baking powder, it gives the cookies a slight sour-flavored tang unique to snickerdoodles.

However they won't be particularly chewy and they should not spread out on the baking sheet that much. There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

If the cookie tastes raw or doughy, it needs more time in the oven. Flavour development: Cookies often develop more flavour as they cool down.

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

Why did my snickerdoodles spread? ›

If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

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.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Why do snickerdoodles taste metallic? If your cookies have a metallic taste, it could be due to overuse or the use of expired baking soda. You can also opt for aluminum-free baking soda if you are sensitive to detecting a metallic flavor in baked goods.

The first recorded recipe of a “snickerdoodle” isn't the cookie as we think of it but was the cake sprinkled with cinnamon and sugar and cut into bars. The recipe appeared in the 1889 Home-Maker. They is absolutely delicious and, indeed, quick and easy to make. It was a massive hit with the family.

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.

Connecticut's state cookie is the snickerdoodle! Try making our recipe for these sweet treats. Recipes, Tasty ingredients, Snickerdoodle cookie recipes.

The first cookies are thought to be test cakes bakers used to test the oven temperature. They date back as early as 7th Century A.D. Persia which is now Iran. They were one of the first countries to grow and harvest sugar cane.