Maple Snickerdoodles Cookie Recipe - Mess for Less (2024)

FAQs

How to make cookie dough less sticky without flour or cornstarch? ›

Tips for Preventing Sticky Cookie Dough

Use Shortening: Substitute all or a portion of the butter or margarine in the recipe with shortening. Vegetable shortening does not melt easily at room temperature. This keeps the dough firm while rolling and shaping and keeps the cookies from spreading too much in the oven.

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.

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.

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.

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.

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.

Cream of tartar is an integral ingredient. It gives the cookies its tangy taste and signature texture. I do not recommend any substitutions on this. If you replaced it with baking powder, you would end up with a puffy, more cake-like sugar cookie.

They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They've received nothing but rave reviews!

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.

Solidifies the fat in the dough, allowing the liquid to dissolve the sugar and flavorings and the flour to absorb them. This improves the flavor of the cookies. Makes the cookie dough less sticky and easier to handle.

Why are my snickerdoodles crunchy? ›

Granulated Sugar and Ground Cinnamon: These two are mixed together to create the classic cinnamon-sugar coating that snickerdoodles are known for. The sugar caramelizes slightly as the cookies bake, giving them a slightly crisp exterior.

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

The secret's in the ratio of butter to leavener to flour to egg. Don't use shortening here; you'll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes.

The best advice I can give when working with sticky dough is to reach for water not flour to help. Using damp hands each time you work with the dough can help prevent it from sticking to you. Also use your bench scraper to help you move the dough around.

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.

Add oats or nuts: Adding oats or nuts to the dough can add texture and help it hold its shape better. Use a different type of liquid: Substituting a different type of liquid, such as milk or cream, for some or all of the water or other liquid called for in the recipe can help the dough thicken and hold together better.