Soft and Chewy Vegan Snickerdoodles Cookie Recipe (2024)

FAQs

What is the secret to soft cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

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.

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

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.

Two ways that you can help make sure your chocolate chip cookies come out soft and chewy is to add a packet of cook-and-serve vanilla pudding mix to the batter, or add finely shredded chocolate instead of chunkier chocolate. The smaller chocolate particles will melt faster and create more moisture in your cookies.

To achieve cookies that are soft, chewy, and stay that way over time, here are some tips: Use the right combination of ingredients:Butter: Use softened butter rather than melted butter, as softened butter helps create a softer texture. Sugars: Use a combination of granulated sugar and brown sugar.

Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

How do you make snickerdoodles puffy and soft? 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.

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.

Why does Snickerdoodle dough need to be refrigerated? ›

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 bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies.

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

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.

Use Melted Butter

If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.