I should have paid more attention to the photos. That is probably why my cookies flattened. Found you through a linky party and love your site!

But my little Puffy Snickerdoodles are the perfect kind of puff.

Learn more in the Comment Policy section of our I hope you’ll share your recipe post on our Holiday Cookie Recipe Swap through mid-December here: I just saw that you did post your recipe! Copyright © 2020 Real Life Dinner  •  All Rights Reserved  •  Just Right Snickerdooodles...Not to flat, not to puffy!Using butter in this recipe will cause the cookies to come out flatter. Some comments may be held for manual review.Post whatever you want, just keep it seriously about eats, seriously. I would love for you to share these on our Holiday Cookie Recipe Swap at My family loves Snickerdoodles! Soft,thick and chewy irresistible snickerdoodle cookies. You definitely know easy methods to bring an issue to light and make it very important. I have no idea what her recipe is but she doesn't have to do anything special to hers. I’m not sure if this helped or not. These are my youngest daughter’s favorite cookie. Again, I am really sorry they turned out so bad for you.Oh my goodness I made these this morning and they are delicious!

Your family will LOVE these meals! These all-natural snickerdoodles are puffy, soft, and spicy, and don't have any hydrogenated shortening in them at all.My earliest memory of a snickerdoodle is inexorably linked to We had no idea what was about to happen, only that it was going to be epic.Historically, snickerdoodles were actually a type of coffee cake, which is why they're so wonderfully puffy and soft. 1 cup sugar. They look like little snowballs and are just perfect for the holidays. Like let your stress melt away. My recipe said to cream the butter and sugar for 3-5 min. I didn’t have such a problem, although I should mention that I didn’t bake the dough the same night that I made it. Welcome to Feeling Foodish! Reply > Diana Rambles says: November 20, 2012 at 7:03 PM . Roll in cinnamon sugar mixture and place on baking sheet.

Of course, baking with cold dough will help prevent spreading, but I took the dough out of the refrigerator while the oven warmed. 1 egg. Everyone likes soft snickerdoodles. I hope if you get a chance you will stop by my site too! The accuracy of the nutritional information for any recipe on this site is not guaranteed.Cookie dough spiced up with cinnamon and rolled in cinnamon sugar? I have found that over baking them by even just a minute can cause them to be fluffy instead of chewy. Too low of a temperature can also dry out your cookies. Thank you! The cookies didn’t come out very chewy – more fluffy, like a few other reviewers pointed out – and they didn’t have much flavour to them, as they are only spiced with a touch of nutmeg. They were still considered something of a tea cake, served at luncheons with other light nibbles.During World War II, many snickerdoodle recipes began replacing part of the butter with shortenings like Crisco and Snowdrift. Copyright © 2020 Feeling Foodish on the Cook'd Pro ThemeMakes about 24 to 30 soft-yet-crispy cinnamon-sugar cookiesCombine the sugar and cinnamon and set aside until ready to bake.In a large mixing bowl, beat the butter and sugar until combined (don't over-beat, as this will cause spreading), ensuring that you scrape down edges of bowl intermittentlyCombine flour, salt, and baking powder and then gently stir in mixing bowl until combinedArrange dough into a log form and wrap with plastic wrapSlice log into 24 to 30 cookies (3/8 inch each) and dip into cinnamon-sugar mixture to coatArrange on parchment-lined cookie sheet and bake at 350 (convection) or 375 (nonconvection) for 10 to 12 minutes.snickerdoodles and tips to prevent spreading or flat cookieschicken and black bean salad with chipolte vinaigrette » Since coconut oil is naturally solid at room temperature, it behaves in much the same way as butter, enriching the dough and helping the butter cream up even fluffier and lighter, making the cookies thicker and puffier in turn (for the curious, read up on how The exact timing of the creaming process will vary from mixer to mixer, depending on bowl size and motor strength, as well as environmental conditions like Once the egg is incorporated into the dough, the flour can be added all at once. It is called Wednesday’s Adorned From Above Link Party. My superpower is taking ordinary recipes and making them DELICIOUS. I used to halve the recipe and I think, on occasion, I would Not happy with the results of this recipe.Hi Robin! These were not break your teeth on them when you take your first bite, nope, still yummy and chewy. We ended up just throwing away the cookies.I am really sorry that turned out so bad for you. Pumpkin pie? Add in milk. The starch and protein content of all-purpose flour can vary wildly from brand to brand, depending on the style of wheat involved, which affects how the cookies spread and rise, whether they seem chewy or tough, or cakey and dry. Maybe the second answer is right - your dough isn't wet enough. It’s wrapped in a blanket of cinnamon and sugar. Founded in 2012, you'll find a growing collection of recipes that are sometimes simple, sometimes complex, but always delicious! We’ve tried both and think they’re equally delicious, but we love these fluffy, cloud-like cookies from Sally’s Baking … I mean anything with cinnamon, butter and sugar has to be good.The perfect bite, it makes you feel all cozy inside! I have read that some people experience problems with spreading while making snickerdoodles.

Mix up the blend of ground and grated cinnamon sugar, and divide the dough into two-tablespoon portions. Snickerdoodles are definitely a classic and simple cookie but one that took me at least a few… okay many attempts to master. You can whip these up in less than thirty minutes!

If you are using a home oven that is non-convection, try baking at 375 degrees instead of 350 degrees. Maria, I wish these were coming out of my oven right now as an after school snack for my boys!