Soft Caramel Snickerdoodles Recipe (2024)

FAQs

Why are my snickerdoodles so soft? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F.

If the caramel forms a pliable soft ball, for instance, it's around 240°F. If it forms a hard ball, it's between 250°F to 260°F, etc. Sometimes recipes will even use the descriptors below to specify the stage your caramel should be cooked to.

The lower the protein, the softer your cookies will be. All-purpose flour is a medium-protein flour, making for mediumly-soft cookies. Cake flour is low in protein and you can substitute it into cookie recipes for all-purpose flour 1:1. The results will be very tender cookies.

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.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

I would add some more cream until you reach your desired consistency and then put a bit of lemon juice or cream of tartar. The acidity in either one should help keep the sugar in the caramel from hardening (crystallizing), once you remove it from the heat source.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

The caramelization process happens quick, and you want to be there when it's time to remove it from the heat. From golden, the mixture will continue to darken. Pull you pan off of the heat when you see the mixture turn to the color of a shiny copper penny. That's how you know it's done!

The best caramel starts with regular granulated sugar. This refined white sugar is made from sugarcane or sugar beets, and it melts more evenly than unrefined sugars. Some recipes call for brown sugar as a shortcut because its dark color looks like caramel as soon as it melts.

What are the two methods for making caramel? ›

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.

“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

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.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

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!

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

Don't Overbake: Snickerdoodles should be soft and chewy, so it's important not to overbake them. They might look a little underdone when you pull them out of the oven, but they'll continue to cook as they cool.