Snickerdoodles are a delicious cinnamon sugar cookie that are beloved for their soft and chewy texture. However, many bakers encounter the frustrating problem of snickerdoodles spreading too much and turning out flat, instead of puffy and round. There are several potential causes behind flat snickerdoodles, but don’t worry – with a few simple tweaks to your recipe or baking method, you can get tall, puffy snickerdoodles every time.
What Causes Flat Snickerdoodles?
Here are some of the most common reasons snickerdoodle cookies may spread too much and turn out flat:
Not Enough Baking Soda/Baking Powder
Baking soda and baking powder are leavening agents that produce carbon dioxide bubbles, causing cookie dough to rise when baked. Not using enough baking soda or baking powder means your snickerdoodle dough won’t rise properly, resulting in flat cookies. Make sure your recipe includes around 1 tsp baking soda OR 2 tsp baking powder per 1 cup of flour.
Old Baking Soda/Baking Powder
Baking soda and baking powder lose potency over time. Using old leavening agents that lack oomph means your cookies won’t rise much. Always use fresh baking soda and double-acting baking powder. Check expiration dates and do the “bubble test” to ensure they are still active.
Too Much Butter or Oil
Adding too much fat like butter or oil makes snickerdoodle dough extra soft and greasy. This encourages cookies to spread out rather than holding their shape when baked. Stick to the amount of fat in the recipe, and chill dough before scooping if needed.
Overmixing the Dough
It’s important not to overmix snickerdoodle dough. Too much mixing develops gluten, making the dough tough and causing cookies to spread. Mix just until the dry ingredients are incorporated – the dough will still look a bit shaggy.
Baking at Too High Temperature
Baking snickerdoodles at a high temperature like 375°F causes the exterior to set before the interior has finished expanding. This leads to outer edges that spread while inner portion remains undone. Bake at a slightly lower temp like 350°F.
Using the Wrong Type of Sugar
Granulated white sugar helps snickerdoodles retain their shape during baking. Replacing it with brown sugar, coconut sugar or other moist sugars causes extra spreading. Use the type of sugar specified in the recipe.
Not Chilling the Dough
Letting snickerdoodle dough rest in the fridge for at least 30 minutes (or up to 3 days) allows ingredients to fully hydrate and prevents dough from spreading too much during baking. Always chill dough first.
Placing Dough Balls Too Close Together
Crowding cookie dough balls on the baking sheet means they’ll run together and flatten out as they bake. Leave at least 2 inches between dough balls so cookies have room to spread slightly but maintain their round shape.
Using the Wrong Scoop Size
The size of your cookie dough scoop determines how much dough gets portioned out. An extra large scoop means excess cookie dough that will spread out more. Use the scoop size recommended in the recipe for nicely shaped cookies.
Tips for Preventing Flat Snickerdoodles
Here are some helpful tips to ensure your snickerdoodles puff up tall instead of spreading out flat:
Use Fresh Leavening Agents
Always start with fresh baking soda and double-acting baking powder to give cookies plenty of rise. Discard any old boxes.
Don’t Overmix the Dough
Gently combine wet and dry ingredients just until a dough forms to prevent over-developing gluten. The dough will still look ragged and that’s okay!
Refrigerate Dough Before Baking
Chill snickerdoodle dough for at least 30 minutes and up to 3 days. This allows the baking soda to swell and gives structure.
Use the Right Cookie Scoop
Use a small #40 scoop (1 Tbsp dough) for a standard size snickerdoodle, or whatever size is specified in the recipe.
Give Cookies Room to Spread
Leave 2-3 inches between mounds of dough on the baking sheet so cookies have room to spread without running together.
Don’t Bake at Too High Temperature
Bake at 350°F instead of 375°F so the dough has time to rise and set before the outside browns too quickly.
Avoid Greasy Ingredients Like Egg Yolks
Egg yolks, oil, and melted butter can encourage spreading. Use the fat specified in the recipe, like creamed butter.
Let Cookies Cool Completely Before Removing
Let snickerdoodles cool on the baking sheet for at least 10 minutes before transferring to a wire rack. Hot, relaxed cookies are prone to flattening.
Check for Accuracy of Measuring Tools
Make sure your measuring cups and spoons are giving you the precise amounts of ingredients. Inaccurate amounts can throw off the cookie chemistry.
Example Recipe Adjustments
Here is how you can tweak a typical snickerdoodle recipe to help the cookies hold their shape and puff up nicely:
Original Recipe
| 2 1/2 cups flour |
| 1 tsp baking soda |
| 1/2 tsp salt |
| 1 cup butter, softened |
| 1 1/2 cups sugar |
| 2 large eggs |
| 2 tsp vanilla |
| 1/4 cup sugar for coating |
| 2 tsp cinnamon for coating |
Adjusted Recipe
| 2 1/2 cups flour |
| 1 tsp baking soda |
| 1/2 tsp salt |
| 3/4 cup butter, softened |
| 1 cup sugar |
| 1 large egg |
| 1 tsp vanilla |
| 1/4 cup sugar for coating |
| 2 tsp cinnamon for coating |
Reducing the butter, sugar, and eggs helps prevent greasiness and spreading. The leavening remains the same to ensure good rise.
Common Questions about Flat Snickerdoodles
Here are answers to some frequently asked questions about why snickerdoodle cookies may turn out flat:
Why are my snickerdoodles flat and not puffy?
The most likely causes of flat snickerdoodles are inadequate leavening, overmixing, too much fat/sugar, baking at high temps, or placing dough too close together.
Can underbaking cause flat cookies?
No, underbaked cookies will still be doughy in the center but shouldn’t be flat. Overbaking is more likely to cause flattening.
Should snickerdoodle cookies be crispy?
No, properly baked snickerdoodles should be puffy and chewy, not crispy. Crispness means they are overdone and may have flattened out.
Why are my cookies spreading too much?
Excess butter, eggs, sugar or liquids can cause spreading. Chill dough before baking to firm it up. Leave space between mounds and don’t bake at high temps.
Can altitude affect snickerdoodles spreading?
Yes, high altitude affects how cookies bake. You may need to decrease baking powder and liquids slightly to prevent spreading.
Should I sift together the dry ingredients?
Sifting isn’t strictly necessary but can help incorporate leavening agents and prevent dense spots that lead to flattening.
What can I do to fix a snickerdoodle cookie recipe that always turns out flat?
Try adding a bit more flour or corn starch to absorb excess moisture, use an extra egg for structure, reduce fat, space mounds further apart and refrigerate dough before scooping.
Conclusion
Flat, spreading snickerdoodles are disappointing but easily avoidable. Pay close attention to ingredients, properly incorporating leavening agents, chilling dough, managing bake times and temps, and giving cookies room on the sheet. With a few simple tweaks and extra care while prepping and baking, you’ll be rewarded with puffy, picture-perfect snickerdoodles every time. Don’t abandon a tried and true recipe after one failed batch. Experiment with minor adjustments like less sugar or butter until you find the right formula for cookies that hold their charming shape. Snickerdoodles are a nostalgic treat, so keep trying until you make childhood cookie memories again.