Soft Caramel Snickerdoodles Recipe (2024)

FAQs

What makes caramel softer? ›

Softer Caramels: The softness of the caramels is mainly a result of the cream. This recipe makes fairly firm, chewy caramels. For softer, taffy-like caramels, experiment with adding an extra 1/4 cup to 1/2 cup of cream to this recipe.

Snickerdoodles are a cookie classic – soft, tender butter cookies with a slight tang and chewy texture that are rolled in cinnamon-sugar and baked.

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 caramels are too soft, that means the temperature didn't get high enough.

Heat until the syrup reaches 240 to 245 degrees Fahrenheit. The lower the temperature, the softer the resulting caramels will be.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

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.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

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.

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 did my snickerdoodles come out dry? ›

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds. The moisture from the paper towel should soften the cookies right up. So if you wonder how to soften hard cookies quickly? Microwave is the way!

Pre-scoop the dough and roll it in the cinnamon-sugar mixture before chilling. Cold cookie dough is harder to scoop. Don't skip chilling the cookie dough. Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven.

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.

#1 Fastes Way of Removing Caramel (watch also this reel)

If you have caramel on the side of a pot, just place it in a casserole or similar sideways and cover with boiling water. Wait a few minutes, then the caramel should be gone.

To melt caramels using a microwave, open up a bag of soft caramels, unwrap the individual candies, and place them in a microwave-safe dish. Next, add milk to the bowl, or if you'd like a richer treat, add heavy cream instead. Then, place the bowl in the microwave and heat the caramels on HIGH for 1 minute.

Cooking your Cocomels in a liquid (like canned coconut milk, water or something fun like chai tea, coffee, etc…). One note: be careful of Cocomel that sits on the bottom of a dish as that can burn during baking.

To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.