The festive season may be over for another year, but we’re craving snickerdoodles already. These Christmas cookies taste delicious with a big glass of milk on a cold winter evening. The crispy cookies are our favorite treats for the wintertime. There are so many different recipes available, to help you make the ultimate snickerdoodles.
The light, fluffy texture and tangy-sweet flavor of these cookies taste like the ingredients are having a Christmas party in your mouth. Every time we bite into a snickerdoodle, it’s a time warp back to our childhood when mom used to make a fresh batch of cookies for Santa on Christmas eve.
Following the recipe guidelines is the easy part – the real work in the recipe comes in selecting the right ingredients, making the batter and baking – get any of those steps wrong, and your snickerdoodles will be a failure – leaving your family in tears.
We decided to help you out and give you a list of 14 cooking tips for baking the perfect batch of cookies.
1. Bring Ingredients to Room Temperature
Before you get started with your snickerdoodle recipe, make sure that you’re using the best ingredients available. The final flavor of the snickerdoodles is dependent on the quality of the ingredients in the recipe, so make sure you use organic ingredients, and high-quality oils when preparing your biscuits.
One of the more common mistakes snickerdoodle newbies make – is using the ingredients straight out of the fridge. Cold eggs and butter have a higher surface tension, meaning that they don’t mix well. If you try to mix cold butter with flour, you’ll end up with a lumpy mess that you’ll have to throw away – and shame on you for wasting food.
Leave all the ingredients out to warm up to room temperature before you start putting together your batter – and you’ll get a perfect batch every time. When left to warm to room temperature, the dairy in the recipe creates air-pockets in the dough that help the cookies rise and give them their light taste.