what am i doing wrong?

Question

i have followed this recipe to a tee and the cookies do not taste sweet. they taste more like corn bread. what am i doing wrong?

INGREDIENTS
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft

snickerdoodles

Answer 1

Try this recipie in stead, I loooooovvveee snickerdoodles!! -You forgot the butter and too much shortening!

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Answer 2

i think it might be the cream of tatar.... here's a recipe i found courtesy of the food network.

For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.
To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F.
Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Answer 3

Use butter in place of the shortening, cut back on the amount of cream of tartar and add just a tad more salt - salt brings out the sweetness in food.

Snickerdoodles
about 36 cookies
Prep: 25 minutes
Chill: 1 hour
Bake: 10 to 11 minutes per batch

Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

Directions
1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

2. In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

3. Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

Answer 4

Your recipe is the exact one I use. I don't want to sound like I'm picking but in m years of baking (I own a bakery) I have found two things you may be doing wrong...
#1.Generic ingredients are normally fine but I have found the CRISCO (shortening) is far more superior than any generic label. It has more flavor and no a greasy bland taste. It may cost a few dollars more but well worth it.

#2. You may not be cutting the shortening into the sugar enough. I actually mix all of my dry ingredients and then cut in the shortening with a fork grinding it up against the bowl to get in evenly distributed. Then continue on with the eggs.

#3. (Please don't take this one the wrong way but it happens a lot!) Are you sure you are using baking SODA and not baking POWDER. This one word can make a big difference. Soda comes in a box and Powder comes in a canister most of the time. (Also check the expiration on the baking soda if it is old or has been left open it looses taste and doesn't work the way it should.

If none of these are the problems then you have asked the perfect question because I don't know what's wrong.
Good Luck

Answer 5

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Answer 6

check your recipe I believe they should have some vanilla in there some where. also switch to BUTTER not shortening. Cream of tarter is what makes them snicker doodles

Answer 7

If they do not taste sweet enough, then perhaps your quantities of sugar are wrong. Go back and check your recipe.

Answer 8

Try using only 1 egg?

Answer 9

Yuck! Let's make chocolate chip cookies instead!

Answer 10

I haven't been stalking you and watching exactly what you're doing in that kitchen of yours, but maybe the recipe is just a dud. Lol