Jump to Recipe Jump to Video Print Recipe Show Snickerdoodles without cream of tartar are the old-fashioned classic cookie, without the acrid, metallic taste! An traditional go-to, with no chilling required. Prep Time: 20 mins Cook Time: 13 mins Total Time: 33 mins  Essentially old-fashioned cinnamon sugar cookies, these snickerdoodles without cream of tartar are soft-baked with a pillowy middle. They are thick and puffy, with the familiar crackle-top, however, I’ve ditched the cream of tartar. I know some people will argue it’s not a snickerdoodle cookie without the cream of tartar, but to be honest? I hate the weird tinny taste of it. I like to roll my cookie dough balls in cinnamon sugar twice for extra flavor. I promise, these cookies are so good, you won’t even notice the difference from the original! Jump to:
Ingredients
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions. Step-By-Step InstructionsPreheat the oven and line two baking sheets with parchment paper. Mix together the flour, baking powder, baking soda, and salt in a bowl. Set aside. Using a hand or stand mixer on medium-high speed, cream together the butter and sugar until the butter is pale and fluffy, about 5 to 7 minutes. Crack in the egg and add the vanilla. Continue to mix until the egg is well combined. Add the dry flour mixture to the butter mixture. Keep mixing until everything comes together in a soft dough. Combine the remaining sugar and the cinnamon together on a plate and mix together with a fork. Using your hands, roll the dough into 12 equally-sized balls (I use a scale to weigh the balls, approximately 39 grams each). The dough will be quite sticky! Don’t worry, this is normal. Place six of the balls on the plate of cinnamon sugar Roll the cookie balls around with your hands to coat the outsides completely. You may have to re-shape the dough a bit to make the balls round again after rolling. Once the cookie balls are well-coated in cinnamon sugar, roll each of them again to double coat in cinnamon sugar. Place the snickerdoodle cookie balls on the two prepared baking sheets, six cookies per tray. Because these snickerdoodles are fairly large, I like to give them lots of space. Bake the cookies in the preheated oven for 13 to 15 minutes, or until the bottoms and edges are lightly golden. Carefully remove the cookies from the baking sheets immediately, and cool them on a wire rack. Notes & Tips
Substitutions
More Dessert Recipes
Did you make these snickerdoodles without cream of tartar? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes! 🖨Recipe
Snickerdoodles without cream of tartar are the old-fashioned classic cookie, without the acrid, metallic taste! An traditional go-to, with no chilling required. Prep Time 20 mins Cook Time 13 mins Total Time 33 mins Course Cookies & Bars Cuisine American / Canadian Servings 12 servings Calories 99 kcal
These cookies are more puffy and cakey than chewy. If you prefer a softer chewier cookie, use ¼ cup (50 g) of white sugar and ¼ cup (60 g) of tightly packed brown sugar in place of the full ½ cup of white sugar. If you want your cookies to have a deeper cinnamon flavour, add 1 ½ to 2 teaspoons of ground cinnamon to the dry ingredients, and/or see my note below about double-rolling the cookie dough balls in cinnamon sugar. For the best cinnamon flavour, use recently purchased or opened cinnamon rather than a bottle lapsing in the back of your pantry for the last couple of years. Make sure your butter is soft before you begin. Room temperature is usually ok, but may take a little longer to cream depending on how cool your house is. Cream the butter and sugar until pale and fluffy. The more air you whip into the butter, the lighter your snickerdoodles will be. For extra cinnamon flavour, roll the cookie dough balls in the cinnamon sugar twice rather than just the one time. Once the cookies are baked, lift them off of the baking tray right away and transfer them to a wire cooling rack. Removing them quickly from the heat source keeps the insides soft. I’ve made this recipe into approximately 12 x 39 gram cookie dough balls. You could make smaller snickerdoodles, however, the baking time will change. SubstitutionsYou can substitute the all-purpose flour 1:1 for light spelt flour, or swap in whole wheat flour for half of the all-purpose flour if you want. Substitute raw organic cane sugar for white sugar if you like. Homemade chai spice, or homemade pumpkin spice, are fun alternatives to straight up cinnamon in these snickerdoodles without cream of tartar. Serving: 39gCalories: 99kcalCarbohydrates: 20gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 147mgPotassium: 37mgFiber: 1gSugar: 9gVitamin A: 41IUVitamin C: 1mgCalcium: 40mgIron: 1mg What can you use to replace cream of tartar in snickerdoodles?Cream of tartar and substitutions
If you want to make snickerdoodles without cream of tartar, you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder. So, if you're looking for a classic snickerdoodle recipe, use cream of tartar.
Do you have to use cream of tartar in cookies?It has become a common ingredient that people keep in their pantries even if it is mostly used for baked goods. Not every cookie recipe is going to call for cream of tartar, but many of them do. It's good to keep this one around if you like to bake things quite often because you never know when you might need some.
What does cream of tartar do to cookies?Cream of tartar helps to activate the leavening properties of baking soda, thus adding loft and a light, fluffy texture to cookies, cakes, and more. Prevents browning in sugar cookies.
Why do my snickerdoodles come out hard?You might be baking them at too low of a temperature.
If you are using a home oven that is non-convection, try baking at 375 degrees instead of 350 degrees. Too low of a temperature can also dry out your cookies.
|
Homemade snickerdoodle cookies without cream of tartar
Related Posts
Copyright © 2024 membukakan Inc.
