Looking for a foolproof snickerdoodle recipe without cream of tartar? You’ve come to the right place! This recipe delivers all the chewy texture, cinnamon-sugar sweetness, and classic flavor of traditional snickerdoodle recipe without cream of tartar. If you don’t have cream of tartar on hand or simply prefer a quick substitute, you’ll love this easy variation. The secret? A simple swap using baking powder! You’ll get the same satisfying bite and golden cinnamon coating that snickerdoodles are famous for. Whether it’s for a family get-together, a sweet treat after dinner, or even a special fall or winter cookie, this recipe is sure to become your new go-to.
By following this snickerdoodle recipe without cream of tartar, you’ll skip the specialized ingredients without sacrificing flavor. The cookies come out soft, chewy, and perfectly spiced with cinnamon. Best of all, you can whip them up in no time using everyday pantry staples. It’s the ideal recipe when you’re craving something comforting but want to keep things simple and easy. Ready to dive in? Let’s get started!
Ingredients
The beauty of this recipe lies in its simplicity. You likely already have all the ingredients you need in your pantry.
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder (the perfect replacement for cream of tartar!)
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon (for rolling)
- ¼ cup granulated sugar (for rolling)
- 1 tsp vanilla extract
- Optional Additions:
- A pinch of nutmeg for extra warmth
- A dusting of powdered sugar after baking for added sweetness
Execution
How to Make the Best snickerdoodle recipe without cream of tartar
Once you’ve collected the ingredients, we can begin the process. This Snickerdoodle recipe that doesn’t require the tartar cream is extremely simple that even the most novice cooks will be able to master it in the very first go!
Step 1: Preheat the Oven
Pre-heat your oven to the temperature of 375 degrees F (190degC) and then line 2 baking sheets using parchment sheet.
Step 2: Cream the Butter and Sugar
In an enormous mixing bowl, mix the softened butter as well as the sugar granulated until the mix is fluffy and light, about 1-2 minutes with a hand mixer or stand mixer. This process is essential to creating the chewy, soft texture that snickerdoodles are famous for.
Step 3: Add Eggs and Vanilla
Incorporate the eggs one at a stretch making sure that the eggs are well-integrated prior to adding the following. Mix in the vanilla extract, then mix it all until it is completely smooth.
Step 4: Mix the Dry Ingredients
Separately, combine the baking powder, flour, baking soda, salt and. Add the dry mix into the sugar and butter Mixing at a slow speed until the dough becomes soft. Take care not to overmix and stop when the flour has been fully mixed.
Step 5: Prepare Cinnamon-Sugar Coating
In a small bowl combine the remainder of 1/4 cup of sugar and 2 tsp of cinnamon. This traditional coating lends snickerdoodles that distinctive sweet spice.
Step 6: Shape and Coat the Dough
Make small balls of dough, then roll the dough between your hands in smooth, circular forms. Each ball is then rolled in the mixture of cinnamon and sugar to ensure they’re well covered.
Step 7: Bake to Perfection
The doughy balls coated with the coating on baking sheets and space between them 2 inches. Bake for 9-11 minutes or until edges are solid and the tops have become light caramelized. Do not overbake, as you’ll want the center to remain chewy and soft.
Step 8: Cool and Enjoy
The cookies should cool on baking sheets for five minutes prior to moving them to the rack on a wire for cooling completely. Serve either warm or room temperature – they’re amazing in both!
Tips
About: Snickerdoodle Recipe Without Cream of Tartar
- Make use of ingredients that are room temperature It is important to ensure that butter and eggs are temperatures at room temperature prior to beginning the recipe. This ensures even mixing and creates a more fluffy cookie.
- Do not skip the chill time (Optional): If you’re in a position to do so to chill the dough for around 20-30 mins prior to baking could reduce spreading and result in more dense cookies. But, this is completely optional in this recipe.
- Be aware of the baking time The result of overbaking is in more crisp cookies, not chewy, soft ones. Make sure you check the cookies at 9 minutes, and then remove them at the point that edges have set, although the middles are somewhat soft.
- Adjust Your Cinnamon-Sugar ratio If you’re someone who is a cinnamon fan, you can choose to add some in the mixture to get greater flavour. Also, if you like less spice, cut down the quantity.
- Storage of the Cookies The snickerdoodles will stay tender for a long time! Keep them in a sealed container, at the temperature of room for a minimum of five days. It is also possible to freeze dough balls to bake off whenever you want to
FAQs (Snickerdoodle Recipe Without Cream of Tartar):
Can I make this recipe without baking powder or cream of tartar? Yes! While this recipe uses baking powder as a substitute for cream of tartar, you could try using other leavening agents like baking soda alone. However, for the best results in texture and rise, stick with baking powder.
How do I keep snickerdoodles soft? To keep your snickerdoodles soft, store them in an airtight container at room temperature. Adding a slice of bread to the container can also help maintain their moisture.
Can I freeze the dough for later use? Absolutely! You can freeze the unbaked dough balls after coating them in cinnamon-sugar. Store them in a freezer-safe bag, and when you’re ready to bake, simply add an extra 1-2 minutes to the baking time.
Can I add extras like chocolate chips or nuts? Sure! While it’s not traditional, adding chocolate chips, white chocolate, or chopped nuts can bring a fun twist to your snickerdoodles.
Why do snickerdoodles need cream of tartar in the original recipe? Cream of tartar is typically used in traditional snickerdoodle recipes for its slightly tangy flavor and to react with baking soda for leavening. However, by using baking powder in this recipe, you get a similar soft, chewy texture without the need for cream of tartar.
Can I use margarine instead of butter? Yes, margarine can be used as a substitute for butter in most cookie recipes, including snickerdoodles. Keep in mind that margarine contains more water, so the texture might be slightly different, and the cookies may spread more.
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