Snickerdoodle Cookies without Cream of Tartar
We’ve all been there — you have a craving for snickerdoodles, but you realize that you don’t have the one ingredient that’s essential to the recipe, the cream of tartar. Don’t despair! There are plenty of ways to make delicious snickerdoodle cookies without cream of tartar. Read on to learn how to make these perfect buttery snacks without this key ingredient.
About This Snickerdoodle Cookies without Cream of Tartar Recipe
Snickerdoodles are a type of cookie that typically consists of butter, sugar, eggs, flour, and cream of tartar. The combination of these ingredients creates a soft and chewy cookie with a slightly crisp edge and an unmistakably sweet flavor. The unique taste comes from the combination of cinnamon and sugar, in which the cookie dough is rolled before baking.
But what do you do if you don’t have the cream of tartar? Don’t worry — there are plenty of substitutes that will work just as well! Baking soda, white vinegar, lemon juice, or citric acid can all be used as an alternative to the cream of tartar.
Simply combine any one (or more) of these ingredients with an equal amount of baking powder for every teaspoon of the cream of tartar called for in the recipe and stir until fully combined. Then, add it to your cookie dough mixture. You may also find that using a combination works best for achieving the desired texture and flavor in your cookies!
A hot cup of tea, a snuggly blanket, and a plate of freshly baked snickerdoodles. That’s how I like to end my days, and if you’re an epicurean like me, you’ll love this step-by-step snickerdoodle recipe.
The best part? These fluffy, buttery snacks come out perfectly soft yet chewy in the middle, with crispy and lightly puffed edges — like top-tier bakery goods. And, of course, no snickerdoodle is complete without a generous dusting of cinnamon; this recipe packs all of that sweet flavor that’ll make you wish it was teatime every day!
With just a simple substitution, making snickerdoodle cookies without cream of tartar is super easy! Happy baking!
What You Need for This Snickerdoodle Cookies without Cream of Tartar Recipe
Ingredient Notes
- Flour: I have used plain/all-purpose flour.
- Sugar: I have used white granulated sugar.
- Egg: Make sure the egg is at room temperature so that it blends easier with the other ingredients, making a smoother and more evenly-mixed dough.
- Butter: I like to use unsalted butter so that I can control the salt quantity.
- Cinnamon: It has a uniquely warm, spicy flavor that adds wonderful depth to these cookies.
- Baking Powder & Baking Soda: These amazing ingredients are two powerhouses in any kitchen pantry! The combination of these two helps produce soft and chewy cookies with a slightly crisp edge.
- Vanilla Extract: Just a few drops of vanilla extract will enhance all the flavors.
Ingredient Substitutions
- Baking Soda: It can be replaced with white vinegar, lemon juice, or citric acid.
- Sugar: I have used white granulated sugar, but brown granulated sugar will also work well in this recipe.
FAQs
How can I store these snickerdoodles?
You can store the cookies at room temperature in an airtight container or zip-lock bag for up to three days.
Why are my snickerdoodles too puffy?
The cookies might be too puffy if the ingredients’ quantities were not measured correctly. To ensure the quantities are correct, I suggest using a scale to measure because it is more reliable.
Recipe Info
These homemade snickerdoodle cookies without cream of tartar may be a bit different than the normal snickerdoodles, but they still are an undeniable treat!
- Difficulty: Beginner
- Prep Time: 20 mins
- Cook Time: 12 mins
- Rest Time: 20 mins
- Yield: 30 cookies
Ingredients
For the dough:
For the topping:
How To Make Snickerdoodle Cookies without Cream of Tartar Step By Step
1. Preheat the oven to 190℃/375℉ and line a baking tray with parchment paper.
2. Whisk the sugar and cinnamon in a shallow bowl and set aside.
3. Whisk the flour, baking soda, baking powder, and salt together, and set aside.
4. Add the sugar and butter into a bowl, and using a stand or a hand mixer, beat on medium-high speed for 2-3 minutes or until light, fluffy, and doubled in volume. Use a rubber spatula and keep scraping the sides of the bowl if needed.
5. Reduce the mixer to low, add the egg and vanilla extract, and beat until just combined. Make sure you scrape the mixture from the sides of the bowl when required.
6. Keep the mixer on low and add the dry ingredients. Beat until combined. Again, scrape down the bowl’s sides, and beat for another 30 seconds.
7. Using a cookie dough scoop or a spoon, portion the cookie dough and form the balls with your hands. Roll each ball into the cinnamon and sugar mixture, making sure to cover them completely.
8. Place the coated cookies on the prepared baking tray at least 7 cm /3 inches apart.
9. Place the baking tray into the preheated oven, and bake for 12 minutes or until the edges have set but the centers of the cookies are still gooey. Let the cookies cool in the baking tray for 20 minutes or until the centers have set and feel firm to the touch. Serve warm or at room temperature.
Note
- When you pull out the cookies from the oven, they’ll look puffed, but as they cool down, they will fall and crack into the perfect cookies.
- Depending on the dimensions of your baking tray, you may need to bake the cookies in more batches. I don’t recommend baking two trays of cookies at the same time because they may not bake evenly.
