Snickerdoodles without Cream of Tartar
Making homemade snickerdoodles without cream of tartar is easy. The classic cookie can be made with a simple substitute and be just as sweet, soft, and delicious.
Equipment
- hand mixer
- cookie sheet pans
Ingredients
Topping
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Cookie Dough
- 2 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup salted butter softened
- 1 ½ cups granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
Instructions
- Ahead of time, be sure to bring your butter and eggs to room temperature.
- In a small bowl combine the topping ingredients and set it aside.
- In a medium bowl add dry ingredients and whisk or use a fork to fluff and combine. Then set it aside.
- In a large mixing bowl or stand-up mixer bowl, add the sugar & butter. Beat on medium for 2 minutes until creamed together and fluffy. It will be combined quickly but you want to continue beating so that it gets more air incorporated into it and has a fluffy texture.
- Add the eggs one at a time and vanilla, beat on medium-low until combined. Scrape down the sides with a rubber spatula to be sure it comes together evenly.
- Add ½ of the dry ingredients to the butter mixture and beat on low. Scrape down the sides as needed. Once it is combined, add the other half and again beat on low until it is mixed well and the dough is smooth.
- Chill dough for 15 minutes, it makes it easier to scoop and roll. Preheat the oven to 350° and spray or use a nonstick baking mat on your cookie sheet pan to prepare it - while the dough chills
- Once chilled, Using a cookie scoop or spoon, scoop out about a golfball-sized amount of dough (roughly 1 Tablespoons worth). Roll in your hands and then roll in the cinnamon & sugar topping. Place each coated cookie dough ball on the prepared cookie sheet leaving space between so they can spread out when baking. You should get a dozen on each cookie sheet. Between batches, keep dough chilled in the refrigerator
- Decide if you want soft & fluffy thick snickerdoodles or the classic thin ones with cracked cinnamon trails.FOR THICK & FLUFFY - bake the snickerdoodles balls as is. they will flatten only slightly and you will have a thick and fluffy snickerdoodle. FOR CLASSIC THIN - Use the bottom of a glass to gently flatten each cookie before baking.
- Bake for 10-12 minutes in the middle of your preheated 350° oven. You can bake two dozen at a time, simply rotate the cookie sheets in the middle racks of your oven halfway through baking.
- Remove them from the oven and let them set and cool on the cookie sheet for about 5 minutes. Once they are completely cool, enjoy them immediately.
- For leftover snickerdoodles, store them in an air-tight cookie jar, container, or Ziploc bag. They will keep for up to 3 days if stored properly in a cool dry place.
Nutrition
Calories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 66mgPotassium: 12mgFiber: 0.3gSugar: 7gVitamin A: 129IUVitamin C: 0.01mgCalcium: 10mgIron: 0.4mg
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