Snickerdoodle Recipe (No Cream of Tartar)
User Reviews
5
Snickerdoodle Recipe (No Cream of Tartar)
Description
This snickerdoodle recipe replaces cream of tartar with baking powder as the leavening agent, creating a different but pleasant texture. The dough is a blend of all-purpose flour, salt, baking powder, sugar, maple syrup, butter, egg yolks, and vanilla extract, combined carefully to avoid overmixing, which keeps the cookies tender.
Dough balls are coated evenly with a cinnamon sugar topping before baking at 375°F for 8 to 10 minutes. The cookies puff up slightly and develop a lightly crisp outer surface while maintaining a soft and chewy interior. This variation allows for a subtler maple flavor and a slightly different texture compared to traditional snickerdoodles.
The recipe notes that salted butter can be substituted by omitting the added salt, and although gluten-free substitutes have not been tested, a one-to-one gluten-free baking flour may work. Leftover cookies keep best stored in an airtight container at room temperature for up to a week.
Ingredients
Snickerdoodles
- 2 ½ cups all-purpose flour spooned & leveled
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 cup granulated sugar
- ⅓ cup pure maple syrup
- 2 ticks butter room tempurature, unsalted, 1 cup
- 1 egg egg yolk only
- 2 teaspoon vanilla extract
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 ½ tablespoon ground cinnamon
Instructions
- Preheat the oven to 375°F and line two cookie sheets with parchment paper.
- In a mixing bowl, whisk flour, salt, and baking powder together and set aside.
- In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the sugar, maple syrup, and softened butter until creamy combined (about 1 - 2 minutes). Beat in egg, egg yolk, and vanilla extract on medium until combined with butter (about 30 seconds).
- Add in dry ingredients in two parts and beat on low in between each until just combined. Make sure not to overmix the batter or the cookies with be tough.
- In a small bowl, add make the cinnamon sugar topping.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, gently roll the dough balls in the cinnamon-sugar topping.
- Evenly space them out on your lined cookie sheets about 2 inches apart. This recipe makes about 24 - 26 cookies.
- Bake for 8 - 10 minutes until puffed up. The cookies should look slightly underbaked, puffy, and soft. They will collapse as they cool. Allow cookies to cool for 10 minutes on the cookie sheet then transfer to a wire rack.
- Enjoy! Snickerdoodles keep for 6 - 7 days in an airtight container at room temperature.
Notes
- Using salted butter is possible if you omit the 1 teaspoon of salt from the dry ingredients for balance.
- Gluten-free flour can potentially be used as a one-to-one substitute, though it has not been tested; feedback is welcomed if tried.
- Store baked snickerdoodles in airtight containers at room temperature for up to 7 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 137mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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