Snickerdoodle Recipe Without Cream of Tartar
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
35 cookies
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Calories
97 kcal
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Course
Baked Goods
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Cuisine
American
Snickerdoodle Recipe Without Cream of Tartar
Description
The Snickerdoodle Recipe Without Cream of Tartar begins by creaming softened butter and granulated sugar, then incorporating vanilla and eggs. A dry mixture of all-purpose flour, salt, and baking powder replaces the traditional cream of tartar with baking powder to provide the necessary rise. The dough is combined carefully to avoid overmixing, preserving tenderness. Individual dough balls are coated in cinnamon-sugar before baking at 350°F until the edges are lightly golden, typically about 8 minutes. This recipe yields cookies with the recognizable cinnamon-sugar flavor and a soft but slightly crisp bite. Chilling the shaped dough before baking has been noted to help retain shape and improve texture. The use of a kitchen scale is recommended for ingredient accuracy.
Ingredients
Snickerdoodles:
- ⅔ cup butter 160 g/ 5.5 oz, soft, unsalted
- 1 cup granulated sugar 200 g/ 9 oz
- ½ teaspoon vanilla extract
- 2 large egg
- 2¾ cup all-purpose flour 330 g/ 11.5 oz
- pinch salt
- 2 teaspoons baking powder
Cinnamon-sugar coating:
- ¼ cup granulated sugar 60 g/ 2 oz
- 1 tablespoon cinnamon
Instructions
Snickerdoodles:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line at least two baking trays with baking paper (Note 2).
- Cream the soft butter and the sugar. Add the vanilla extract and the eggs and continue beating until fully incorporated.
- Dough: In another bowl, mix the flour, salt, and baking powder. Add the dry mixture to the butter mixture and incorporate shortly. Do not overmix the batter, or the cookies might become tough.
Cinnamon-sugar coating:
- Mix the cinnamon and the sugar on a plate or shallow bowl.
- Form cookies: Take about 1 tablespoon of the dough and form balls about the size of a larger walnut. Roll the balls in the sugar-cinnamon coating and place them on the prepared trays leaving some space in between. Flatten the balls slightly with your hand.Keep the "waiting-to-be-baked" cookies refrigerated until it's time for them to go into the oven.
- Bake the snickerdoodles for about 8 minutes (depending on your oven) or until the cookies are set around the edges but still look slightly undercooked in the middle. Leave to rest on the trays for about 10 minutes; they will set nicely during this time.
- Next batch: Transfer to wire racks to cool and bake the next batch.
Notes
- Use a digital kitchen scale to measure ingredients accurately for best results.
- Bake cookies in batches, adjusting for oven type: one sheet at a time for conventional ovens and two for fan ovens.
- Keep unbaked cookies refrigerated until ready to bake to maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1snickerdoodle | |
| Calories | 97kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 20mg | 7% |
| Sodium | 36mg | 2% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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