Snickerdoodles Recipe Without Cream Of Tartar
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
16
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Calories
178 kcal
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Course
Dessert
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Cuisine
International
Snickerdoodles Recipe Without Cream Of Tartar
Description
Snickerdoodles without cream of tartar use a combination of all-purpose flour and baking powder to provide rise and texture. Butter and sugar are creamed together to create a light base, then egg and vanilla extract are incorporated. The dough is shaped into 1-inch balls, rolled in cinnamon and sugar, then spaced on lined baking sheets. Baking at 180°C (356°F) produces cookies with a soft interior and a slightly crisp cinnamon sugar crust.
The absence of cream of tartar alters the traditional tang but maintains the cookie’s characteristic cinnamon-sugar coating and tender crumb. This substitution simplifies ingredient requirements. Rolling the dough balls thoroughly in the cinnamon-sugar ensures an even, flavorful exterior.
The recipe allows dough to be made ahead and refrigerated up to 72 hours. When ready to bake, dough can be rolled and coated then baked fresh. This helps with managing baking volume or timing. The baking sheets should be spaced to prevent cookies from spreading into each other during baking.
Ingredients
- 1 ⅔ cups all-purpose flour or plain flour
- ½ teaspoon baking powder
- 4.4 ounces butter salted, at room temperature
- ½ cup caster sugar
- 1 egg lightly beaten, large
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon powder
Instructions
- Preheat the oven to 180℃/ 356℉ at gas mark 4.
- Line a few baking sheets with parchment paper/ greaseproof paper.
- Mix 2 tablespoons/ 25 gr caster sugar with the cinnamon powder in a shallow bowl or a plate. Set aside.
- Mix all-purpose flour and baking powder in a mixing bowl, and set aside.
- In another bowl, beat the butter and sugar until creamy and light in color. You can use a hand whisk, a wooden spoon, or a handheld mixer.
- Beat in the egg and vanilla extract to the butter mixture.
- Then fold in the flour mixture and stir well until all is combined, and you get a smooth mixture.
- Take a small size of dough and shape it into a small ball. Mine is about a 1-inch diameter-sized ball.
- Roll the dough ball onto the cinnamon-sugar mixture until it is fully covered with the sugar spice mix.
- Place the ball onto a lined baking sheet. Repeat until the dough is finished. Make sure you leave enough space between the dough balls,
- Bake the cookie dough balls for about 15 minutes or until golden brown. Leave them on the baking sheet for a few minutes before transferring them onto a cooling rack.
Notes
- The cookie dough can be refrigerated for up to 72 hours before baking to allow flexibility in baking time.
- When baking from refrigerated dough, shape and coat the balls with cinnamon-sugar just before baking for best coating adhesion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 178kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 28mg | 9% |
| Sodium | 71mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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