Find a tasty snickerdoodle recipe that doesn’t need cream of tartar. These cookies are rich in butter, covered in cinnamon-sugar, and chewy with a crisp edge. Plus, they can be made in just 30 minutes with simple ingredients.
Ever wondered what makes these snickerdoodles recipe without cream of ttaarr so special? Learn the secrets of this easy cookie recipe. It gives you the classic snickerdoodle taste and texture without that unique ingredient.
Key Takeaways
- Discover a delicious snickerdoodle recipe that doesn’t require cream of tartar
- Explore the benefits of making snickerdoodles without cream of tartar
- Learn about the essential ingredients and tools needed for perfect snickerdoodles
- Uncover step-by-step instructions for baking the best snickerdoodle cookies
- Discover tips and tricks for achieving the perfect cinnamon-sugar coating
What Makes These Snickerdoodles Special
These snickerdoodle cookies are special because they don’t need cream of tartar. This makes them flat and chewy, like chocolate chip cookies. They have a strong buttery and cinnamon taste.
Traditional vs Modern Recipe Comparison
The traditional snickerdoodle recipe uses cream of tartar for a tangy taste. But, this snickerdoodle cookie recipe without cream of tartar has a simpler, buttery flavor. Many people today like this taste better.
Benefits of Making Without Cream of Tartar
- Pantry-friendly ingredients – No need to purchase cream of tartar, a less common baking staple
- Chewy, flat cookie texture – Omitting cream of tartar results in a cookie with a softer, chewier center
- Pronounced cinnamon and butter flavors – The absence of cream of tartar allows these flavors to shine
Quick and Easy Preparation
This easy snickerdoodle recipe is quick to make. It only takes about 15 minutes to prepare the dough and shape the cookies. It’s perfect for busy bakers or beginners.
Essential Ingredients for Perfect Snickerdoodles
Making delicious snickerdoodles without cream of tartar is easy. The secret to their chewy texture and cinnamon-sugar taste is in the ingredients. Let’s explore what makes these cookies special.
The recipe starts with all-purpose flour, baking powder, and a bit of kosher salt. Unsalted butter gives a creamy base. Granulated sugar and large eggs add sweetness and structure. Pure vanilla extract adds a warm, aromatic flavor. And, of course, 2 tablespoons of ground cinnamon make the cookies truly special.
Using baking powder instead of cream of tartar and baking soda is a smart move. It keeps the classic snickerdoodle taste and texture without needing a special ingredient. This trick helps your cookies rise well and get that perfect crackled surface.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cup |
| Baking powder | 1 teaspoon |
| Kosher salt | 1/4 teaspoon |
| Unsalted butter, softened | 1/3 cup |
| Granulated sugar | 1/4 cup + 1 tablespoon |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Pure vanilla extract | 1/2 teaspoon |
| Ground cinnamon | 2 teaspoons |
With these ingredients, you’re set to make perfect snickerdoodle cookies without cream of tartar. Prepare to enjoy a delightful mix of snickerdoodle ingredients and a delicious cinnamon sugar coating.
Kitchen Tools and Equipment Needed
To bake delicious snickerdoodle cookies, you need the right tools. From mixing bowls to measuring cups, the right kitchen essentials make baking easier. Let’s explore the must-have tools, optional but useful equipment, and essential measuring tools for baking snickerdoodles.
Must-Have Baking Tools
- Mixing bowls: You’ll need at least 3 bowls of varying sizes to handle the different steps of the recipe.
- Stand mixer or hand mixer: Either a stand mixer with a paddle attachment or a handheld electric mixer with beaters will make quick work of the cookie dough.
- Baking sheets: You’ll want 2 baking sheets to accommodate the cookie dough balls, allowing them to bake evenly.
- Parchment paper: Lining your baking sheets with parchment paper will prevent the cookies from sticking and ensure easy cleanup.
- Wire cooling rack: After baking, a wire rack will allow the cookies to cool completely without becoming soggy.
Optional but Helpful Equipment
While not absolutely necessary, the following tools can make your snickerdoodle baking even more efficient and enjoyable:
- Cookie dough scoop: A 3-tablespoon cookie dough scoop will help you portion the dough consistently, ensuring even baking.
- Kitchen scale: For precise ingredient measurements, especially when it comes to flour, a kitchen scale can be a game-changer.
Measuring Tools Guide
Proper measurement of ingredients is key to achieving the perfect snickerdoodle texture and flavor. Be sure to have the following tools on hand:
- Dry measuring cups: For accurately measuring dry ingredients like flour, sugar, and spices.
- Liquid measuring cups: For precise measurement of wet ingredients such as milk or vanilla extract.
- Measuring spoons: To accurately measure smaller quantities of ingredients, like baking powder, salt, and cinnamon.
By assembling this essential collection of baking tools and equipment, you’ll be well on your way to crafting the ultimate snickerdoodle cookies, both baking tools for snickerdoodles and cookie baking equipment at your fingertips.
Step-by-Step Snickerdoodle Recipe Without Cream of Tartar
Making snickerdoodle cookies is easy. This recipe lets you enjoy classic snickerdoodles without cream of tartar. Follow a few simple steps to get the warm, cinnamon-sugar taste of these favorite cookies.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the dough into 1-inch balls and roll them in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These snickerdoodle cookies are ready in under 30 minutes. You can also make them gluten-free and dairy-free by swapping a few ingredients. Enjoy the classic cinnamon-sugar taste without cream of tartar, thanks to baking powder.
The cookies get crispy edges and a soft center from baking at a high temperature. Take them out of the oven when the edges are set but the centers are still gooey. This ensures the perfect texture.
The Perfect Cinnamon Sugar Coating
The secret to amazing snickerdoodle cookies is the cinnamon sugar coating. This mix of sugar and cinnamon gives them their unique taste and look. The best mix is 2 tablespoons of cinnamon and 1/4 cup of sugar, for a sweet and spicy flavor.
Ideal Ratio for Coating
To get the best cinnamon sugar coating, mix:
- 1/4 cup (50g) of granulated sugar
- 2 tablespoons (12g) of ground cinnamon
This mix makes sure each cookie is well-coated. It adds a lovely cinnamon taste that goes great with the dough.
Rolling Technique Tips
Rolling the dough in cinnamon sugar is key. Here’s how to do it right:
- Use a shallow bowl or plate for the cinnamon sugar. It’s easier to roll the dough in it.
- Roll each dough ball into a smooth shape before coating.
- Place the dough ball in the cinnamon sugar and roll it around. Make sure it’s fully coated.
- Shake off extra coating before putting the dough on the baking sheet.
Follow these tips, and your snickerdoodle cookies will have a delicious cinnamon sugar shell. Your family and guests will love them.
Baking Tips and Tricks for Best Results
Making the perfect snickerdoodle cookies is more than just a recipe. To get the best texture and taste, try these snickerdoodle baking tips:
- Make sure your butter and eggs are at room temperature for the best results.
- Bake at 375°F (190°C) for cookies that are soft in the middle and crispy on the edges.
- Take the cookies out of the oven when the edges are set but the centers are still soft.
- After baking, bang the baking sheet on the counter a few times. This helps the cookies stay chewy.
- Let the snickerdoodle cookies cool on the baking sheet for a few minutes. Then, move them to a wire rack to cool completely.
By using these baking tips, you’ll make the most perfect snickerdoodle cookies every time.
“Baking is like washing dishes, you just have to be patient and about it.” – Mary Berry
Storage and Freshness Guidelines
Keeping your homemade snickerdoodle cookies fresh is important. They can stay good at room temperature in a sealed container for 3-4 days. Their high butter content keeps them fresh and tasty longer than other cookies.
Room Temperature Storage
To keep snickerdoodles fresh, store them in an airtight container or zip-top bag. This stops them from drying out or picking up bad smells. Don’t stack the cookies, as it can make them lose shape. If stored right, they’ll stay soft and chewy with their cinnamon-sugar coating for up to 4 days.
Freezing Instructions
You can also freeze your snickerdoodle cookies. After they cool, put them in a single layer on a baking sheet and freeze for 1-2 hours. This stops them from sticking together. Then, put the frozen cookies in a sealed container or freezer-safe bag. Frozen properly, they can stay good for 2-3 months. To enjoy, thaw them at room temperature or warm them in the oven for a few minutes.
Freezing the cookie dough is another option for up to 1 month. Scoop the dough into balls, freeze them on a baking sheet, and then move them to a container. When you’re ready to bake, just thaw the dough balls in the cinnamon-sugar mixture and bake as usual. This makes for a quick and easy treat anytime!
Common Baking Issues and Solutions
Baking the perfect snickerdoodle cookies is a fun challenge. With a few tips, you can fix common problems. Whether your cookies are flat, too puffy, or overbaked, we have solutions. You’ll get the soft, chewy texture and cinnamon-sugar flavor you love.
Flat Cookies
Flat cookies often come from dough temperature or flour-to-fat ratio issues. Chill the dough for at least an hour to help it keep its shape. Or, add a bit more flour to make the dough thicker and less spready.
Overly Puffy Cookies
Too puffy cookies might have too much leavening agent. Cut down the baking soda or baking powder by half to stop them from puffing too much.
Overbaked Cookies
Watch the baking time and temperature closely to avoid overbaked cookies. If they’re dry and crunchy, try baking at a lower temperature. Also, bake for a minute or two less.
Spreading Issues
Spreading dough can make thin, misshapen cookies. Soft butter is usually the cause. Chill the dough well and use a bit less butter in your recipe.
Chewy, Soft Cookies
For chewier cookies, bake them a bit less and let them cool on the sheet. This keeps them moist and fudgy. You can also adjust the sugar to your taste.
Fixing these common issues will help you make perfect snickerdoodles. Happy baking!
Conclusion
This snickerdoodle recipe without cream of tartar is a delightful, easy alternative. It has a soft, chewy texture and a rich cinnamon flavor. These cookies are sure to become a favorite in your home.
You can try different spices or toppings with this recipe. It’s great for holiday baking, homemade gifts, or just a treat. It’s easy to make and uses common ingredients.
Whether you’re an experienced baker or new to the kitchen, this best snickerdoodle recipe is perfect. It promises delicious results every time. Enjoy the joy of warm, freshly baked easy cinnamon sugar cookies from your oven.
This snickerdoodle recipe without cream of tartar is a must-try. It’s easy to follow and offers a delicious homemade cookie experience. Enjoy the perfect mix of sweetness and spice. Let these cookies become a cherished tradition in your home.
FAQ
What makes this snickerdoodle recipe special?
This snickerdoodle recipe stands out because it doesn’t need cream of tartar. It uses common ingredients found in most pantries. The cookies are flat and chewy, with a rich buttery and cinnamon taste.
What are the key ingredients in this snickerdoodle recipe?
The main ingredients are all-purpose flour, baking powder, kosher salt, and unsalted butter. You’ll also need granulated sugar, large eggs, pure vanilla extract, and ground cinnamon.
What kitchen tools and equipment are needed?
You’ll need mixing bowls, a stand mixer or hand mixer, and baking sheets. Don’t forget parchment paper, a wire cooling rack, and a 3-tablespoon cookie dough scoop. It’s important to have the right measuring tools too.
How do you make the perfect cinnamon sugar coating?
To make the cinnamon sugar coating, mix 2 tablespoons of cinnamon with granulated sugar. Roll each dough ball in the mixture until it’s evenly coated. Use a shallow bowl to make it easier.
What are some tips for baking the best snickerdoodles?
Make sure your ingredients are at room temperature. Bake at 375°F and avoid overbaking. Take the cookies out when the edges are set but the centers are still soft. After baking, slam the baking sheet on the counter to help the cookies settle.
How should the snickerdoodles be stored?
Store the snickerdoodles in an airtight container at room temperature for 3-4 days. You can also freeze them for 2-3 months. The dough can be prepared in advance and stored in the refrigerator for up to a month.
What are some common issues and solutions for snickerdoodle baking?
If your cookies are too flat, chill the dough or add more flour. If they’re too puffy, reduce the leavening agent. To avoid overbaked cookies, bake for less time. Adjust the sugar to your liking.
