Cream Of Tartar Substitute Snickerdoodles: A Delicious Twist On A Classic Treat

Are you tired of the same old snickerdoodle recipe? Looking for a way to switch things up in the kitchen? Well, look no further than these cream of tartar substitute snickerdoodles! With a few simple ingredient swaps, you can create a mouth-watering twist on this classic treat that will have your taste buds singing.

Recipe #1: Cream of Tartar Substitute Snickerdoodles

Ingredients:

• 2 ¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 1 tbsp white vinegar
• 2 eggs
• 2 tsp vanilla extract
• For the coating:
• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in the vinegar, eggs, and vanilla extract.
4. Gradually stir in the flour mixture until well combined.
5. In a small bowl, mix together the sugar and cinnamon for the coating.
6. Roll the dough into balls and then coat each ball in the cinnamon-sugar mixture.
7. Place the coated balls on a parchment-lined baking sheet and bake for 10-12 minutes, or until lightly golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cookie
Calories: 140
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 55mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugar: 12g
Protein: 2g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes

Equipment:

• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Whisk
• Mixer
• Parchment paper
• Baking sheet
• Cooling rack

Serving Suggestions:

These cream of tartar substitute snickerdoodles are perfect for any occasion! Serve them up at your next family gathering or bring them to a potluck for a crowd-pleasing dessert. They also make a great afternoon snack with a cup of tea or coffee.

Variations:

Looking to mix things up even further? Try swapping out the cinnamon for pumpkin pie spice or apple pie spice for a seasonal twist. You can also add in some chopped nuts, like pecans or walnuts, for some added crunch.

Substitutions:

If you don’t have white vinegar on hand, you can use lemon juice instead. You can also swap out the unsalted butter for salted butter, but be sure to reduce the amount of salt in the recipe accordingly.

Storage:

Store these cream of tartar substitute snickerdoodles in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

Tips:

• Make sure your butter is at room temperature before you start mixing the dough. This will help ensure your cookies come out light and fluffy.
• Don’t skip the coating step! Rolling the dough balls in the cinnamon-sugar mixture is what gives these cookies their classic snickerdoodle flavor.
• For best results, use parchment paper to line your baking sheet. This will make it easier to transfer the cookies to a wire rack after baking.

FAQs:

• Can I use cream of tartar instead of a substitute?

Absolutely! If you have cream of tartar on hand, feel free to use it in place of the substitute in this recipe.

• Can I double this recipe?

Yes, you can easily double this recipe if you need to make more cookies.

• Can I use margarine instead of butter?

We recommend using unsalted butter for the best flavor, but you can use margarine if that’s what you have on hand.

Recipe #2: Cream of Tartar Substitute Snickerdoodles (Gluten-Free)

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 1 tbsp white vinegar
• 2 eggs
• 2 tsp vanilla extract
• For the coating:
• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in the vinegar, eggs, and vanilla extract.
4. Gradually stir in the flour mixture until well combined.
5. In a small bowl, mix together the sugar and cinnamon for the coating.
6. Roll the dough into balls and then coat each ball in the cinnamon-sugar mixture.
7. Place the coated balls on a parchment-lined baking sheet and bake for 10-12 minutes, or until lightly golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cookie
Calories: 140
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 55mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugar: 12g
Protein: 2g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes

Equipment:

• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Whisk
• Mixer
• Parchment paper
• Baking sheet
• Cooling rack

Serving Suggestions:

These gluten-free cream of tartar substitute snickerdoodles are perfect for anyone with dietary restrictions! Serve them up at your next gathering or enjoy them as a sweet treat on a cozy afternoon.

Variations:

To make these cookies dairy-free, you can substitute the butter for coconut oil or another dairy-free alternative. You can also add in some raisins, chocolate chips, or dried cranberries for a fun twist on the classic recipe.

Substitutions:

If you don’t have white vinegar on hand, you can use lemon juice instead. You can also swap out the unsalted butter for salted butter, but be sure to reduce the amount of salt in the recipe accordingly.

Storage:

Store these gluten-free cream of tartar substitute snickerdoodles in an airtight container at room temperature