Who doesn’t love a warm, soft, cinnamon-sugar cookie straight out of the oven? Snickerdoodles are a classic treat that have been around for centuries, but most recipes call for cream of tartar as a key ingredient. Not everyone has this on hand, and some people simply don’t like the taste. Fear not, because we’ve got two amazing snickerdoodle recipes that don’t require cream of tartar!
Recipe 1: Soft and Chewy Snickerdoodles
Ingredients:
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For rolling:
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- In a small bowl, combine 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
- Roll dough into balls, about 1 1/2 tablespoons each, and coat in the cinnamon-sugar mixture.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
Calories: 125
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 28mg
Sodium: 78mg
Total Carbohydrates: 17g
Dietary Fiber: 0g
Sugars: 10g
Protein: 1g
Cooking Time:
10-12 minutes
Equipment:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
Enjoy these snickerdoodles with a glass of cold milk or a hot cup of coffee or tea. They’re perfect for an afternoon snack or dessert!
Variations:
For a fun twist, try adding some chopped nuts, chocolate chips, or dried fruit to the dough. You can also experiment with different spices, such as nutmeg, ginger, or cardamom, for a unique flavor.
Substitutions:
If you don’t have unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon. You can also substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend if desired.
Storage:
Store leftover 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 softened but not melted for the best texture. Don’t overmix the dough, or it will become tough. If the dough is too sticky to roll into balls, chill it in the refrigerator for 30 minutes before shaping.
Notes:
This recipe makes about 30 cookies, but you can easily double it for a larger batch. You can also adjust the amount of cinnamon in the rolling mixture to your liking.
Frequently Asked Questions:
- Can I make these snickerdoodles ahead of time? Yes, you can make the dough up to 2 days in advance and store it in the refrigerator until ready to use.
- Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Let it thaw in the refrigerator before baking.
- Do I have to use parchment paper? No, you can grease the baking sheet instead, but parchment paper makes for easier cleanup and prevents sticking.
- Can I use margarine instead of butter? It’s not recommended, as margarine can affect the texture and flavor of the cookies.
Recipe 2: Crispy Snickerdoodle Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- For rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla extract, and beat until combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
- Roll dough into balls, about 1 tablespoon each, and coat in the cinnamon-sugar mixture.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
Calories: 140
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 82mg
Total Carbohydrates: 21g
Dietary Fiber: 0g
Sugars: 13g
Protein: 1g
Cooking Time:
8-10 minutes
Equipment:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These crispy snickerdoodles are perfect for dunking in a glass of cold milk or serving with a scoop of vanilla ice cream.
Variations:
For a richer flavor, try using brown sugar instead of granulated sugar. You can also add some chopped nuts or dried fruit to the dough for extra texture.
Substitutions:
If you don’t have unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon. You can also use a gluten-free flour blend if desired.
Storage:
Store leftover 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 softened but not melted for the best texture. Don’t overmix the dough, or