Who doesn’t love a sweet and cinnamon-y snickerdoodle cookie? However, sometimes you may not have cream of tartar on hand, or maybe you’re just looking for a new twist on this classic recipe. Fear not! We’ve got you covered with not one, but two snickerdoodle recipes that don’t require cream of tartar. Let’s get baking!
Recipe 1: Soft and Chewy Snickerdoodles
Ingredients:
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for rolling dough balls)
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs and vanilla extract, mixing until well combined.
- Add in flour, baking powder, baking soda, and salt, mixing until just combined.
- In a small bowl, mix together cinnamon and sugar for rolling dough balls.
- Scoop dough into 1-2 tablespoon-sized balls and roll in cinnamon sugar mixture. Place on prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
Calories: 120
Fat: 6g
Saturated Fat: 4g
Cholesterol: 28mg
Sodium: 66mg
Potassium: 34mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 9g
Protein: 1g
Cooking Time:
10-12 minutes
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
Enjoy these snickerdoodles with a tall glass of milk or your favorite hot beverage. They also make a great addition to any holiday cookie tray!
Variations:
Add in some chopped nuts or chocolate chips to switch up the texture and flavor of these cookies. You can also try using different spices such as nutmeg or ginger in place of some or all of the cinnamon.
Substitutions:
If you don’t have unsalted butter, you can use salted butter but reduce the added salt by 1/4 teaspoon. You can also use vegetable shortening in place of some or all of the butter. If you’re out of vanilla extract, try using almond extract or another flavor extract you have on hand.
Storage:
Store these snickerdoodles in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips:
- Make sure your butter is at room temperature before beginning to cream it with the sugar. This will ensure a smooth and even texture throughout the dough.
- Don’t overmix the dough once you add in the dry ingredients. Overmixing can lead to tough and dry cookies.
- For a more intense cinnamon flavor, add a little extra cinnamon to the dough and/or the cinnamon sugar mixture.
Frequently Asked Questions:
Q: Can I make these cookies without rolling them in cinnamon sugar?
A: Yes, you can skip the rolling step and simply drop the dough balls onto your baking sheet. However, they won’t have the signature snickerdoodle look and flavor.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough balls for up to 3 months. Simply roll them in the cinnamon sugar mixture, place them on a baking sheet lined with parchment paper, and freeze until solid. Then transfer to a freezer-safe container or bag.
Recipe 2: Crispy and Crunchy Snickerdoodles
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling dough balls
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add in egg and vanilla extract, mixing until well combined.
- Add in dry ingredients, mixing until just combined.
- In a small bowl, mix together cinnamon and sugar for rolling dough balls.
- Scoop dough into 1-2 tablespoon-sized balls and roll in cinnamon sugar mixture. Place on prepared baking sheet, spacing about 2 inches apart.
- Bake for 8-10 minutes, or until edges are golden brown and crispy. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
Calories: 110
Fat: 5g
Saturated Fat: 3g
Cholesterol: 24mg
Sodium: 49mg
Potassium: 28mg
Carbohydrates: 15g
Fiber: 0g
Sugar: 9g
Protein: 1g
Cooking Time:
8-10 minutes
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These crispy snickerdoodles pair perfectly with a cup of coffee or tea. They also make a great addition to ice cream sandwiches!
Variations:
Try adding in some chopped nuts, dried fruit, or even mini chocolate chips to the dough for added crunch and flavor.
Substitutions:
If you’re out of unsalted butter, you can use salted butter but reduce the added salt by 1/4 teaspoon. You can also try using vegetable shortening in place of some or all of the butter. If you don’t have granulated sugar, you can use brown sugar or even powdered sugar in a pinch.
Storage:
Store these snickerdoodles in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips:
- Make sure your butter is at room temperature before beginning to cream it with the sugar. This will ensure a smooth and even texture throughout the dough.
- Don’t overmix the dough once you add in the dry ingredients. Overmixing can lead to tough and dry cookies.
- For a more intense cinnamon flavor, add a little extra cinnamon to the dough and/or the cinnamon sugar mixture.
Frequently Asked Questions:
Q: Can I make these cookies without rolling them in cinnamon sugar?
A: Yes, you can skip the rolling step and simply drop the dough balls onto your baking sheet. However, they won’t have the signature snickerdoodle look and flavor.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough balls for up to 3 months. Simply roll them in the cinnamon sugar mixture, place them on a baking sheet lined with parchment paper, and freeze until solid. Then transfer to a freezer-safe container or bag.