Delicious Snickerdoodles Without Cream Of Tartar: Two Recipes

Delicious Snickerdoodles Without Cream Of Tartar: Two Recipes

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Snickerdoodle Recipe Without Cream of Tartar Everyday Family Cooking
Snickerdoodle Recipe Without Cream of Tartar Everyday Family Cooking from www.everydayfamilycooking.com

Introduction

If you’re craving a delicious, chewy snickerdoodle cookie but you don’t have cream of tartar on hand, don’t worry! We’ve got you covered with not one, but two mouth-watering recipes that will satisfy your sweet tooth. These recipes are easy to follow and use common ingredients that you probably already have in your pantry. So, let’s get baking!

Recipe #1: Classic Snickerdoodles

Ingredients

– 2 ¾ cups all-purpose flour – 2 teaspoons baking powder – ½ teaspoon baking soda – 1 teaspoon ground cinnamon – 1 ½ cups granulated sugar – 1 cup unsalted butter, at room temperature – 2 large eggs – 1 teaspoon vanilla extract – ½ teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C). 2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Set aside. 3. In a separate large mixing bowl, beat together the sugar and butter until creamy and smooth. 4. Add the eggs, one at a time, and beat until well combined. Stir in the vanilla extract and salt. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Scoop tablespoon-sized balls of dough and roll them in a mixture of cinnamon and sugar. 7. Place the balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. 8. Bake for 10-12 minutes, or until the edges are lightly golden brown. 9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Nutritional Information

– Calories: 170 – Fat: 8g – Saturated Fat: 5g – Cholesterol: 35mg – Sodium: 85mg – Carbohydrates: 23g – Fiber: 0g – Sugar: 13g – Protein: 2g

Cooking Time

10-12 minutes

Equipment

– Mixing bowls – Electric mixer – Baking sheet – Parchment paper – Wire rack

Serving Suggestions

Enjoy these classic snickerdoodles with a glass of cold milk or a hot cup of tea. They’re perfect for sharing with friends and family or bringing to a potluck.

Variations

– Try adding some chopped nuts, such as pecans or walnuts, to the dough. – For a twist on the classic recipe, mix in some shredded coconut or mini chocolate chips. – You can also swap out the cinnamon for other spices, such as nutmeg or cardamom.

Substitutions

– If you don’t have unsalted butter, you can use salted butter instead. Just omit the salt from the recipe. – You can also use margarine or shortening instead of butter, but keep in mind that this will affect the flavor and texture of the cookies.

Storage

Store these 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 make it easier to cream with the sugar. – Don’t overmix the dough. Mix until just combined to avoid tough cookies. – Use a cookie scoop to ensure uniform-sized cookies.

Frequently Asked Questions

Q: Can I use brown sugar instead of granulated sugar? A: Yes, you can use brown sugar instead of granulated sugar. Keep in mind that this will affect the color and flavor of the cookies. Q: Can I omit the cinnamon? A: Yes, you can omit the cinnamon if you prefer. Just roll the dough balls in plain sugar instead.

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Recipe #2: Eggless Snickerdoodles

Ingredients

– 2 ½ cups all-purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – 1 teaspoon ground cinnamon – 1 cup granulated sugar – 1 cup unsalted butter, at room temperature – 2 tablespoons milk – 1 teaspoon vanilla extract – ½ teaspoon salt – Cinnamon and sugar for rolling

Instructions

1. Preheat your oven to 375°F (190°C). 2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Set aside. 3. In a separate large mixing bowl, beat together the sugar and butter until creamy and smooth. 4. Add the milk and vanilla extract, and beat until well combined. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Scoop tablespoon-sized balls of dough and roll them in a mixture of cinnamon and sugar. 7. Place the balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. 8. Bake for 10-12 minutes, or until the edges are lightly golden brown. 9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information

– Calories: 180 – Fat: 9g – Saturated Fat: 6g – Cholesterol: 25mg – Sodium: 100mg – Carbohydrates: 23g – Fiber: 0g – Sugar: 13g – Protein: 2g

Cooking Time

10-12 minutes

Equipment

– Mixing bowls – Electric mixer – Baking sheet – Parchment paper – Wire rack

Serving Suggestions

These eggless snickerdoodles are perfect for anyone who can’t eat eggs or who is looking for a vegan-friendly cookie. Serve them with a cup of coffee or tea for a delicious snack.

Variations

– Add some lemon zest or orange zest to the dough for a citrusy twist. – Swap out the cinnamon for pumpkin pie spice or apple pie spice for a fall-inspired flavor. – Add some dried fruit, such as cranberries or raisins, to the dough for a chewy, fruity cookie.

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Substitutions

– You can use any type of milk in this recipe, such as almond milk or soy milk. – If you don’t have unsalted butter, you can use salted butter instead. Just omit the salt from the recipe.

Storage

Store these eggless 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 make it easier to cream with the sugar. – Don’t overmix the dough. Mix until just combined to avoid tough cookies. – Use a cookie scoop to ensure uniform-sized cookies.

Frequently Asked Questions

Q: Can I use a non-dairy butter substitute? A: Yes, you can use a non-dairy butter substitute, such as margarine or coconut oil. Q: Can I omit the milk? A: No, the milk is necessary to bind the dough together. However, you can use any type of milk in this recipe, such as almond milk or soy milk.

Personal Thoughts

These snickerdoodles are absolutely delicious, and you won’t even miss the cream of tartar! They’re perfect for any occasion, from a casual afternoon snack to a holiday cookie exchange. Both recipes are easy to follow and yield soft, chewy cookies with just the right amount of cinnamon flavor. So, go ahead and give them a try – your taste buds will thank you!

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