Substitution For Cream Of Tartar In Snickerdoodles: Perfectly Delicious Alternatives

Substitution For Cream Of Tartar In Snickerdoodles: Perfectly Delicious Alternatives

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Low Histamine Snickerdoodles GF, DF Low Histamine Baby
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Introduction

If you’re a fan of snickerdoodles, then you know that cream of tartar is a key ingredient in their signature tangy flavor. But what if you’re out of cream of tartar or can’t find it in your local store? Don’t worry – there are plenty of substitutions you can use that will still give you that delicious snickerdoodle taste. In this article, we’ll explore some of the best cream of tartar substitutes for snickerdoodles and provide two different recipes to try out.

Substitutions for Cream of Tartar

Cream of tartar is often used in baking as a leavening agent, but it also plays a crucial role in snickerdoodles. It reacts with baking soda to create carbon dioxide gas, which helps the cookies rise and gives them their characteristic texture. But if you don’t have cream of tartar, there are a few things you can use instead: 1. Lemon juice: The acidity in lemon juice makes it a great substitute for cream of tartar. Use one teaspoon of lemon juice for every half teaspoon of cream of tartar called for in the recipe. 2. White vinegar: Like lemon juice, white vinegar is acidic and can be used as a substitute for cream of tartar. Use one teaspoon of white vinegar for every half teaspoon of cream of tartar called for in the recipe.

Recipe 1: Snickerdoodles with Lemon Juice

Ingredients:

– 2 ¾ cups all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 ½ cups granulated sugar – 1 cup unsalted butter, softened – 2 large eggs – 1 teaspoon vanilla extract – 1 teaspoon lemon juice – 2 tablespoons granulated sugar – 1 tablespoon ground cinnamon

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Instructions:

1. Preheat your oven to 375°F (190°C). 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, beat the sugar and butter together until creamy. 4. Add in the eggs, vanilla extract, and lemon juice, and beat until well combined. 5. Gradually add in the dry ingredients, mixing until just combined. 6. In a small bowl, mix together the 2 tablespoons of sugar and the cinnamon. 7. Roll the dough into small balls (about 1 inch in diameter) and then roll them in the cinnamon sugar mixture. 8. Place the balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. 9. Bake for 10-12 minutes or until the edges are lightly golden. 10. 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: 120 – Fat: 6g – Carbohydrates: 15g – Protein: 1g

Cooking Time:

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

Equipment:

– Medium bowl – Large bowl – Electric mixer – Small bowl – Baking sheet – Parchment paper – Wire rack

Serving Suggestions:

Serve these snickerdoodles with a glass of milk or a cup of coffee for an afternoon snack. They’re also great for parties or as a homemade gift.

Variations:

If you want to mix things up a bit, try adding some chopped nuts or chocolate chips to the dough before rolling them into balls. You could also use a different kind of citrus juice instead of lemon – lime juice would work well too.

Substitutions:

If you don’t have lemon juice, you can use white vinegar instead (see above for substitution ratio). You can also use cream of tartar if you have it available.

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Storage:

Store the cookies in an airtight container at room temperature for up to a week.

Tips:

Make sure to space the balls of dough far enough apart on the baking sheet so that they don’t spread into each other while baking. You can also flatten the balls slightly with the bottom of a glass before baking if you prefer flatter cookies.

Frequently Asked Questions:

Q: Can I freeze these cookies? A: Yes, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature before serving.

Recipe 2: Snickerdoodles with White Vinegar

Ingredients:

– 2 ¾ cups all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 ½ cups granulated sugar – 1 cup unsalted butter, softened – 2 large eggs – 1 teaspoon vanilla extract – 1 teaspoon white vinegar – 2 tablespoons granulated sugar – 1 tablespoon ground cinnamon

Instructions:

1. Preheat your oven to 375°F (190°C). 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, beat the sugar and butter together until creamy. 4. Add in the eggs, vanilla extract, and white vinegar, and beat until well combined. 5. Gradually add in the dry ingredients, mixing until just combined. 6. In a small bowl, mix together the 2 tablespoons of sugar and the cinnamon. 7. Roll the dough into small balls (about 1 inch in diameter) and then roll them in the cinnamon sugar mixture. 8. Place the balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. 9. Bake for 10-12 minutes or until the edges are lightly golden. 10. 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: 120 – Fat: 6g – Carbohydrates: 15g – Protein: 1g

Cooking Time:

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

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Equipment:

– Medium bowl – Large bowl – Electric mixer – Small bowl – Baking sheet – Parchment paper – Wire rack

Serving Suggestions:

Serve these snickerdoodles with a glass of milk or a cup of coffee for an afternoon snack. They’re also great for parties or as a homemade gift.

Variations:

If you want to mix things up a bit, try adding some chopped nuts or chocolate chips to the dough before rolling them into balls. You could also use a different kind of vinegar instead of white – apple cider vinegar would work well too.

Substitutions:

If you don’t have white vinegar, you can use lemon juice instead (see above for substitution ratio). You can also use cream of tartar if you have it available.

Storage:

Store the cookies in an airtight container at room temperature for up to a week.

Tips:

Make sure to space the balls of dough far enough apart on the baking sheet so that they don’t spread into each other while baking. You can also flatten the balls slightly with the bottom of a glass before baking if you prefer flatter cookies.

Frequently Asked Questions:

Q: Can I freeze these cookies? A: Yes, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature before serving.

Conclusion

Whether you use lemon juice or white vinegar, these snickerdoodles are sure to satisfy your sweet tooth. They’re easy to make and perfect for any occasion. So why not give one of these cream of tartar substitutes a try and see how they turn out? We promise you won’t be disappointed!

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