Easy Snickerdoodle Recipe No Cream of Tartar So Soft
Snickerdoodle recipe no cream of tartar offers a delightful twist on the classic cookie, delivering a soft, cinnamon-sugared treat without a key traditional ingredient.
Equipment
- The following kitchen tools are necessary for preparing a snickerdoodle recipe no cream of tartar:
- Electric mixer (stand or hand mixer)
- Large Mixing Bowls
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Cookie scoop or spoon
- Wire Cooling Rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Step 1: Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375F (190C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Step 2: Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This step incorporates air into the dough, resulting in a tender cookie.
- Step 3: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt.
- Step 5: Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Step 6: Prepare Cinnamon-Sugar Coating: In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon. Mix well to ensure even distribution.
- Step 7: Roll Dough into Balls: Roll the dough into 1-inch balls. This size yields a good balance between a soft interior and a slightly crisp exterior.
- Step 8: Coat Dough Balls: Roll each dough ball in the cinnamon-sugar mixture, ensuring it is fully coated. The coating adds both flavor and a slightly crisp texture to the cookies.
- Step 9: Bake the Cookies: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 10: Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. For a tangier flavor, add 1 teaspoon of lemon juice to the wet ingredients. For a chewier texture, chill the dough for 30 minutes before rolling into balls.
Notes
Variations
The snickerdoodle recipe no cream of tartar can be adapted to suit different tastes and dietary needs through several ingredient substitutions, regional twists, and dietary adjustments:
- Ingredient Swaps:
- Spiced Snickerdoodles: Incorporate a pinch of nutmeg, cardamom, or allspice into the cinnamon-sugar mixture for a warmer, more complex flavor profile.
- Brown Butter Snickerdoodles: Brown the butter before creaming it with the sugar for a nutty, caramelized flavor. Allow the browned butter to cool slightly before using.
- Chocolate Chip Snickerdoodles: Add 1/2 cup of chocolate chips (milk, dark, or white) to the dough for a chocolatey twist.
- Regional Twists:
- Maple Snickerdoodles: Replace half of the granulated sugar with maple sugar and add a teaspoon of maple extract for a distinct maple flavor reminiscent of New England baking.
- Lemon Snickerdoodles: Add lemon zest and a tablespoon of lemon juice to the dough for a citrusy, bright flavor.
- Dietary Adjustments:
- Gluten-Free Snickerdoodles: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper binding.
- Vegan Snickerdoodles: Replace the butter with vegan butter and the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) for a vegan-friendly version.
- Lower-Sugar Snickerdoodles: Reduce the amount of granulated sugar by 1/4 cup and substitute with a sugar alternative such as erythritol or stevia, adjusting measurements as needed.
Serving Suggestions
Snickerdoodles are versatile and can be served in various ways:
- Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert.
- Snack: Enjoy with a glass of cold milk or a cup of hot coffee or tea for a satisfying afternoon snack.
- Holiday Treat: Include snickerdoodles in holiday cookie assortments or gift baskets.
- Party Favor: Package individually as a thoughtful party favor.
Storage Tips
Proper storage ensures the snickerdoodles retain their freshness and flavor:
- Airtight Container: Store the cooled cookies in an airtight container at room temperature.
- Shelf Life: Snickerdoodles typically stay fresh for up to 3-4 days when stored properly.
- Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. Frozen snickerdoodles can last for up to 2-3 months. Thaw at room temperature before serving.
Frequently Asked Questions
- Question 1: Can I use salted butter instead of unsalted butter?
Answer: Yes, but reduce the amount of salt in the recipe to 1/4 teaspoon to compensate for the added salt in the butter. - Question 2: Why are my snickerdoodles flat?
Answer: Possible causes include using butter that is too soft, overmixing the dough, or not chilling the dough if the kitchen is warm. - Question 3: Can I make the dough ahead of time?
Answer: Yes, the dough can be made ahead of time and stored in the refrigerator for up to 2 days. Allow the dough to soften slightly before rolling into balls and baking. - Question 4: Can I use a different type of sugar for coating?
Answer: Yes, coarser sugars like turbinado or sanding sugar add extra crunch to the coating.