Snickerdoodle Recipe No Cream Of Tartar

Are you ready to bake some mouthwatering chewy snickerdoodle cookies? Look no further! In this recipe, we’ll show you how to make these irresistible treats without using cream of tartar. Don’t worry, the tangy flavor is still guaranteed!

Snickerdoodle Recipe No Cream Of Tartar
Snickerdoodle Recipe No Cream Of Tartar

Prep and Gather Your Ingredients

First things first, preheat your oven to 375°F and line two baking sheets with parchment paper. In a large bowl, combine the dry ingredients: two and three quarter cups of all-purpose flour, one teaspoon of baking soda, and a magical teaspoon of cream of tartar.

Yes, you heard that right – cream of tartar! This secret ingredient adds a distinctive tanginess to your cookies. It’s derived from the wine-making process and gives your baked goods that tender, chewy texture you crave.

To enhance the flavor, add one teaspoon of ground cinnamon and three-quarters of a teaspoon of salt. If you’re using iodized salt, be mindful that it may result in a stronger and saltier taste. A high-quality sea salt is always a great choice.

Creamy Butter and Sugary Goodness

Now it’s time to tackle the wet ingredients. In a separate bowl or using a stand mixer, cream one cup of unsalted room temperature butter and one cup of sugar for about three minutes or until light and fluffy. Remember to scrape down the sides of the bowl to ensure everything is well mixed.

Next, crack two room temperature large eggs one at a time into a separate bowl to avoid any sneaky eggshells. Mix in the eggs, one at a time, until fully incorporated. Add two teaspoons of vanilla extract for an extra burst of flavor.

The Perfect Dough Consistency

With the mixer on low, gradually add the dry flour mixture to the bowl. Let the mixer do most of the work, but stop when you see a few streaks of flour. It’s important not to overmix the dough, as it can result in tough and less fluffy cookies.

To ensure the dough is perfectly mixed, finish it off by hand. Use a spatula to gently fold in any remaining streaks of flour or pools of butter until the dough comes together. Ahh, can you smell that delightful blend of vanilla and cinnamon?

Rolling in Cinnamon Sugar Paradise

It’s time to get your hands a little messy! In a small bowl, mix together one-third cup of granulated sugar and one and a half teaspoons of cinnamon to create the heavenly cinnamon sugar coating for your cookies.

Using about a tablespoon of dough, roll it into a ball and generously coat it with the cinnamon sugar mixture. Place each coated dough ball onto the prepared baking sheets, spacing them a few inches apart to allow for spreading.

The Secret Behind Snickerdoodle Origins

Before we pop these delectable treats into the oven, let’s talk a bit about the origins of snickerdoodles. The debate is still ongoing, with some claiming they hail from New England, while others argue they have German or Dutch roots. We’ll leave that discussion to the experts. Feel free to share your insights in the comments!

Bake and Enjoy!

Now it’s time to bake these little drops of goodness. Slide your baking sheets into the preheated oven and let the cookies work their magic for about 8 to 10 minutes. Keep an eye on them as they bake – you’ll know they’re done when they’re puffed, spread, and have a lovely crinkled texture.

Once they’re out of the oven, let them cool for a few minutes before indulging in their delectable goodness. The combination of tangy, tender, chewy, and crunchy will make your taste buds dance with delight. Trust us, these cookies are pure bliss!

And there you have it – a snickerdoodle recipe that skips the cream of tartar but doesn’t compromise on flavor. Give it a try and become the hero of any gathering or simply treat yourself to a homemade delight. For more mouthwatering recipes, visit El Reno OK. Happy baking!

Related Posts