Snickerdoodle Recipe Without Cream Of Tartar

Have you ever had those incredible snickerdoodle cookies that are soft, fluffy, chewy, and just a little bit crispy on the outside? They’re the kind of cookies that make you crave more with every bite. Well, I’ve discovered a secret twist on the classic snickerdoodle recipe that takes these cookies to a whole new level of deliciousness. Trust me, once you try them, you won’t be able to resist!

Snickerdoodle Recipe Without Cream Of Tartar
Snickerdoodle Recipe Without Cream Of Tartar

A Unique Twist on a Classic Recipe

Usually, snickerdoodle cookies are made with cream of tartar, but I’ve come up with a creative adaptation that makes them taste even better. Inspired by the macaron-style cookies I had at a bakery, I decided to separate the egg and use just the egg white to create a lighter and fluffier texture. The result? A batch of snickerdoodles that are absolutely fantastic!

The Perfect Meringue

To achieve the fluffy texture, I beat the egg white with a touch of cream of tartar to create soft peaks. Then, I gradually added in a quarter cup of granulated sugar and continued beating until the foam became stable. You don’t need the stiffest peaks for this recipe; a soft meringue will do just fine.

The Secret Ingredient

For the cookie dough, I stuck to the classic snickerdoodle recipe with a few tweaks. Instead of using a combination of butter and shortening, I opted for 100% butter-flavored shortening, which makes the cookies incredibly soft and fluffy. Creaming the shortening and sugar together creates a light and fluffy texture, just like buttercream frosting.

Unleashing the Flavor

Adding the egg yolk, a splash of vanilla extract, a pinch of salt, and a full teaspoon of cream of tartar gives these cookies their signature tangy flavor. And don’t forget the baking soda, which reacts with the cream of tartar to create a bit of leavening. The result is a perfect balance of sweetness and tanginess that will keep you coming back for more.

The Finishing Touch

Once the dough is mixed, it’s time to add the meringue and the flour. Dump in the meringue to make the cookies fluffy on the inside and crispy on the outside, just like macarons. Gradually add in the flour until the dough feels solid enough to roll into balls. Coat the dough balls with a cinnamon-sugar mixture for that classic snickerdoodle flavor.

Baking Tips

If you prefer taller cookies, flatten the dough balls into pucks before baking. Start baking them at a higher temperature to achieve a contrast between the crispy outside and the soft inside. Keep an eye on them and remove them from the oven as soon as they spread and crack. It’s better to slightly under-bake them to prevent them from drying out.

Unlocking the Snickerdoodle Magic

Now that you have the secret to making the most delicious snickerdoodle cookies, it’s time to give it a try. Don’t worry about the origin of the name “snickerdoodle,” just indulge in the sweet, tangy, and oh-so-irresistible flavor. So, gather your ingredients, follow the steps, and get ready to enjoy these mouthwatering treats. Trust me, they’re worth every bite.

For more amazing recipes and cooking inspiration, visit El Reno Ok. Happy baking!

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