Snickerdoodles are a classic cookie that has been a favorite in American households for generations. Known for their delightful cinnamon-sugar coating and their soft, chewy texture, these cookies are both comforting and irresistible. While traditional recipes often call for cream of tartar, it’s possible to make delicious snickerdoodles without this ingredient. In this guide, we will explore how to create the perfect snickerdoodles without cream of tartar, ensuring that you still achieve that iconic flavor and texture that makes these cookies so beloved.
Table of Contents
Ingredients Overview
To begin with, it’s important to gather all the necessary ingredients. Here’s a comprehensive list of what you’ll need:
- Butter: 1 cup (equivalent to 2 sticks), softened. Butter is a key ingredient that provides the rich, creamy base for the cookie dough. Ensure that it is softened to room temperature to make mixing easier and to achieve a smooth, consistent dough.
- Granulated Sugar: 1 ½ cups. This ingredient not only sweetens the cookies but also helps in creating a crisp, golden exterior when the cookies are baked.
- Eggs: 2 large. Eggs act as a binder in the cookie dough, helping to hold the ingredients together and providing moisture.
- All-Purpose Flour: 2 ¾ cups. Flour is the main structural component of the dough. It gives the cookies their shape and texture. Make sure to measure it accurately to avoid overly dense cookies.
- Baking Powder: 1 ½ teaspoons. This ingredient serves as the leavening agent, helping the cookies rise and become soft and fluffy. Since we’re omitting cream of tartar, baking powder will be our primary leavening agent.
- Salt: ¼ teaspoon. Salt enhances the flavors in the cookies and balances the sweetness.
- Ground Cinnamon: 2 teaspoons. This is a key flavor component, giving snickerdoodles their characteristic spiced taste.
- Additional Granulated Sugar: 3 tablespoons. This will be used in combination with the cinnamon to coat the cookie dough balls before baking.
Preparing the Dough
1. Preheat the Oven
The first step in baking snickerdoodles is to preheat your oven to 350°F (175°C). This ensures that the oven reaches the optimal temperature for baking, resulting in evenly cooked cookies. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugar
In a large mixing bowl, start by creaming together the softened butter and 1 ½ cups of granulated sugar. Use an electric mixer on medium speed to beat the butter and sugar until the mixture is light and fluffy. This process incorporates air into the dough, which helps to create a tender texture in the finished cookies.
3. Incorporate the Eggs
Next, add the eggs one at a time to the creamed butter and sugar. Beat each egg into the mixture until fully combined before adding the next. This helps to ensure that the eggs are evenly distributed throughout the dough, contributing to its overall consistency and texture.
4. Mix the Dry Ingredients
In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Whisking the dry ingredients together ensures that the baking powder and salt are evenly distributed throughout the flour, which contributes to uniform leavening and seasoning of the cookies.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid flour from spilling out of the bowl. Mix just until the dough comes together. Overmixing at this stage can lead to tough cookies, so be careful to mix only until everything is combined.
Preparing the Cinnamon-Sugar Coating
1. Combine Cinnamon and Sugar
In a small bowl, mix 2 teaspoons of ground cinnamon with 3 tablespoons of granulated sugar. This cinnamon-sugar mixture will be used to coat the cookie dough balls, providing the classic snickerdoodle flavor and a delightful crunch on the outside of the cookies.
2. Form the Dough Balls
Using a cookie scoop or a tablespoon, portion out the dough and roll it into 1-inch balls. The dough should be slightly sticky but manageable. Roll each ball in the cinnamon-sugar mixture, ensuring it is evenly coated. This step not only adds flavor but also gives the cookies their distinctive appearance.
Baking the Cookies
1. Arrange the Dough on the Baking Sheet
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. This spacing allows room for the cookies to spread out as they bake without merging into one another.
2. Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes. The cookies are done when the edges are set and the tops have a slightly cracked appearance. The centers may still look soft, but they will firm up as they cool.
3. Cool the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling on the baking sheet helps the cookies set and makes them easier to transfer without breaking.
Making snickerdoodles without cream of tartar is entirely possible and can still yield delicious results. By using baking powder as a substitute and carefully following the steps outlined, you can create a batch of snickerdoodles that are just as delightful and satisfying as traditional recipes. Whether you’re baking for a special occasion or simply enjoying a homemade treat, these snickerdoodles are sure to be a hit. Enjoy the process and savor the delicious outcome of your baking efforts!
