Snickerdoodles Without Cream of Tartar: A Cinnamon-Sugar Delight

Snickerdoodles are beloved for their soft, chewy texture and sweet cinnamon flavor. The traditional recipe calls for cream of tartar, but this version uses baking powder instead, making it easy to prepare without this ingredient while still keeping that signature snickerdoodle flavor.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder (instead of cream of tartar)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
  2. Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  5. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Be careful not to overmix.
  7. Form Dough Balls: Roll the dough into 1-inch balls using your hands. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Bake the Snickerdoodles: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie ball with the bottom of a glass or your fingers.
  9. Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set. Be careful not to overbake; the cookies will continue to firm up as they cool.
  10. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Snickerdoodles:

  • Don’t Overmix the Dough: Overmixing the dough can lead to dense cookies, so mix just until combined.
  • Use Fresh Baking Powder: Ensure your baking powder is fresh to get the right rise in the cookies.
  • Chill the Dough: If your dough is too soft to roll, chill it in the fridge for about 30 minutes to make handling easier.
  • Slightly Undercook: Snickerdoodles continue to cook on the baking sheet after being removed from the oven, so underbake them slightly for a softer, chewier cookie.

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