Snickerdoodle Recipe Without Baking Soda Or Baking Powder

July 14, 2022

Learn how to make homemade snickerdoodles perfectly from scratch – with or without cream of tartar.These popular old-fashioned cookies are soft, chewy, and coated with a delicious cinnamon-sugar mixture, plus, they are easy to make!While some recipes use shortening as the fat, I like the taste of pure butter in my cookies.However, there is one distinctive ingredient that a snickerdoodle has that a sugar cookie doesn’t, and that is cream of tartar.Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie.If you just want a delicious cookie and don’t care about the old-fashioned taste, feel free to substitute the cream of tartar with baking powder, but don’t forget to omit the baking soda. .

Snickerdoodle Recipe (Without Cream of Tartar)

Everybody loves sinking their teeth into a thick, super soft Snickerdoodle cookie with big cinnamon flavor and a buttery, melt-in-your-mouth texture.This is the best Snickerdoodle recipe ever, and lucky for us, it's easy to make, well-equipped with a simple list of ingredients and easy-to-follow directions.The cookie wasn't terrible, but it baked up flat, had a hint of a metallic taste to it, was a lit-tle too sweet for our liking, and most definitely lacked in salt.After making one adjustment after another and we determined a Snickerdoodle recipe without cream of tartar would rid of the metallic taste.Taking just a few extra moments to cream the butter and the sugar made for a chewy cookie, thick and soft in texture.The granulated sugar and the room temperature butter are creamed together before any other wet ingredients are added to the mix.If you want a soft and chewy cookie, you'll need to take the time to properly cream the butter and the sugar.In just a few minutes you'll be gladly welcoming the sweet smell of cinnamon into the air and the best-ever, soft and chewy Snickerdoodle cookies into your kitchen...and very likely into your heart.The mixture will be pale yellow and almost doubled in volume when properly creamed, and it will likely take you around 3 minutes to get there.Once your cookies have baked and cooled, you can store them in an airtight container at room temperature and they will stay fresh for up to 4-5 days.To do this, place them in a snug, freezer-safe, airtight container, and separate each layer of cookie dough with a sheet of wax paper. .

Snickerdoodle Recipe Without Cream Of Tartar » Hummingbird High

I got a ton of people raving about its strong buttery and cinnamon flavors, as well as its perfectly chewy texture.That is, most people have all the ingredients to make snickerdoodles in their pantry already—butter, sugar, flour, eggs, and the like.So since then, I’ve been working hard to develop a snickerdoodle recipe without cream of tartar.The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance.However, Stella Parks, the main pastry expert at Serious Eats, argues that snickerdoodles don’t necessarily need cream of tartar.In her cookbook, she writes that the earliest recipes for snickerdoodles used baking powder.Many home cooks wanted to try the snickerdoodle recipe, but couldn’t access baking powder.As a result, these home cooks made their own by mixing together baking soda and cream of tartar.However, Stella argues that a snickerdoodle recipe without cream of tartar is the more authentic, original thing.That being said, if you were to use a snickerdoodle recipe WITH cream of tartar, you’d end up with a different cookie.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.It’s the snickerdoodle recipe in my cookbook, Weeknight Baking, and uses cream of tartar.All you need is flour, baking powder, salt, butter, sugar, eggs, vanilla, and cinnamon!Their high butter ratio means that they keep well for days, making them great for presents sent over the mail and more.Now that I’ve convinced you to make these snickerdoodles, here’s your shopping list for the recipe:.You need 2 Tablespoons ground cinnamon to make this snickerdoodle recipe without cream of tartar.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.In fact, you can omit it completely and make plain old chewy sugar cookies instead!And if you’re feeling creative and want to do some experimenting, check out my cookbook, Weeknight Baking.You need 1 teaspoon baking powder to make this snickerdoodle recipe without cream of tartar.It makes an equally delicious snickerdoodle cookie but with baking soda and cream of tartar instead.Whisk together the granulated sugar for the topping and the ground cinnamon in a shallow bowl.First, cream the butter and sugars, then add the egg, vanilla, and dry ingredients.Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.First, test the baking powder by adding a pinch of it to a bowl of hot water.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.That is, you didn’t increase decrease the amount of sugar (a lot of folks do this because they are worried about their health or think that the recipe will be too sweet) or use an egg substitute?If you reduce the sugar, the cookies won’t spread in the same way and will stay puffy.Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy.Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.If you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give them a quick whisk in their bags or containers first before scooping into the measuring cup.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Use the video player below to watch my Instagram Story tutorial on how to make snickerdoodles without cream of tartar!The circles underneath my bio indicate saved Instagram Story highlights for various recipes.Snickerdoodle Recipe Without Cream of Tartar Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 12 mins 4.94 from 47 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Dough 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Without Cream of Tartar Prep the oven and pans.Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.Reduce the mixer to low and add the egg and vanilla and beat until just combined.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.Notes Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. .

Home-made Snickerdoodle Cookie Bars

These soft, thick, buttery, moist, cinnamon-sugar Home-made Snickerdoodle Cookie Bars are to die for!Let me tell you upfront, these yummy homemade bars tastes exactly like your classic, old-fashioned Snickerdoodles Cookies you know so well.Yes, it's fun or boring, depending on the person (s) making them, but more than anything, it's kind of time consuming.If you are looking for 'simple jack' easy, but still want quality, some of the steps can be omitted with this snickerdoodle bar recipe.It just requires, butter, sugar , cinnamon , flour , salt, egg and vanilla !But we don't require cream of tartar, because we don't have any baking soda included in our recipe, so that's why we omitted it.In a large bowl, using mixer, cream together butter and sugar until pale and light.Scoop thick dough into prepared pan and smooth it into an even layer.Bake for about 30 minutes, until bars are set and the edges are just very lightly browned.The bars will continue to bake while they are still hot out of the oven for a few minutes, which will give them that texture you're looking for! .

Can You Make Snickerdoodles Without Cream of Tartar? Oh Yes

With that tangy cinnamon sugar sweetness, they have a distinct flavor, thanks to cream of tartar.And many people prefer this cookie recipe to the tangy aftertaste of traditional snickerdoodles.It tastes like cinnamon and sugar, but it has a distinct tangy, somewhat sour aftertaste.A snickerdoodle cookie made without cream of tartar will still taste good.According to Stella Parks, author of Brave Tart, snickerdoodles evolved from a nineteenth century “Snip Doodle” cake.The Snip Doodle was a cinnamon coffee cake made with butter and dusted with sugar.Over time, the Snip Doodle cake evolved into snickerdoodle cookies.The earliest recipes called for baking powder, not cream of tartar.Over the next decades, food scientists experimented with different substances to find the best chemical formula that would help baked goods rise.When snickerdoodle cookies evolved, baking powder was not a common household pantry item.Housewives were accustomed to using baking soda and an acid together to get a leavening reaction.The acid released when cream of tartar dissolves in a batter reacts with baking soda to produce carbon dioxide.I recommend special tips and techniques for any snickerdoodle recipe on this blog.When you sift the flour back and forth between two bowls, it makes a huge difference in the softness and fluffiness of the cookie.If you don’t own one, use a heavy duty cookie sheet lined with parchment paper.If you use a regular baking sheet, you must transfer the cookies to a wire rack before 3 minutes have passed.The cookie won’t be doughy, but will have a nice golden brown color.However, I discovered that cookies taste really good after they have been frozen for a day or so, and then brought back to room temperature.FOLLOW ME on PINTEREST and INSTAGRAM to keep up with the latest tutorials, favorite recipes and interesting happenings.227 grams (1 cup) unsalted butter, cool room temperature, about 65° Fahrenheit.7 grams (3 teaspoons) cinnamon Instructions PREHEAT oven to 400° Fahrenheit.SIFT several cups of flour back and forth between 2 large bowls 4 to 6 times.WEIGH 396 grams of flour on a digital kitchen scale and place it in a bowl.In a separate bowl, CREAM 340 grams (1 ½ cup) sugar and butter together with an electric mixer on high for 1 ½ to 3 minutes, or until the texture progresses from sandy to creamy.BLEND the vanilla and eggs (one at a time) into the creamed sugar and mix on medium speed for 15 to 20 seconds.Use an electric mixer on low speed and mix until the flour is incorporated.In a small, shallow bowl STIR the cinnamon with 45 grams (3 tablespoons) sugar until well blended.ROLL the cookie dough ball in the cinnamon sugar mixture until it is completely coated.REPEAT rolling the cookie dough balls and place them all on the baking sheet about 3 inches apart.If you want to use this recipe and techniques, please take your own photos, write your own description, and link back to this page. .

Classic Snickerdoodles Cookies {EASY + FOOLPROOF}

After an insane amount of trials and errors, I can now say that this is the most AMAZING homemade snickerdoodles recipe from scratch.They have the texture of soft sugar cookies but instead of vanilla, they are packed with CINNAMON flavor.This CHEWY snickerdoodle recipe requires basic ingredients that I bet you already have in your pantry.OLD FASHIONED snickerdoodles are the perfect Christmas cookies and their flavor makes it great for Fall and Thanksgiving parties too.To be honest, NOTHING can replace the flavor of cream of tartar but I have shared an alternative and lots of other tips below….Based on my research, that’s what gives these cookies a bit of a tangy flavor and chewy texture.Add flour, baking soda, cream of tartar, cinnamon powder, salt and mix until just combined.Yes, it is highly recommended to give the perfect texture and flavor BUT you can also use cream of tartar substitute to get similar results (e.g. baking powder).That gives these cookies a bit of tangy flavor and chewy texture.To PREVENT the cookies from spreading too much wile baking, always CHILL the dough for at least 1 hour.The cookies will be ready when the edges start to set and become golden brown and the center is still slightly soft.If you want thinner and crispier snickerdoodles, flatten the cookie dough ball slightly and bake a little longer than normal (1 or 2 extra minutes).DON’T replace butter with shortening, margarine or coconut oil because that will alter the texture dramatically.Snickerdoodles with coconut oil spread a lot, when I tried it a few days ago.In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.Bake at 350 degrees for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft.

Snickerdoodle Cookies

Snickerdoodle cookies are light and fluffy with the perfect touch of cinnamon.You can make a batch in less than 30 minutes and they taste better as they sit a day or two!They’re chewy, comforting, and slightly sweet with that wonderful essence of cinnamon.I brought these over to a family friend’s house because this recipe makes quite a few, about 35 cookies, and they were gone by the end of the night.He couldn’t stop eating them and said they might be his favorite cookie I’ve made so far.Don’t forget to pin this recipe on Pinterest by clicking the image below!In a bowl, mix together dry ingredients - flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.Cover bowl with plastic wrap and place in freezer for 15 minutes to chill.However, you do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. .

The BEST Snickerdoodles

Cream of tartar adds a unique tangy flavour to the cookie, and you can certainly use it instead of baking powder.These Snickerdoodles are deliciously chewy on the inside, crispy on the outside, and generously rolled in a cinnamon sugar coating.You can find my recipe card at the bottom of this post for the complete list with their amounts.Light brown sugar: Not shown in video, but adds to the chewiness of the cookies.To make these Snickerdoodle cookies, simply whisk together the flour, baking powder, salt, and cinnamon.The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.the perfect cookie to enjoy with a hot cuppa tea or coffee!These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months.Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction.Subscribe to my newsletter to receive recipe updates straight to your inbox. .

Snickerdoodle Cookies

The spiced coating creates a crackly crisp exterior with surprisingly thick soft centers.Snickerdoodle cookies have a distinctive tangy flavor from cream of tartar and use vegetable shortening in addition to butter.Cream of tartar (potassium bitartrate) gives snickerdoodle cookies a slightly tart flavor.It provides a nice balance to the abundance of sugar that’s added to the dough and coating, otherwise, it would taste bland and overly sweet.Adding in a generous amount of cream of tartar paired with baking soda creates a rapid carbon dioxide reaction.The cookies bake at a slightly higher temperature so that the edges set quickly and not overly spread.Baking just about 10 minutes, and cooling them on the warm sheet pan allows for carryover cooking and keeps the texture soft and chewy.Shortening is made from hydrogenating vegetable oil, which contains no water but has a very bland taste.This helps the cookies hold their shape and prevent spreading so they stay nice and high.Butter adds incredible baked flavors from the milk solids, which also brown to give the cookies a more attractive aroma and appearance.I did some extensive testing on the effects of adding butter vs shortening in cookies, and found some very interesting results!If you add an additional chemical leavening agent like baking powder, the cookies will spread too much and be overly sour in taste.Pin Print Save to Favorites Review 4.75 from 12 votes Ingredients Snickerdoodle Cookies ▢ 2 ½ cups all-purpose flour.▢ ¼ cup granulated sugar US Customary Metric Instructions Set the oven rack to the center position and preheat to 375ºF (191ºC).On medium speed, beat the butter, shortening, and 1 ½ cups of sugar until pale and fluffy, 3 minutes.Make 2 tablespoons (30g, 1 ounce) sized cookie dough balls, then roll into the cinnamon-sugar mixture to completely coat the outside.Frozen cookie dough : Shape, roll in cinnamon and sugar, freeze in a resealable plastic bag for up to 1 month.: Shape, roll in cinnamon and sugar, freeze in a resealable plastic bag for up to 1 month. .

Snickerdoodle Recipe Without Cream Of Tartar

Plus, they're filled with buttery goodness and jam packed with a sweet cinnamon flavor that's to die for.And, best of all, they're made with simple ingredients - no cream of tartar needed - and are ready in under 30 minutes!This chewy snickerdoodle recipe has a tender and fluffy texture with a crisp sugary topping.And, you might not believe it, but this snickerdoodle recipe without cream of tartar is incredibly simple and only takes 20 minutes to make from start to finish.These easy snickerdoodle cookies made without cream of tartar are well worth the last-minute trip to the store!Another upside of this recipe - your house will smell absolutely heavenly while these cookies are baking.Now, combine the unsalted or salted butter and sugar in a bowl and use an electric mixer to beat them together until you get a light and fluffy consistency.Next, add in the dry ingredients - sugar, flour, baking soda, ground cinnamon, and salt.Now, with the snickerdoodle cookie dough ready, take a small bowl and mix the cinnamon sugar mixture together for the coating.Now roll each one of the dough balls in the cinnamon sugar topping and arrange them on the parchment paper-lined baking sheet.At this point the snickerdoodles will look really soft and undercooked in the middle but don’t worry, they’ll continue to cook on the hot pan even when they’re out of the oven.Then whenever you want to enjoy one of these snickerdoodles without cream of tartar, either eat it frozen for a chilled treat, let it thaw at room temperature, or heat it up in the microwave.The toasty cinnamon with sweet sugar, along with the buttery cookie creates a combination of flavors like nothing else.These fluffy cookies are the perfect quick dessert or snack to whip up on a lazy weekend or as a last-minute party treat.And speaking from experience, don’t be surprised if you get requests from friends and family to make this snickerdoodles recipe again (and again, and again!Oh, and don’t forget to check out our Youtube channel for more addictively delicious dessert recipes you can make in minutes! .