snickerdoodle cookies without cream of tartar

how to make homemade snickerdoodles perfectly from scratch – with or without cream of tartar?

Think of something sweet you’d like right at this moment. Now imagine coating it with cinnamon-sugar. Doesn’t it already sound much better? If your answer is yes, then you’re going to love these cookies because they are the best snickerdoodle cookies out there. Plus, with such a whimsical name like snickerdoodle, who could possibly resist them?

What is a snickerdoodle?
Old-fashioned snickerdoodles are chewy sugar cookies coated in a cinnamon-sugar mixture. The batter is basic and easy to make. While some recipes use shortening as the fat, I like the taste of pure butter in my cookies.

The difference between a sugar cookie and a Snickerdoodle

Snickerdoodles are sometimes confused with sugar cookies since they share the same basic ingredients – flour, butter, sugar, eggs, and vanilla. However, there is one distinctive ingredient that a snickerdoodle has that a sugar cookie doesn’t, and that is cream of tartar.

If you’re wondering what cream of tartar is doing in your cookies, here’s a short explanation.

Cream of tartar and substitutions
Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie. If you want to make snickerdoodles without cream of tartar, you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder. So, if you’re looking for a classic snickerdoodle recipe, use cream of tartar. 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. I tried making these cookies using baking powder, and they were still chewy and delicious. In all honesty, I even enjoyed them just as much as the classic snickerdoodle cookies.

More tips on how to make snickerdoodles
Once you’re done making the dough, it should be quite firm and thick. If it’s too soft, chill it in the fridge for 1-2 hours until firm, or even longer. If you bake the cookies while they’re soft, they’ll spread. The thicker they are, the softer and chewier their centers will be, and the happier you and your guests will be.

Next, you’ll need to roll the cookies in the cinnamon-sugar mixture, which is best part if you ask me. 1 tablespoon of cinnamon may sound a lot, but I love cinnamon. You can start by adding 1-2 teaspoons of cinnamon to the sugar, then keep adding more until you like the flavor.

Start watching the cookies after 8 minutes in the oven. The edges should just begin to brown and the interior should look soft. For the best texture we want a crispy edge, but a chewy, soft center. The longer you bake them, the crispier they become.
Snickerdoodle Recipe
Yields: 30 cookies

Ingredients

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