I had a baking urge and thought I had all the ingredients for some snickerdoodle cookies, but I didn’t have cream of tartar and decided to search the internets for a recipe without it. I learned a few things:
- baking powder can be used as a substitute because it’s ingredients per teaspoon reflect about 1/3 tsp of baking soda and 2/3 tsp cream of tartar
- cream of tartar is used to give snickerdoodles that added tang that typical sugar cookies do not have
I didn’t need tang. I just needed snickerdoodles.
Here’s a recipe from Joy of Cooking that I used with a few modifications.
What you need –
2 3/4 cups all purpose flour (I used unbleached)
1/2 teaspoon salt (I used sea salt)
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs (I only had jumbo, but at least use large)
1 1/2 teaspoon pure vanilla
1/2 teaspoon cinnamon
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
pinch of salt
What to do –
I have a KitchenAid mixer that I inherited from my parents. I am fully aware that this may break at any time. It’s decades old, but it is still kicking ass.
I sifted the flour, salt, cinnamon and baking powder and set it aside.
With the beater attachment, I mixed the butter, sugar and cinnamon until smooth (2-3 minutes) and then carefully added the eggs at a slower speed. I took a spatula and scraped down the sides and added the vanilla extract. At this point I took off the beater attachment and used the mixer one to slowly add the flour mixture.
Even if the dough is smooth, it may be too sticky to make the cookies. Just put the mixture in the fridge for 30-45 minutes. It will still be a little sticky when you make the cookies, but it is a lot better when the dough is cold.
How to make & bake –
Preheat over to 400 degrees F and place rack in the center. Line your baking sheet with parchment paper.
In a shallow dish, mix together the sugar, cinnamon and salt and set aside for the cookie balls.
Shape the dough into 1 inch round balls and roll around in sugar mixture. Set on baking sheet about 2 inches apart. With a glass (I used a pint glass because I had this idea that my IKEA glass would be weird), smash the balls to about 1/2 inch thickness.
Bake the cookies for about 8 -10 minutes, or until they are light golden brown and firm around the edges. Remove from oven and cool (ideally on wire racks).
Makes about 2-4 dozen cookies depending on how big you make the cookies. Also, they are delicious with vanilla ice cream.
You can keep them for several days, but I don’t know how that is possible. You can also freeze them or the dough for later. Or not.
It’s a very simple recipe and people love them! Or my friends lied to me because I made them eat the cookies. I didn’t want to take them all home.
What did you think of this post? I love cooking and baking, so I hope to post more in the future. Let me know in the comments if you have any suggestions on what to make next.
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