Snickerdoodle Cookies without Cream of Tartar
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Snickerdoodle Cookies Without Cream of Tartar are quick to make with chewy and soft centers and a crisp coating of cinnamon sugar, just like your traditional snickerdoodles but without the tang! By using baking soda, each cookie still rises beautifully, making them perfect for those spur-of-the-moment fall baking sessions or when your pantry is missing cream of tartar.
Snickerdoodle Cookies without Cream of Tartar
These snickerdoodle cookies swap out cream of tartar for baking soda, proving that pantry staples can still create the classic cookie’s beloved taste and texture.
Much like adapting recipes when you’re out of an ingredient, like making pumpkin spice cookies without pumpkin puree, these cookies are simple and versatile.
Mixed in one bowl and chilled for just 20 minutes, they bake up with puffy edges and a chewy center. Rolled in cinnamon sugar, these snickerdoodles deliver all the nostalgic flavors without needing cream of tartar!
Do you need cream of tartar for snickerdoodles?
Cream of tartar is not strictly necessary for making snickerdoodles, but it is traditionally used to give them their characteristic tangy flavor and chewy texture. However, you can absolutely make snickerdoodles without cream of tartar by using baking soda instead. This substitution yields delicious cookies, though the texture and flavor might slightly differ from a traditional recipe that uses cream of tartar.
Essential Ingredients
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What makes these snickerdoodles chewy?
To enhance the chewy texture of snickerdoodles without cream of tartar, this recipe utilizes cornstarch in cookies. Cornstarch modifies the protein structure of the flour, making the cookies softer and more tender.
Additionally, the molasses in brown sugar contributes moisture, further boosting the chewiness of each bite. This method ensures that your cookies have that desirable soft interior and slightly crisp exterior without the need for cream of tartar.
Why is a cookie called a snickerdoodle?
The name “snickerdoodle” may derive from the German word “Schneckennudeln,” meaning “snail noodles,” or it could be a whimsical invention from New England, where quirky names were common. Either way, it has become synonymous with these soft, cinnamon-sugar-coated cookies.
How to store snickerdoodle cookies
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze:Â Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months. Thaw at room temperature for 1-2 hours until soft enough to eat.
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Snickerdoodle Cookies Without Cream of Tartar
Ingredients
Method
- Melt Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
- Cool Butter: Pour the melted butter into a large mixing bowl and set aside to cool for 5-10 minutes until it’s only slightly warm.
- Add Sugars: Add both sugars to the melted butter and whisk for 20 seconds until well combined.
- Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
- Sift and Mix Dry Ingredients: Sift flour, cornstarch, and baking soda over the wet ingredients. Add the salt.
- Form Dough: Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms. The dough will be thick.
- Chill Dough: Chill the cookie dough in the refrigerator for 30 minutes. If the bowl is too large, wrap the dough and refrigerate without the bowl.
- Preheat Oven: While the dough chills, preheat the oven to 356ºF (180ºC) fan-forced. Line a large baking sheet with parchment paper.
- Combine Sugar and Cinnamon: In a small bowl, combine granulated sugar and cinnamon. Mix to combine. Set aside.
- Shape Cookies: After chilling, remove dough from the fridge. Scoop and weigh 45g (1.5oz) of dough per cookie, roll into a ball, and roll in the cinnamon sugar until generously coated.
- Arrange on Baking Sheet: Place each cookie ball on the lined baking sheet, spaced 10cm (4 inches) apart to allow for spreading. Do not flatten the balls. Bake in batches if they do not all fit on one tray.
- Bake: Bake for 10-11 minutes until edges are lightly golden and cookies are puffed up. Centers may look slightly under-baked to keep them soft and chewy.
- Cool on Baking Sheet: Allow cookies to cool on the baking sheet for 10 minutes.
- Transfer to Wire Rack: Carefully transfer cookies to a wire rack to cool completely, handling gently to avoid breakages. Enjoy!
Nutrition
Notes
- Chill dough overnight:Â To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 20 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften until you can easily roll it into balls.
- Store:Â Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
- Freeze:Â Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
- Thaw:Â At room temperature for 1-2 hours until soft enough to eat.
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