Snickerdoodle Recipe Without Cream of Tartar

Introduction to Snickerdoodles Without Cream of Tartar

Snickerdoodles are beloved cookies, known for their chewy texture and irresistible cinnamon-sugar coating. Typically, a classic snickerdoodle recipe calls for cream of tartar, which helps achieve that signature tangy flavor and soft texture. However, there are several reasons why someone might want to skip this ingredient. Whether you’re out of cream of tartar, trying to reduce your pantry ingredients, or simply want to try a new twist on an old favorite, making snickerdoodles without cream of tartar is not only possible but can yield equally delicious results.

This article explores everything you need to know about making snickerdoodles without cream of tartar, including ingredient substitutes, a step-by-step recipe, tips for perfect cookies, and much more!

What Makes Snickerdoodles Unique?

Snickerdoodles are a staple in many households, especially during the holiday season. These cookies stand out due to their distinct cinnamon-sugar coating and slightly tangy flavor, a result of the cream of tartar in the dough. The beauty of snickerdoodles lies in their simplicity, with just a handful of ingredients like flour, sugar, butter, eggs, and a bit of baking powder or soda.

Unlike sugar cookies, snickerdoodles have a signature crackled top, making them visually appealing as well as tasty. Cream of tartar is typically included in snickerdoodle recipes to create that delicate balance of flavors and ensure the texture remains soft, yet slightly chewy.

The Role of Cream of Tartar in Snickerdoodles

Cream of tartar is a key ingredient in the traditional snickerdoodle recipe. It’s a byproduct of winemaking and is primarily used in baking to stabilize egg whites and to activate baking soda. In snickerdoodles, it helps to give the cookies their signature tangy taste and aids in creating a chewy, soft texture. Without cream of tartar, snickerdoodles may not have the same flavor profile or consistency, but you can still achieve a wonderful result using other substitutes.

Can You Make Snickerdoodles Without Cream of Tartar?

Absolutely! While cream of tartar is a traditional ingredient, it’s not essential for a successful batch of snickerdoodles. By using alternatives like baking powder or simply skipping it entirely, you can still create a batch of cookies that are soft, chewy, and coated in cinnamon-sugar goodness.

Making snickerdoodles without cream of tartar requires a little tweaking of the recipe to account for the missing tanginess and texture. This can be easily done by using ingredients you likely already have in your pantry. Keep reading to learn how to adapt the recipe!

Why Skip the Cream of Tartar?

There are several reasons why you might choose to omit cream of tartar from your snickerdoodle recipe. Here are a few to consider:

1. Health Considerations: Some individuals prefer to avoid processed ingredients or items like cream of tartar, which may contain trace amounts of impurities.
2. Ingredient Accessibility: Not everyone has cream of tartar in their kitchen, and sometimes it’s more convenient to bake without it. Many households may not keep it stocked regularly.
3. Dietary Preferences: For those following certain dietary restrictions or preferences, like vegan or gluten-free diets, finding substitutes for cream of tartar might help accommodate those needs.

Alternative Ingredients for Snickerdoodles Without Cream of Tartar

While cream of tartar is a staple in traditional snickerdoodles, there are several ingredients you can use to replicate its effects in the dough.

Using Baking Powder

Baking powder is one of the most common substitutes for cream of tartar. It works as a leavening agent, just like cream of tartar, and provides a similar texture to the cookies. Baking powder contains both an acid and a base, which makes it an effective replacement in recipes that would normally call for cream of tartar. To substitute, use 2 teaspoons of baking powder for every 1 teaspoon of cream of tartar.

The Role of Baking Soda

While baking soda is another potential substitute, it’s important to pair it with an acid (like vinegar or lemon juice) to help activate it. Baking soda helps with the rise of the cookies and contributes to their soft texture, but without cream of tartar, you might miss out on the tangy flavor. If you’re using baking soda, combine it with 1/2 teaspoon of an acidic ingredient like vinegar to replace the effects of cream of tartar.

Other Possible Substitutes

Some bakers also suggest using buttermilk or yogurt in place of cream of tartar. These acidic dairy products can provide the necessary tang and help activate baking soda, ensuring the cookies maintain their soft and chewy texture.

How to Make Snickerdoodles Without Cream of Tartar

Ready to bake? Here’s a simple step-by-step recipe for making snickerdoodles without cream of tartar:

1. Ingredients:
   • 2 3/4 cups all-purpose flour
   • 1 1/2 teaspoons baking powder
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon salt
   • 1 cup unsalted butter, softened
   • 1 1/2 cups granulated sugar (plus extra for rolling)
   • 2 large eggs
   • 1 tablespoon vanilla extract
   • 2 teaspoons ground cinnamon (for rolling)
2. Instructions:
   1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   2. In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Stir until fully incorporated.
   3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This will take about 3-4 minutes.
   4. Add the eggs and vanilla extract to the butter mixture and beat until smooth.
   5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
   6. In a small bowl, combine the cinnamon and sugar for rolling.
   7. Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture.
   8. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
   9. Bake for 10-12 minutes, or until the edges are golden and the tops are cracked. The cookies will continue to set as they cool.
   10. Allow the snickerdoodles to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Snickerdoodle Variations Without Cream of Tartar

If you want to get creative with your snickerdoodles, there are plenty of variations you can try, all without the need for cream of tartar.

Vegan Snickerdoodles

To make vegan snickerdoodles, simply replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and swap the butter for a plant-based butter substitute. You can still follow the same recipe and enjoy delicious, dairy-free cookies!

Gluten-Free Snickerdoodles

For a gluten-free version of snickerdoodles, swap out the all-purpose flour for a gluten-free flour blend. Ensure that the blend contains xanthan gum or another binding agent to help the dough hold together.

Storing and Freezing Snickerdoodles

Snickerdoodles can be stored in an airtight container for up to a week at room temperature. To keep them fresh and chewy, you can also freeze them for later enjoyment. Place the cooled cookies in a ziplock bag or airtight container and store in the freezer for up to three months. To thaw, simply leave them at room temperature for a few hours or microwave for a few seconds.

Baking Tips for Perfect Snickerdoodles Without Cream of Tartar

Baking snickerdoodles without cream of tartar requires a bit of attention to detail, but with the right techniques, you can ensure they turn out perfectly every time. Here are some key tips to help you bake the best snickerdoodles:

1. Butter Temperature Matters: Softened butter is crucial for making snickerdoodle dough. If the butter is too cold, it won’t mix well with the sugar and will result in a dense, uneven dough. On the other hand, if the butter is too warm, it can cause the cookies to spread too much while baking. To get the perfect consistency, leave your butter out at room temperature for 30-60 minutes before baking.
2. Measuring Flour Properly: When measuring flour, it’s essential to use the spoon-and-level method. Scoop the flour into your measuring cup and then level it off with a knife. Too much flour can make your cookies dry and crumbly, so be careful not to pack the flour into the cup.
3. Don’t Overmix the Dough: Overmixing the dough can lead to tough snickerdoodles. Once the wet and dry ingredients are combined, mix just until the flour is incorporated. If you overwork the dough, it could result in cookies that are dense and chewy in an undesirable way.
4. Chill the Dough (Optional): Chilling the dough before baking is an optional but highly recommended step. Chilled dough will hold its shape better and prevent excessive spreading during baking. It also enhances the flavor of the cookies. If you have time, chill the dough for 30 minutes to an hour before rolling it into balls.
5. Watch the Baking Time: Snickerdoodles should be removed from the oven when the edges are golden brown, and the tops look slightly cracked. Overbaking them can cause them to become dry and crisp. Since oven temperatures vary, it’s important to keep an eye on the cookies as they bake.

How to Keep Snickerdoodles Fresh

After baking your snickerdoodles, you’ll want to keep them soft, chewy, and fresh for as long as possible. Here are a few tricks to maintain their freshness:

1. Store in an Airtight Container: After the snickerdoodles have cooled, store them in an airtight container to lock in moisture. This will help prevent them from drying out too quickly.
2. Add a Slice of Bread: To keep your cookies soft, place a slice of white bread in the container with the snickerdoodles. The bread will absorb moisture from the air, preventing the cookies from becoming stale.
3. Don’t Refrigerate: Avoid refrigerating snickerdoodles, as cold temperatures can cause them to harden. Room temperature is ideal for keeping them soft and chewy.

Freezing Snickerdoodles for Later

If you want to enjoy your snickerdoodles later, freezing is a great option. Whether you want to make a large batch in advance or simply store leftovers, freezing snickerdoodles will preserve their freshness. Here’s how to do it:

1. Freeze the Dough: If you prefer to freeze the dough for later use, roll it into balls, and then arrange them on a baking sheet lined with parchment paper. Place the sheet in the freezer for 30 minutes, or until the dough balls are firm. Once frozen, transfer the dough balls into a ziplock bag or airtight container. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as usual, adding a minute or two to the baking time.
2. Freeze the Baked Cookies: If you’ve already baked your snickerdoodles, allow them to cool completely before freezing. Arrange the cookies in a single layer on a baking sheet and freeze for an hour. Once frozen, transfer the cookies into a ziplock bag or airtight container. To enjoy, thaw them at room temperature for a few hours or microwave them for a few seconds.

Creative Snickerdoodle Variations

If you’re in the mood for some fun twists on the classic snickerdoodle, here are a few ideas to spice things up:

1. Add Chocolate Chips: For a chocolatey version, stir in 1 cup of chocolate chips to the dough. The addition of chocolate will complement the cinnamon-sugar coating beautifully.
2. Try Other Spices: While cinnamon is the traditional spice for snickerdoodles, don’t be afraid to experiment with other spices like nutmeg, ginger, or cardamom. A pinch of cloves or allspice can also give your cookies a unique flavor.
3. Coconut Snickerdoodles: Add shredded coconut to the dough to introduce a tropical flair to your snickerdoodles. The coconut adds a chewy texture and a subtle sweetness that pairs wonderfully with cinnamon.
4. Snickerdoodle Sandwich Cookies: For a decadent treat, spread a layer of frosting between two snickerdoodles to make sandwich cookies. You can use a simple buttercream frosting or even cream cheese frosting for a tangy twist.

Baking Tips for Perfect Snickerdoodle Recipe Without Cream of Tartar Without Cream of Tartar

Baking snickerdoodles without cream of tartar requires attention to detail. However, with the right techniques, you can make delicious cookies every time. Here are some tips to ensure they turn out perfectly.

1. Butter Temperature Matters Softened butter is essential for snickerdoodle dough. If it’s too cold, it won’t mix well with sugar. This will make the dough dense. If it’s too warm, the cookies will spread too much. Let the butter sit at room temperature for 30-60 minutes before you start.

2. Measure Flour Properly Accurate flour measurement is key. Scoop the flour into your measuring cup and level it with a knife. Don’t pack the flour into the cup. Too much flour can make your cookies dry and crumbly.

3. Avoid Overmixing the Dough Overmixing leads to tough cookies. Mix the dough only until the flour is incorporated. If you work it too much, the cookies will become dense and chewy in the wrong way.

4. Chill the Dough (Optional) Chilling the dough is optional but helps. It prevents the cookies from spreading too much. It also enhances flavor. If you have time, chill the dough for 30 minutes to an hour before baking.

5. Watch the Baking Time Remove snickerdoodles when the edges are golden brown. The tops should look slightly cracked. Overbaking makes the cookies dry. Keep an eye on them to avoid this.

How to Keep Snickerdoodle Recipe Without Cream of Tartar Fresh

Once baked, you’ll want to keep your snickerdoodles soft and fresh. Here’s how to store them properly:

1. Use an Airtight Container Store the cookies in an airtight container once they cool. This will keep moisture locked in and prevent them from becoming stale.

2. Add a Slice of Bread To prevent your cookies from drying out, place a slice of white bread in the container. The bread absorbs moisture, keeping the cookies soft.

3. Avoid Refrigeration Don’t refrigerate snickerdoodles. Cold temperatures can make them hard. Store them at room temperature for the best texture.

Freezing Snickerdoodles for Later

Freezing snickerdoodles is a great way to enjoy them later. Whether you want to make a large batch or store leftovers, here’s how to freeze them properly:

1. Freezing the Dough To freeze dough, roll it into balls. Arrange them on a baking sheet lined with parchment paper. Freeze for 30 minutes, then transfer the dough balls to a ziplock bag. When ready to bake, just add a minute or two to the baking time.

2. Freezing Baked Cookies Let the cookies cool completely before freezing. Place them on a baking sheet for an hour to freeze. Then transfer them into a ziplock bag. When you’re ready to enjoy them, let them thaw at room temperature or microwave them for a few seconds.

Creative Snickerdoodle Recipe Without Cream of Tartar Variations

Want to spice up your snickerdoodles? Here are a few variations to try:

1. Add Chocolate Chips Stir in 1 cup of chocolate chips for a chocolatey twist. The cinnamon-sugar coating pairs beautifully with the chocolate.

2. Experiment with Other Spices Try nutmeg, ginger, or cardamom. These spices can add a unique flavor to your snickerdoodles. You can also use a pinch of cloves or allspice for extra depth.

3. Coconut Snickerdoodles Add shredded coconut to the dough for a tropical touch. The coconut adds chewy texture and subtle sweetness that complements the cinnamon flavor.

4. Snickerdoodle Sandwich Cookies For a decadent treat, spread frosting between two snickerdoodles. Buttercream or cream cheese frosting works wonderfully for this variation.

FAQs About Snickerdoodle Recipe Without Cream of Tartar

1. Can I use cream of tartar if I have it on hand? Yes, if you have cream of tartar available, you can absolutely use it in your snickerdoodle recipe. However, the focus of this article is on making snickerdoodles without cream of tartar, so feel free to skip it if you prefer a recipe without it.
2. What happens if I don’t have cream of tartar? If you don’t have cream of tartar, you can substitute it with other leavening agents like baking powder or baking soda. These ingredients will help your cookies rise and achieve a similar texture, though the flavor may vary slightly without the tanginess cream of tartar provides.
3. How do I substitute baking soda for cream of tartar in snickerdoodles? If you’re using baking soda as a substitute, you’ll need to pair it with an acid like lemon juice or vinegar. For every teaspoon of cream of tartar, use 1/2 teaspoon of baking soda along with 1/2 teaspoon of lemon juice or vinegar to activate the baking soda.
4. Do I need to chill the dough before baking? Chilling the dough is optional, but it can help prevent the cookies from spreading too much during baking. If you have time, it’s a good idea to chill the dough for at least 30 minutes to enhance the texture of the cookies.
5. How can I make snickerdoodles without cream of tartar chewier? To make your snickerdoodles chewier, try using a little less flour and adding an extra tablespoon of butter. The added moisture will help keep the cookies soft and chewy.
6. Can I make snickerdoodles without eggs? Yes, you can make egg-free snickerdoodles by using an egg substitute like a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). The texture may vary slightly, but the cookies will still be delicious.
7. Can I freeze snickerdoodle dough for later? Yes, snickerdoodle dough can be frozen. Roll the dough into balls and freeze them on a baking sheet for 30 minutes before transferring them to an airtight container or ziplock bag. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as usual, adding a couple of minutes to the baking time.
8. What other flavor variations can I try in snickerdoodles? You can add different spices like nutmeg, ginger, or cardamom to your snickerdoodle dough to give them a unique flavor. You can also try adding chocolate chips, shredded coconut, or even turn them into sandwich cookies by adding frosting between two snickerdoodles.
9. How can I store leftover snickerdoodles? To keep your snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. You can also add a slice of bread to the container to help keep them soft.
10. How do I know when my snickerdoodles are done baking? Snickerdoodles are ready when the edges are golden brown and the tops are slightly cracked. The cookies will continue to firm up as they cool on the baking sheet, so avoid overbaking them to ensure they stay soft and chewy.

Conclusion

Snickerdoodles without cream of tartar are just as delicious as the traditional version. Using substitutes like baking powder or baking soda will still give you a perfect texture and flavor. Whether you stick to the classic or try one of the variations, snickerdoodles are always a hit.

With these tips and tricks, you’re now ready to bake perfect snickerdoodles every time. Enjoy the process and savor the results!