Snickerdoodle Recipe: The Cream of Tartar-Free Alternative

Cream of tartar is a common ingredient in snickerdoodle cookies, contributing to their signature tang and chewy texture. But what if you don't have any on hand? Don't despair! This recipe delivers delicious, perfectly spiced snickerdoodles without relying on cream of tartar.

Why Cream of Tartar? And Why We're Skipping It

Cream of tartar, a byproduct of winemaking, acts as a leavening agent and helps stabilize egg whites. In snickerdoodles, it contributes to a slightly tangy flavor and helps develop that characteristic chewy texture. However, it's not essential for making perfectly good snickerdoodles. This recipe will show you how to achieve similar results using readily available substitutes.

Ingredients for Cream of Tartar-Free Snickerdoodles

This recipe makes approximately 24 cookies.

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt

For the Cinnamon-Sugar Coating:

• ½ cup granulated sugar
• 2 tablespoons ground cinnamon

Instructions: Baking Delight Without Cream of Tartar

Step 1: Prepare the Dough

1. Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. A stand mixer or hand mixer works best for this step, ensuring a smooth and well-combined mixture.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cookies.

Step 2: Create the Cinnamon-Sugar Coating

1. In a shallow dish, combine the ½ cup of granulated sugar and 2 tablespoons of ground cinnamon. Mix thoroughly to ensure even coating.

Step 3: Shape and Bake the Cookies

1. Roll the dough into 1-inch balls.
2. Roll each ball in the cinnamon-sugar mixture, ensuring it's evenly coated.
3. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
4. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them as oven temperatures can vary.
5. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Snickerdoodle Success (Cream of Tartar-Free!)

• Softened Butter is Key: Make sure your butter is truly softened, not melted. This ensures proper creaming and a tender crumb.
• Don't Overmix: Overmixing develops gluten, resulting in tough cookies. Mix just until the ingredients are combined.
• Baking Time: Oven temperatures vary, so keep a close watch on your cookies. Start checking for doneness around 8 minutes.
• Cooling is Crucial: Let the cookies cool completely on the baking sheets before transferring them to a wire rack. This prevents them from breaking.

Variations and Substitutions

While this recipe omits cream of tartar, you can experiment with other flavor variations:

• Add Extracts: A teaspoon of vanilla extract or almond extract adds another layer of flavor.
• Spice it Up: Experiment with different spice combinations, such as nutmeg or cardamom.
• Chocolate Chips: Add ½ cup of chocolate chips to the dough for a delicious twist.

This recipe proves that you don't need cream of tartar to create wonderfully spiced and chewy snickerdoodles. Enjoy your baking!