Snickerdoodles Without Cream of Tartar
Want to make snickerdoodle cookies but you have no cream of tartar? Don't worry, these snickerdoodles without cream of tartar are just as chewy, fluffy and soft as the traditional recipe. Easy to make with just a simple substitution of baking powder and lemon juice. No chill time for these simple cinnamon sugar Christmas cookies your family will devour!
Servings 48 cookies
Calories 113kcal
Ingredients
Dry Ingredients
- 2 ¾ cups all purpose flour Add up to ½ cup extra (¼ cup at a time) if processed dough seems too moist.
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups butter softened to room temperature, not melted or overly soft
- 2 cups sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon lemon juice
Cinnamon Sugar Mixture
- ¼ cup sugar
- 1.5 tablespoon cinnamon
Instructions
- Preheat oven to 350F. In a medium bowl, mix together dry ingredients (flour, baking powder, salt) and set aside.
- Combine butter and two cups of sugar in a stand mixer until light and fluffy. Add eggs one at a time. Add in vanilla and lemon juice.
- Add dry ingredients in three parts. Scrape the sides of bowl each time and mix until just blended.
- Combine cinnamon and sugar mixture ingredients in a shallow dish. Using a mini cookie scooper, scoop out 48 cookie dough balls. Roll each ball in cinnamon sugar mix and place onto ungreased cookie sheet lined with parchment paper.
- Bake for 8 minutes or until lightly browned on the edges. Cool on baking sheet for 5 minutes and then move to a cooling rack to cool.
Notes
- Before you bake: As with all holiday baking, be sure to check the expiration of your ingredients prior to beginning. Baking powder can expire and rather than go bad it becomes ineffective and won't allow the cookies to rise and become fluffy yet chewy.
- Troubleshoot flat cookies: If your cookies are flat it is likely that the butter is too soft. Try adding in up to ½ cup of flour, ¼ cup at a time, to the cookie dough. Alternatively, can also chill the mixture for an hour.
- Storage: Store in an airtight container for up to 3 days on the countertop.
- Freezer: You can freeze snickderdoodles in a freezer safe container for up to 3 months.
- Small Batch Instructions: This recipe makes about 48 small cookies. If you quarter the ingredients you can make a small batch of cookies or half the recipe to make a small batch of larger cookies.
- Gluten Free: You can make snickerdoodles gluten free by using a gluten free baking flour such as Bob's Red Mill 1-1 baking flour or King Arthur's Gluten Free Baking flour.
- Dairy Free: Make them dairy free by using vegan butter.
- Pumpkin: Substitute pumpkin spice for cinnamon to make pumpkin spice snickerdoodles.
Nutrition
Serving: 1cookie | Calories: 113kcal | Carbohydrates: 16.7g | Protein: 0.8g | Fat: 5g