You might also love our Homemade Cinnamon Rolls! Recipe updated, originally posted December Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. Every time we make a batch of these cinnamon sugared cookies we fall in love all over again. Chilling the dough for 30 minutes or so is important, here. In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes.
Or, use a stand mixer fitted with the paddle attachment. Reduce the speed to low, and then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Heat your oven to degrees F. Line two baking sheets with parchment paper or use silicon baking mats. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets.
A medium cookie scoop is helpful here. Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. The cookies will fall a little as they cool. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!
Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! I just came across your website. Love your recipes and ideas. I want to try them all. I am getting hungry just looking at the recipes. Reply Amanda November 19, , pm Made snickerdoodles for the first time using this recipe and I have no regrets!
The perfect balance of crisp and chewy in the center. The flavor was spot on as well. I also used part brown sugar too which I think is what made them even chewier in the center! However, they did come out a little too thin for my preference. Reply Tore January 19, , pm The best cookie I have made!
Love it. Reply Paige December 17, , pm Wow, these are perfection! I followed the instructions exactly as noted and these came out just as described. I think one of the important things to note is to not over bake the cookies.
You have to take them out before they are totally done and keep them on the hot cookie sheet as noted. There was way too much sugar and cinnamon though, so I dipped the top of each cookie in it for more sugary goodness. Thank you!!
Reply Alyssa November 18, , am Absolute Perfection!! These are heavenly. I followed the recipe exactly, but used sea salt instead of Kosher salt. You need 1 teaspoon baking powder to make this snickerdoodle recipe without cream of tartar. It makes an equally delicious snickerdoodle cookie but with baking soda and cream of tartar instead.
In general, my specialty lies in creating baking recipes with conventional ingredients. So if you replace the egg in this recipe with any of the options I provided, please leave a comment so I can update this post accordingly! Specifically, bake only until the edges are set, but the centers are still gooey. Immediately transfer to a wire rack and let cool for at least 20 minutes.
The residual heat from the pan will continue to bake the cookies to the perfect texture. The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.
I am of the firm opinion that snickerdoodle cookies need no decoration. I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar. Snickerdoodles can come out flat if 1 the baking powder you used is on the old side and no longer work, and 2 if you baked them at a lower temperature.
First, test the baking powder by adding a pinch of it to a bowl of hot water. Next, double check your oven. In Weeknight Baking , I always insist that people get an external oven thermometer. Hang the thermometer on one of the center oven racks to monitor the temperature inside.
Although most modern ovens come with their own thermometers, these internal thermometers degrade over time, giving you inaccurate readings. To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven. When I finally shelled out for an external thermometer, I discovered that the inside of the oven was actually a full degrees hotter, despite the oven telling me that it was at the perfect temperature!
No wonder I burned everything. This can go the other way too. First things first: did you make the recipe with the ingredients exactly as written? Because if you did, bad news: doing so likely affected the texture of these cookies. Sugar and eggs are what give the cookies their signature look, taste, and texture. Specifically—sugar helps baked goods spread and brown properly. You swear you followed the recipe exactly as written. But your cookies still came out puffy!
What gives? Okay, another question for you: did you use measuring cups? Like, somebody who scoops ingredients into a measuring cup and packs it down as they go will have a cup that has way more ingredients than somebody who simply scoops the flour into a cup and levels it off as its filled.
This is why bakers love measuring by weight with a digital scale. Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy. So the correct way to fill a measuring cup is this: set the measuring cup on a flat, level surface like your kitchen counter.
Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.
The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. After portioning the dough into balls, place the balls on a parchment lined sheet pan and freeze for 30 minutes, or until the dough is hard enough to handle without being sticky. Transfer to a zip-top freezer bag and freeze for up to 3 months. Follow the instructions for baking in the recipe, but increase the Bake Time to 14 minutes. Individually wrap any leftover cookies in two layers of plastic wrap, then a layer of aluminum foil.
The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave before serving. Use the video player below to watch my Instagram Story tutorial on how to make snickerdoodles without cream of tartar! The arrows to the left and right of the frame allow you to skip through the different recipe steps.
Alternatively, head to my Instagram profile to watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights for various recipes. Click on one of the circles to play the video tutorial for the recipe. You may need to swipe left or right to find this snickerdoodle recipe. Email Address. Over the past several years of running Hummingbird High , I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world.
In my debut cookbook, Weeknight Baking , I finally reveal the secrets to baking delicious desserts on a tight schedule. Please leave a comment and rating for the recipe using the form below! If you don't find the answer in the blog post, leave a comment with your question in box below.
Save my name, email, and website in this browser for the next time I comment. Comment Category I made this I have a question. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. This recipe was SO easy and made such a delicious cookie. I was never a huge snickerdoodle fan but now converted.
So chewy and a yummy mix of cinnamon and sugar! I would never have cream or tartar on hand, so this is a super helpful alternative. Anyone with any knowledge of baking knows that while snickerdoodle recipes contain both cream of tartar and baking soda, there is no point in adding them separately—as cream of tartar and baking soda are literally the main if not the only ingredients in a lot of baking powders.
So this recipe actually technically DOES contain cream of tartar—just not as a stand-alone ingredient. Anyway, cream of tartar is easily found in any grocery store baking section. I made this recipe because yes, I noticed that many people were searching for a snickerdoodle recipe without cream of tartar. And on the flipside, when I posted this recipe, I received a lot of messages from people who lived abroad thanking me!
Cream of tartar is not as readily available in the countries where they lived. Maybe something to think about the next time you leave a very rude and thoughtless message on the work of somebody who is just trying to be helpful?
I like to make my recipes accessible for everyone who reads my blog. Thanks for helping me understand the science that I may have scrolled past looking for the recipe that always lies a little too far down the blog page. I liked finding this recipe for cookie without cream of tartar. The last can of this I bought was probably over 10 yrs. I decided against it because I only needed 2 tsp. I am going to make this recipe instead.
At the top of the page is the ingredients list. Then about 8 pages of interesting facts and questions but no directions on how to make them. The acid in the baking powder I use is monocalcium phosphate I bake with Magic baking powder, which is a slow-acting baking powder , and it also contains corn starch.
They are made with other acids and formulated to be fast or slow acting, some requiring the heat of the oven to react, giving the baker more flexibility between mixing and baking, allowing for longer delays and storage of batters of dough without risk of the baking powder reacting too soon.
And, while you may understand the acid and base chemistry of baking soda and chemical leaveners, and the roles of these ingredients, many do not. I for one like to read the text before recipes because I want to understand why the writer did what they did, used the ingredients they did, and made certain decisions about their recipes.
This is the part that fascinates me the most. It is definitely not easily found in every grocery store here, like you seem to think; I have yet to find a supermarket that actually carries this ingredient. So while this recipe may seem ridiculous to you, it was actually a lifesaver for me, because I was able to make these delicious cookies this past weekend, without using cream or tartar.
A couple of years ago, I craved snickerdoodles during exams, but did not have cream of tartar in my college apartment. When I recently learned that Michelle, a baker whose recipes have never failed me, had posted this recipe, I was delighted.
I know that there are folks who, like me, want to be able to throw together snickerdoodles without having to run to the store and pay extra for cream of tartar. This recipe responds to a real need. It is accessible to the casual home baker or the hungry college student. A pedantic comment like this is insulting not only to the work of Michelle, but also to those of us who may not be well-versed in what, exactly, comprises cream of tartar.
If you don't have any cream of tartar in your pantry, don't panic. Act as a leavening agent: Replace the baking soda and the cream of tartar called for in the recipe with baking powder. Since baking powder is just a mix of cream of tartar and baking soda, this substitution won't change the end result of your recipe.
What does cream of tartar do? When whipped, egg whites also known as albumen can swell up to eight times their initial volume. What can be used instead of cream of tartar? As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.
Why is a Snickerdoodle called a Snickerdoodle? The snickerdoodle has been around a long time. Can I leave cream of tartar out of a cookie recipe?
Summary In some recipes, cream of tartar can be left out if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings or icings. Where do you buy cream of tartar? Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid hence the commercial name.
But you can find it in the spice aisle labeled as plain ol' cream of tartar. How is cream of tartar made? In cooking it is known as cream of tartar. It is processed from the potassium acid salt of tartaric acid a carboxylic acid. The resulting powdery acid can be used in baking or as a cleaning solution when mixed with an acidic solution such as lemon juice or white vinegar. Can you substitute cream of tartar for cornstarch?
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