This dough is very thick because of the ratios of ingredients to keep the cookies soft and chewy without needing the cream of tartar. I have literally made them 4 times this week and have ended up eating way too much dough and cookies each time. I have to tell you, these are absolutely the best and easiest snickerdoodles I have ever made! They come together so incredibly quick and require such few ingredients. Next, roll them in the cinnamon sugar mixture and flatten them out slightly on the baking sheet. I like to use about 2-3 TBSP per cookie, but you can make them any size you like. Then mix in the egg, followed by the dry ingredients. You’re going to start by creaming the butter and sugar together until really light and fluffy. These easy snickerdoodles are made using the standard creaming method for cookies. So now you can use cream of tartar if you do have it on hand, or you could use lemon juice instead of the cream of tartar, or you could leave both of them out all together! How to Make the Easy Snickerdoodle Recipe With these changes, the only true role the cream of tartar would play is to add the iconic acidic flavor. The only difference is that it doesn’t bring quite the acidic flavor to the cookie as the cream of tartar would. I swapped out the baking soda for baking powder, and tweaked some of the sugar, flour, and egg ratios to make sure that this cookie remains soft even without the acid.Īt a strictly baking science level, baking powder functions the same as baking soda mixed with an acid. In order to make this snickerdoodle recipe without cream of tartar, I made a few simple changes from the standard recipe. You Can Make Snickerdoodles without Cream of Tartar! And in my opinion, the need for cream of tartar in snickerdoodles completely ruins the beauty of how fast and easy they are to make! So I set out to create a perfectly easy snickerdoodle recipe that could be made without cream of tartar. The cream of tartar acts as the acidic component to activate the baking soda, leavening the cookies (making them rise).īut the thing about cream of tartar is that many people who don’t bake often, and even some people who do bake often, do not keep it on hand.
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