Snickerdoodles Recipe Without Cream of Tartar: A Modern Twist on a Classic
Introduction
Snickerdoodles, a classic American cookie, have been a staple in households for generations. The traditional recipe often includes cream of tartar, a leavening agent that adds a slight tanginess to the cookie. However, many bakers are looking for alternatives to this ingredient due to dietary restrictions or personal preference. This article explores a snickerdoodles recipe without cream of tartar, providing a modern twist on a classic treat.
The Significance of Cream of Tartar
Cream of tartar, also known as potassium bitartrate, is a leavening agent commonly used in baking. It is derived from the tartaric acid found in grapes and is often used in conjunction with baking soda to create a light, airy texture in baked goods. While cream of tartar is a versatile ingredient, it is not essential for snickerdoodles.
The Science Behind Snickerdoodles
Snickerdoodles are a type of sugar cookie that is rolled in cinnamon sugar before baking. The combination of the sweet, soft cookie and the slightly spicy cinnamon sugar creates a delightful contrast. The key to achieving the perfect snickerdoodles lies in the balance of ingredients and the baking process.
Ingredients for Snickerdoodles Without Cream of Tartar
To create a snickerdoodles recipe without cream of tartar, you will need the following ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 tablespoons granulated sugar
– 1 tablespoon ground cinnamon
Instructions for Snickerdoodles Without Cream of Tartar
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs and vanilla extract to the creamed mixture, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. In a small bowl, mix the remaining granulated sugar and cinnamon together.
8. Roll each cookie ball in the cinnamon sugar mixture until coated.
9. Bake for 8-10 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Snickerdoodles
– Be sure to use softened butter for the best texture.
– If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling.
– For a more pronounced cinnamon flavor, increase the amount of cinnamon in the cinnamon sugar mixture.
– To prevent the cinnamon sugar from sticking to your hands, use a spoon to apply it to the cookie balls.
Conclusion
Snickerdoodles without cream of tartar are a delightful alternative to the classic recipe. By using baking soda and a few simple substitutions, you can achieve the same delicious taste and texture. This modern twist on a classic treat is perfect for those with dietary restrictions or those looking to experiment with new baking techniques. Enjoy your homemade snickerdoodles with a glass of milk or a hot cup of tea!
References
– Cream of Tartar. The Science of Cooking, www./ingredients/cream-of-tartar.
– Snickerdoodles Recipe. Allrecipes, www./recipe/2345/snickerdoodles-recipe.
– How to Make Perfect Snickerdoodles. The Kitchn, www./how-to-make-perfect-snickerdoodles-cookies-recipes-from-the-kitchn-219625.
