Snickerdoodles Without Cream Of Tartar
Serves 1220 mins prep10 mins cook
You can absolutely make snickerdoodles without cream of tartar with my easy recipe. I bake these soft, sugar coated, chewy snickerdoodles often, and they taste just like the traditional version. What I enjoy most is how simple they are to prepare, and I can have a warm batch out of the oven in about 30 minutes.
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What you need
Instructions
0 Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper, set aside. 1 In a medium mixing bowl whisk together the flour, baking powder and cinnamon, set aside. 2 Place the softened butter and sugar into the bowl of a stand mixer, using a paddle attachment, beat on a medium speed for 2-3 minutes until light and fluffy. 3 Reduce speed, add the vanilla extract, lemon juice and egg. Beat until smooth. 4 Add the flour mixture and mix until just combined. 5 Using a 2oz ice cream scoop, scoop cookie dough into balls and place them on the prepared baking trays, do not flatten. 6 Repeat with remaining ingredients. 7 In a small mixing bowl stir together the sugar and cinnamon. 8 Gently roll each cookie dough ball in cinnamon sugar and return to the baking tray. 9 Bake in the oven for 9-11 minutes. Cookies are done when the outer edges are lightly golden in color and the center still looks slightly undercooked. 10 Remove from the oven and allow to cool for 5 minutes on the baking tray before cooling completely on a cooling rack. 11 Store leftover cookies in an airtight container in a cool, dry place for up to 5 days.View original recipe