Love cinnamon sugar? These Small Batch Snickerdoodles Without Cream Of Tartar are thick, soft, and chewy cookies rolled in cinnamon and sugar. Recipe makes 7 cookies.
How are you hanging in there? Do you find yourself baking a lot?
I’m noticing an increase in recipe traffic, especially for my desserts. Looks like I’m not the only one who uses baking as therapy.
Based on your feedback, it sounds like a lot of you are using my small batch recipes so you can still bake without being bombarded with tons of sweets.
Especially if you’re like me where being stuck at home means you don’t have anyone else to eat your desserts.
That got me thinking – although I have tons of recipes, I don’t have a ton of small batch recipes for classic desserts, like my Small Batch Chocolate Chip Cookies.
The question is where do I start first?!
Last week I did a survey via Instagram asking which small batch recipe you’d like to see next.
It was a close race but as you can probably guess by the title, Small Batch Snickerdoodles Without Cream Of Tartar won.
Man, I can’t tell you the last time I actually made snickerdoodle cookies before this post. Mostly because I don’t have cream of tartar in my pantry.
That’s why I came up with this snickerdoodle recipe without cream of tartar; it uses baking powder instead.
This means most if not all of you have the ingredients to make this cookie recipe right now without having to leave your home.
What is a snickerdoodle?
A snickerdoodle is a soft and chewy cookie rolled in cinnamon sugar for a slight crunch. They’re very similar to sugar cookies but also slightly different.
They should be a relatively thick cookie, not thin like a pancake.
As I was testing my recipe, one of my batches ended up super thin. That’s because I didn’t have enough flour to balance the liquid and slow down the spreading.
What is the difference between a sugar cookie and a snickerdoodle?
Snickerdoodles and sugar cookies may have a similar dough with butter, sugar, egg, and flour, but a snickerdoodle cookie is rolled in cinnamon sugar while sugar cookies are rolled in granulated sugar only.
Another difference is snickerdoodles have cream of tartar in the dough. However, not everyone has cream of tartar in their pantry, so I found a great way to substitute for it.
What is cream of tartar?
In simplest terms, cream of tartar is powdered acid. This powdered acid reacts with baking soda, giving the cookies a nice chewy texture.
How To Substitute For Cream Of Tartar In Snickerdoodles
Cream of tartar isn’t something most people have in their pantry. When I do have it on occasion, it often sits there forever because I only use it once or twice a year.
That’s why I wanted to make small batch snickerdoodles without cream of tartar.
Some cookie purists will argue my recipe isn’t a true snickerdoodle cookie recipe because I’m not using cream of tartar.
And honestly I’m ok with that. When was the last time you ate a snickerdoodle and went “yes I can taste that cream of tartar!”
Some people say you can taste the tang, but honestly all I remember is cinnamon sugar.
Traditional snickerdoodles contain both baking soda and cream of tartar. Do you know what else contains both baking soda and cream of tartar? Baking powder.
That’s why I used baking powder as a substitute for cream of tartar in cookies. Cream of tartar is still technically there but not as a standalone ingredient.
How To Make Homemade Snickerdoodles Without Cream Of Tartar
The cookie dough is really easy to make.
First, cream together your butter and sugar. Next, beat in your egg yolk and vanilla. Then, gradually add your dry ingredients.
Heads up – when you add the flour, the dough may seem too crumbly and ruined. This is where people start to panic. Keep going!
The key is to keep beating (on low speed!) for another 30-60 seconds or until all of the crumbs turn into the cookie dough you know and love.
Don’t add more water. Don’t panic. And more importantly, don’t give up!
How many cookies does this small batch snickerdoodle recipe make?
Using a #40 cookie scoop (Amazon affiliate link) or by hand, scoop 1.5 tablespoon of dough and roll into cinnamon sugar. You should get around 7 cookies.
I was hoping for an even half dozen, but you can think of it as 6 cookies plus 1 extra for taste testing.
Bake at 350F for 8-10 minutes or until golden brown. Let sit on the cookie tray for a few minutes before transferring to a cooling rack.
Should snickerdoodle dough be chilled?
Snickerdoodle cookies are easy and quick to make because you don’t need to chill the dough. You can make and bake right away!
However, chilling certainly doesn’t hurt if you’re making them ahead of time. You may need an extra minute or so of bake time because you’d be baking them cold.
Can you freeze snickerdoodles?
Snickerdoodle cookie dough from scratch also freezes really well. There are two ways you can freeze snickerdoodles:
- Freeze snickerdoodles before baking: After scooping the dough but before rolling in cinnamon sugar, place them on a baking sheet or a plate (really whatever fits in your fridge) and freeze for 1 hour.Once firm, transfer the dough to a freezer-safe bag. Freeze for up to 3 months.When ready to bake, let the dough thaw for about 30 minutes, roll in cinnamon sugar, then bake as directly.
- Freeze snickerdoodles after baking: Once the cookies have cooled completely, place them on a baking sheet or plate then freeze for 1 hour.Once firm, transfer the cookies to a freezer-safe bag. Freeze for up to 3 months.When ready to eat, let them sit out on the counter until they reach room temperature.
How To Store Small Batch Snickerdoodles
Assuming you don’t eat the whole small batch in one sitting, place snickerdoodle cookies in an airtight container and sit out at room temperature for up to 1 week.
What To Do With Leftover Egg Whites
This small batch snickerdoodle cookie recipe uses 1 egg yolk, which leaves you with 1 leftover egg white.
Not sure what to make with it? Here are recipes using leftover egg whites.
More Snickerdoodle Recipes
Love the cinnamon sugar taste of snickerdoodles? Here are more snickerdoodle recipes for you to make:
- 2/3 cup all-purpose flour (measure by spooning and leveling rather than scooping and packing it in)
- 1/4 teaspoon baking powder
- 1/4 teaspoon + 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup + 1 teaspoon granulated sugar
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1 egg yolk, room temperature
- 1/4 teaspoon vanilla extract
- Preheat oven to 350F. Have a large ungreased baking sheet ready, preferably a newer light aluminum.
*Note: The cookies may not spread as much as they should if you use an old dark nonstick pan. Please use a light colored pan, but if all you have is dark then you may need to flatten them by hand after baking.
- In a medium bowl, sift the flour then stir in the baking powder, 1/4 teaspoon cinnamon, and salt.
- In a large mixing bowl on medium-low speed, beat together the butter and 1/3 cup sugar until light and creamy, about 1-2 minutes.
- Beat in the egg yolk until smooth then beat in vanilla.
- Turn the speed down to low. Gradually beat in the flour mixture until a dough forms. The mixture will look crumbly, but keep beating on very low speed (or by hand) for another 30-60 seconds or until the crumbs come together to form a dough.
- In a small bowl, mix together the remaining 1 teaspoon sugar and 1/8 teaspoon cinnamon.
- Using a #40 cookie scoop or by hand, portion the dough into 1 1/2 tablespoon balls. Roll each ball into the cinnamon sugar mixture to coat completely then place on the baking sheet about 2 inches apart.
- Bake for 8-10 minutes or until golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week.
There are two ways you can freeze snickerdoodles:
- Freeze snickerdoodles before baking: After scooping the dough but before rolling in cinnamon sugar, place them on a baking sheet, and freeze for 1 hour.
Once firm, transfer the dough to a freezer-safe bag. Freeze for up to 3 months.
When ready to bake, let the dough thaw for about 30 minutes, roll in cinnamon sugar, then bake as directly.
- Freeze snickerdoodles after baking: Once the cookies have cooled completely, place them on a baking sheet or plate then freeze for 1 hour.
Once firm, transfer the cookies to a freezer-safe bag. Freeze for up to 3 months.
When ready to eat, let them sit out on the counter until they reach room temperature.
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