Can you make snickerdoodles out of sugar cookies

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. Thank you, Michelle, for seeing a need and responding to it! I live in Germany and cream of tartar is so hard to find here! The American grocery stores on the military bases have them, but not everyone has access to the base. Thank you for this recipe!! Snickerdoodles are one of my favorite cookies and use all pantry staples except cream of tartar.

I appreciate the time and effort Michelle put in to helping me learn the what and why behind how snickerdoodles are made. I love cooking and baking, but it is even more fun when I can learn something new while doing it.

These are THE best snickerdoodles I have ever made. They are so soft, came together quickly and so flavorful. Only changes I made, were that I reduced the salt because all I had was salted butter and used almond extract because I realized too late I was out of vanilla!

The bake time was perfection. So addictive and sooooo good. An amazing cookie!! A couple tips though 1. For the topping add more sugar too much cinnamon 3 The dough may seem batter like and sticky so just wrap bowl in cling wrap and freeze for hours!

Flatten the cookies before baking! Bake at 6. Take cookies out when edges are baked if the middle feels soft still dont worry after cooling they are perfect.

I reccomend putting cookies in container and seve the next day they are chewy all over instead of the edges being a little hard! Scroll down! The full recipe is below. Im going to use this from now on. Thx 4 the recipe. Awesome recipe thank you! Love the recipe thank you for posting! Used this recipe for my 1st time making snikerdoodles and they turned out perfect! I appreciate the notes and troubleshooting included in this recipe.

Even sprinkled a pinch of the cinnamon sugar mix on top of each cookie as soon as they came out of the oven. Will definitely save this recipe to use again next time. I made these pretty close to the recipe, except I used ghee instead of butter sub at a ratio of 3 parts ghee for every 4 parts butter. I chilled the dough for 2 hours because I had something else to do. Took a bit longer to bake up mins since dough was cold.

Ended up with wonderfully chewy cookies with crispy edges and cakey centers. Thank you! Place the baking sheets in the oven and let the cookies bake for about 13 to 15 minutes, until they turn golden brown. Garnish the cookies with any remaining cinnamon and sugar and let them cool on a wire rack for about 10 minutes before serving. Keep the cookies in an airtight container at room temperature and they should remain fresh for about 7 days.

You can store cookie dough in the freezer for about 3 months. Mold the cookie dough into 2 disks that are about 1 inch thick. Wrap each disk in waxed paper and place them in separate freezer bags. When you are ready to bake the cookies, let the disk thaw to room temperature and form the dough into 1-inch balls and coat them in cinnamon and sugar. In the bowl of a stand mixer fitted with the paddle, beat the butter with the remaining 1 cup of sugar until light and fluffy, about 2 minutes.

Beat in the egg and vanilla until incorporated, about 2 minutes. At low speed, beat in the dry ingredients until the dough just comes together.

Gather the dough into a ball and shape it into two 8-inch logs, about 2 inches in diameter. Roll the logs in the spiced sugar mixture. Wrap in plastic and refrigerate until firm, about 1 hour. Line 2 large rimmed baking sheets with parchment paper. Arrange the slices on the baking sheets about 1 inch apart. Bake the cookies on the upper and lower racks of the oven until golden around the edges, about 15 minutes.

Form dough balls. Use a cookie scoop to form 1-inch 2. Gently roll each ball into the cinnamon sugar. Place them on a parchment paper lined baking sheet, about two inches apart from each other. Allow the cookies to cool.

Leave them on the cookie sheet for a few minutes. This is to allow the cookies to actually "set" while still piping hot. Dress them with additional cinnamon and sugar. Sprinkle the mixture before the cookies completely cool down.

Transfer the cookies to a wire cooling rack. Set aside for about 15 to 20 minutes. Decorate the cookies. Use the decorative icing tubes to draw designs on them for a finish touch. Did you make this recipe? Leave a review. What if I don't have parchment paper? Can I just bake the snickerdoodle cookies on the cookie sheet itself, or is there another substitute?

You can use wax paper as a substitute for parchment paper.