Snickerdoodle Recipe Without Baking Soda
Introduction
Hey there, fellow baking enthusiasts! Are you craving some delicious snickerdoodle cookies but find yourself without baking soda in your pantry? Fear not, because Ive got you covered! In this article, well explore a snickerdoodle recipe that doesnt require baking soda. So, lets roll up our sleeves, preheat that oven, and get baking!
The Snickerdoodle Delight
What makes a snickerdoodle so special?
First things first – lets talk about what makes a snickerdoodle so irresistible. These delectable treats have a signature buttery flavor and a soft, chewy texture that makes them a favorite for many. But what sets these cookies apart from others is their coating of cinnamon and sugar, which creates a delightful crunch and adds a deliciously warm and comforting flavor.
The dilemma of baking soda
Baking soda is a leavening agent commonly used in baking to help cookies rise and achieve that perfect texture. However, sometimes we find ourselves in a situation where were out of baking soda. But dont fret! We can still create mouthwatering snickerdoodles without this ingredient.
The Baking Magic – Our Baking Powder Substitute
The secret ingredient: Cream of tartar
To make snickerdoodles without baking soda, well be using a simple ingredient swap. Instead of baking soda, well rely on cream of tartar combined with baking powder. You may wonder, what is cream of tartar? Well, its actually a byproduct of winemaking and is commonly used in baking to stabilize egg whites and add acidity to recipes. In snickerdoodles, it acts as a leavening agent, ensuring that our cookies rise to perfection.
Ingredients youll need
Now lets gather the ingredients for our delicious snickerdoodles. Youll need:
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Let the baking begin
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process usually takes about 2-3 minutes.
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Add the eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking powder, and salt.
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Gradually add the dry ingredients to the butter mixture and mix until well combined. Be careful not to overmix.
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In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of ground cinnamon for the coating.
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Shape the cookie dough into 1-inch balls and roll them in the cinnamon-sugar mixture until evenly coated.
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Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes or until the edges of the cookies are lightly golden.
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Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your cinnamon-spiced delight!
Congratulations! Youve successfully baked a batch of scrumptious snickerdoodles without using baking soda. As they cool, youll be greeted by the enticing aroma of cinnamon and sugar. These cookies are best enjoyed with a glass of cold milk or a warm cup of tea.
Conclusion
Who said baking delicious snickerdoodles without baking soda couldnt be done? By swapping baking soda with cream of tartar and baking powder, you can still achieve those soft, cinnamon-spiced delights. So, the next time you find yourself without baking soda, dont hesitate to whip up a batch of these treats. Happy baking!
FAQs (Frequently Asked Questions)
1. Can I replace cream of tartar with anything else?
Cream of tartar is a unique ingredient, but if you dont have it on hand, you can try substituting it with lemon juice or white vinegar. However, the flavor and texture of the cookies may differ slightly.
2. Can I skip the cinnamon-sugar coating?
While the cinnamon-sugar coating is what makes snickerdoodles so special, you can skip it if you prefer a plain cookie. They will still taste delicious!
3. Can I use baking soda instead of cream of tartar in other recipes?
Baking soda and cream of tartar function differently in recipes, so its generally not recommended to substitute one for the other. However, there may be some recipes where you can make the substitution, but the results may not be the same.
4. How long do these snickerdoodles stay fresh?
Properly stored in an airtight container, these snickerdoodles can stay fresh for up to 5-7 days. But lets be honest, they rarely last that long!
5. Can I freeze the snickerdoodle dough for later use?
Absolutely! Simply shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer the dough balls to a ziplock bag, and they can be stored in the freezer for up to 3 months. Just bake them as needed, adding a few extra minutes to the baking time.
