I know some people think that Snickerdoodles have to have Cream of Tartar, and I have a great recipe I love that calls for that, but I wanted to try something new this time. I've been making this easy sugar cookie recipe forever, and I love the soft chewiness and the crackly tops the cookies have. Recently I realized they were just like Snickerdoodles, just without the Cream of Tartar! So I made them a few weeks ago and dipped them in cinnamon-sugar and they were delicious!! Just as good as regular Snickerdoodles, and even a bit chewier, maybe.
Snickerdoodles Without Cream of Tartar
adapted from Allrecipes
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup sugar
4 tsp ground cinnamon
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
4 tsp ground cinnamon
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. In a small bowl, mix together 1/4 cup sugar and cinnamon. Roll rounded teaspoonfuls or tablespoons of dough into balls, roll in cinnamon-sugar mixture, and place onto ungreased cookie sheets. (Use leftover cinnamon-sugar for toast or topping oatmeal.)
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
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