Snickerdoodles WITHOUT Cream of Tartar?
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  1. #1
    Moderator aka AmyBob AmyBoz's Avatar
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    Default Snickerdoodles WITHOUT Cream of Tartar?

    Can you make snickerdoodle cookies without cream of tartar? I was hoping to make them with the kids, but every recipe calls for the tartar. Thought I'd ask the experts!
    [ame="http://www.amazon.com/Snickerdoodle-Candle-Swan-Creek-Co/dp/B003XZU1GW/ref=sr_1_9?ie=UTF8&s=home-garden&qid=1280952095&sr=1-9"]Amazon.com: Snickerdoodle Scented Candle By Swan Creek Candle Co 13 Oz: Home &…@@AMEPARAM@@http://ecx.images-amazon.com/images/I/418xSghRMwL.@@AMEPARAM@@418xSghRMwL[/ame]
    Last edited by Gabe; 08-04-2010 at 07:47 PM.

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    Super Moderator Darlene's Avatar
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    I found this one for you.
    Martha to the rescue!

    Snickerdoodles
    (from Martha's Holiday Cookies 2005)

    makes about 20 (or 40, if you make the balls very small)

    2 3/4 cups all purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, softened
    1 1/2 cups sugar
    2 large eggs

    2 tablespoons sugar
    2 teaspoons ground cinnamon

    1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

    2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

    3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

  3. #3
    Registered User halloweenfreak's Avatar
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    ive read that in place of cream of tarter (if your using it with baking soda) you can just omit both and replace with baking powder.

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    Moderator nuisance26's Avatar
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    ~Here's the recipe I use:
    Snickerdoodles
    1 cup margerine
    1 1/2 cups sugar
    2 eggs
    2 1/2 cups flour
    2 tsp baking powder
    1/2 tsp salt
    1 tsp vanilla

    Chill dough. Roll into balls. Roll balls in cinnamon sugar. Bake at 375* for 8-10 minutes. HTH!~

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    Registered User bumplett's Avatar
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    Quote Originally Posted by nuisance26 View Post
    ~Here's the recipe I use:
    Snickerdoodles
    1 cup margerine
    1 1/2 cups sugar
    2 eggs
    2 1/2 cups flour
    2 tsp baking powder
    1/2 tsp salt
    1 tsp vanilla

    Chill dough. Roll into balls. Roll balls in cinnamon sugar. Bake at 375* for 8-10 minutes. HTH!~


    thanks

    I'm going to try this one, it sounds sooooo easy!
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    Moderator aka AmyBob AmyBoz's Avatar
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    Excellent! Thank you, ladies!

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    Moderator YankeeMom's Avatar
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    Thank you for posting this. I had the exact same problem...wanting to make snickerdoodles, but no cream of tartar lol. I'm making nuisance26's recipe right now

  8. #8
    Super Moderator Michelle's Avatar
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    Quote Originally Posted by Darlene View Post
    I found this one for you.
    Martha to the rescue!
    I just made these this afternoon, and they were fantastic!

    I noticed after I softened the butter that it should have been unsalted, so I just omitted the salt in the recipe, and all was fine. I also sprayed the cookie sheets vs. using parchment paper because I didn't have any.

    I originally made these to freeze for Christmas, but I can see I'll be making another batch because this recipe only makes approx. 20 cookies.

    Thanks for posting this recipe, Darlene--it's a keeper

    *eta: the recipe says to beat the sugar & butter for approx. 3 min. I am glad that part was in the recipe because I don't usually cream those ingredients for that long. I think it's vital if you want to have light, fluffy cookies.
    Last edited by Gabe; 01-04-2012 at 02:26 PM. Reason: adding more

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    If a recipe calls for cream of tartar I never use it. The prices are prohibitive here to buy it. I never have any problems.

    Thanks for the tip Michelle about beating the butter and sugar for 3 mins.

    snickerdoodles no cream of tartar

    3 tablespoons white sugar
    1 tablespoon ground cinnamon
    1 cup dark brown sugar
    1/2 cup white sugar
    1 cup butter, softened
    2 eggs
    2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    Directions

    Preheat oven to 300 degrees F (150 degrees C).
    Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
    Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
    Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
    Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.



    2 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1 pinch salt
    1 cup packed brown sugar
    1/2 cup white sugar
    1 cup butter, softened
    2 eggs
    1 1/2 teaspoons vanilla extract
    4 tablespoons white sugar
    2 tablespoons ground cinnamon
    Directions

    Preheat oven to 300 degrees F (150 degrees C).
    In a small bowl, combine 4 tablespoons white sugar and 2 tablespoons cinnamon for topping. Set aside.
    In a medium bowl, combine the flour, baking soda and salt. Mix with wire whisk and set aside.
    In a large bowl, beat together both sugars on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, mix at medium speed until fluffy. Add the flour mixture a little at a time on low to medium speed just until combined.
    Shape dough into 1 inch balls and roll each ball into the cinnamon-sugar mixture. Place on ungreased cookie sheet, about 2 inches apart. Bake about 13-18 minutes until lightly golden. Place immediately on a flat surface to cool.


    1 1/4 cups all-purpose flour
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup butter
    1/4 cup white sugar
    3/4 cup packed light brown sugar
    1 egg
    1 teaspoon vanilla extract

    1/2 cup white sugar
    2 1/2 tablespoons ground cinnamon
    Directions

    Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
    Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
    Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

  10. #10
    Super Moderator Darlene's Avatar
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    Glad it worked for you Michelle, I too thank you for the tip!

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    Registered User G'MaDebbie's Avatar
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    These look sooo good...I just added them to my list to make for Christmas!

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    Registered User djbout's Avatar
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    Default Just finished making these, mmmmm

    Quote Originally Posted by Darlene View Post
    I found this one for you.
    Martha to the rescue!
    http://www.eatmedelicious.com/2007/0...erdoodles.html
    Alright couldn't resist, I made a double batch this afternoon because I had a pound of butter on the counter that needed to be used before the dog tried to eat it ( she ate 1/2 lb last night, lol ). Well I got over 10doz cookies made and 9 doz left cause everyone here ( DH, DS & friends) loved them.

    Thank You

  13. #13
    Registered User frugalfriend's Avatar
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    I'll be making these too. Needed a good tried and true recipe to make for my neighbors. Thanks!

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    Registered User Momto2Boyz's Avatar
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    I make recipes that call for cream of tarter without it all the time. Actually, I don't think I've ever bought cream of tarter and I make meringues and things that call for it all the time!

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    Registered User Debbie-cat's Avatar
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    Quote Originally Posted by homesteadmamma View Post
    If a recipe calls for cream of tartar I never use it. The prices are prohibitive here to buy it. I never have any problems.

    Thanks for the tip Michelle about beating the butter and sugar for 3 mins.
    Thanks for letting us know! I can't even seem to find cream of tatar here and some of my recipes call for it so I haven't made them. But if they turn out good, they I can start again!
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