Soft Tartar Less Snickerdoodle Cookies Recipes

SOFT SNICKERDOODLE COOKIES

Soft Snickerdoodle Cookies image

These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!

Provided by Juju Bee

Categories Drop Cookies

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F.
Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

SOFT TARTAR-LESS SNICKERDOODLE COOKIES

Soft Tartar-Less Snickerdoodle Cookies image

I got the main recipe from Juju Bee but I had to tweak a lot of it so I thought I would post the changes I had to make. The cookies turned out Heavenly and distinctly snickerdoodle. I hope you enjoy this recipe as much as I have. Happy cooking :)

Provided by Leahferne

Categories Dessert

Time 35m

Yield 36 cookies, 15-17 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon vanilla
1 cup butter
1 1/2 cups granulated sugar
3 small eggs
2 1/2 cups flour
2 teaspoons white vinegar, to replace cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt (I like to use sea salt)
5 tablespoons granulated sugar (set aside)
5 teaspoons cinnamon (set aside)

Steps:

In one mixing bowl combine the flour, baking soda and salt together. Mix.
In another bowl combine softened butter, vanilla, sugar and eggs.
Mix to a well blended batter.
Add the white vinegar, stir and pour the butter mixture into the flour mixture.
Stir with a wooden spoon till the batter becomes stiff and even in color.
Place the batter and baking sheet in the fridge to cool for about 15 to 20 minutes.
During this time, preheat the oven to 260°F, then in a small, shallow bowl combine the sugar and cinnamon that you set aside.
Mix with a fork till the sugar and cinnamon become even with each other.
Once the batter and baking sheet have cooled, use a teaspoon to scoop batter from the bowl.
Roll batter into a ball and gently roll around in the cinnamon and sugar till there is an even layer all over the ball.
Place on the chilled, ungreased baking sheet setting each ball about an inch and half apart from one another.
Bake cookies between 15 and 20 minutes.
Remove from sheet immediately. Then enjoy the creation you have made.

Nutrition Facts : Calories 291.8, Fat 13.2, SaturatedFat 8, Cholesterol 63.8, Sodium 220.9, Carbohydrate 40.8, Fiber 1, Sugar 24.4, Protein 3.2

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