Easy Snickerdoodle Recipe without Cream of Tartar! - LemonPeony (2024)

FAQs

What can I substitute for cream of tartar in snickerdoodles? ›

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.

You can use 1.5 teaspoons (6 grams) of baking powder to replace 1 teaspoon (3.5 grams) of cream of tartar. This substitution is ideal because it can be used in any recipe without modifying the taste or texture of the final product.

Baking Powder

Baking powder is a good cream of tartar substitute for cookies because it is synergistic with baking soda. You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Why are my snickerdoodles so fluffy? ›

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.

Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

Baking Powder

Baking powder is a good cream of tartar substitute for cookies because it is synergistic with baking soda. You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.

A: While both baking soda and cream of tartar are leavening agents, they serve different purposes and cannot be used as direct substitutes for each other.

No. Cornstarch is a starch used for thickening, while cream of tartar is an acid used for leavening, stabilizing, and preventing crystallization. They play totally different roles in baking and are not considered substitutes for one another.

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.