Creamy Snickerdoodle Cookies Without Cream of Tartar – A Historical Background
Snickerdoodle cookies trace their origin back to Dutch settlers in the United States during the late 1800s. These simple and delicious cookies are flavored with cinnamon and sugar, and they have become a classic American cookie.
Traditionally, snickerdoodle cookies are made using cream of tartar as a primary ingredient. However, this recipe for Creamy Snickerdoodle Cookies Without Cream of Tartar is a modern twist that uses heavy cream, offering a creamy and rich texture to the cookie.
The use of heavy cream instead of cream of tartar may come as a surprise to some novice bakers. However, heavy cream adds an extra layer of richness and flavor to the cookies, making them an instant favorite for those who yearn for creamy, soft, and delicate yet robust cookies.
This recipe is straightforward, and the resulting cookies are soft, chewy, with a delightfully creamy texture. They are also perfect for those who do not enjoy strong acidic flavors in their cookies.
Follow the simple instructions to create these Creamy Snickerdoodle Cookies Without Cream of Tartar. Try out this recipe and take your taste buds on a trip down snickerdoodle memory lane.
Bonus tip: For that extra indulgence, try pairing these cookies with vanilla ice cream and a drizzle of caramel sauce. It is a match made in heaven!
So let’s get started – preheat your oven to 350°F and start mixing your ingredients together for a delightful snickerdoodle cookie experience.
Ask the Chef: Pro Tips for making Creamy Snickerdoodle Cookies Without Cream of Tartar
Room Temperature Ingredients
To ensure the butter and egg mix well, let them sit out at room temperature for at least an hour before you start baking.
Properly Measure Flour
Use a spoon to fluff the flour in its container, then use a spoon to gently scoop the fluffed flour into a measuring cup and level the top with a knife. Don’t pack the flour in too tightly or your cookies will come out dense.
Chill the Dough
Chilling the dough will prevent the cookies from spreading too much when they bake, and will provide a better texture. A minimum of 15-30 minutes is required, but for even better results, you can leave them in the fridge overnight.
When combining the dry ingredients with the wet, mix until just combined. Overmixing can result in a tough cookie.
Keep an eye on the cookies during baking and take them out once the edges are lightly golden. Even a slightly overbaked cookie can become too brittle or dry. Leave the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.
Experiment with Spices
If you like more spice, you can increase the amount of cinnamon or even add nutmeg, ginger, or allspice to give the cookies an extra kick.
Consider Rolling the Cookies in Cinnamon Sugar
For a more pronounced Snickerdoodle effect, roll the cookie dough balls in a cinnamon sugar mixture before baking. To make the mixture, combine 1/4 cup sugar with 1 tablespoon cinnamon.