Every fall, we get a real hankering for some good snickerdoodle cookies. Snickerdoodles are one of the easiest drop cookies that require on-hand ingredients. We are always put at odds when we try to make these cookies every year, however, because every recipe we come across seems to require cream of tartar. Because cream of tartar might be a little inconvenient to obtain as students, we tried out this recipe without the cream of tartar … and it was delicious!
Ingredients for the cookies:
2 3/4 cup flour
1 cup sugar
1 cup butter
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
Ingredients for the topping:
1/4 cup sugar
2 tbsp cinnamon
Preheat the oven to 350 degrees Fahrenheit. Heat the butter in the microwave on high for 30 seconds. Once melted, mix together the butter and sugar in a large mixing bowl. When the mixture is completely combined, add the two eggs to the butter and sugar.
In a separate large bowl, add the flour, cinnamon, baking powder and salt. After you have mixed your dry ingredients, combine the dry ingredients to your wet ingredients. Mix your ingredients thoroughly. If you want your cookies to spread less on the baking tray, you can choose to chill the dough for an hour in the fridge.
Next, mix your cookie topping ingredients together. Make small balls out of your dough and roll these balls into the cookie topping. Place the topped dough balls on a lined baking tray and place them in your oven for 12-15 minutes.
After 15 minutes, the cookies should be chewy, delicious and ready to enjoy!
Contact Chelsea Song at [email protected].