For the alphabet S, I am going to present Snicker Doodle Cookies from Germany. I usually write down the recipe list for my entire mega marathon and the first one that I wrote was “S for Snicker Doodle Cookies.” This soft and chewy cinnamon flavored cookie is a treat for everyone. Even the non-sweet tooth person like me can gobble these cookies anytime, and I love this especially with milk. Ok, let’s blame it on the cinnamon. :-)
Snickerdoodle cookies are famous in the US too, but the quintessential American cookbook, The Joy of Cooking (thanks to my colleague for gifting an incredible treasure) mentions that these cookies are probably German in origin. The original word is Schneckennudel (“snail noodles”), which eventually got modified to snickerdoodle cookies. Interesting huh?
Coming back to the recipe, Snickerdoodles are pretty much similar to sugar cookies, and they share a lot of basic ingredients. So what differentiates them? Of course cinnamon but there is one more. That’s the key element that adds the unique taste to the cookies – the cream of tartar. Initially, I was planning to skip that and substitute with other ingredients, but every single recipe that I came across insisted on that ingredients and I couldn’t ignore it any longer. Also, it’s not a hard to find ingredient. This cream of tartar is available in all grocery stores, and you can find them either in the baking aisle or spices aisle. I bought it from Raley’s. I followed my favorite chef; Laura Vitale’s recipe modified a bit by adding wheat flour and of course replaced the egg with egg replacer mix.
So what is the cream of tartar?
Errr it resembles like corn starch and Cream of tartar is an acidic by-product of wine. It is not an animal by-product and read a lot of articles if it’s safe for vegans and vegetarians, and yes it is.
Recap before the recipe:
- Day 19 | 2015 – Bread Pudding
- Day 19 | 2016 – Sevai
- Day 19 | 2017 – S | Snickerdoodle Cookie
Here is the detailed recipe and the video link. Please find the printable recipe at the bottom, also subscribe to my youtube channel and stay tuned for new recipe updates.
Ingredients
- All-purpose flour – 1 cup
- Wheat flour – 1/3 cup
- Baking Soda – ½ tsp
- Cream of Tartar – 1 tsp
- Butter at room temperature – 1 stick / ½ cup
- Sugar – ¾ cup
- Vanilla Essence – 1 tsp
- Egg replacer powder – 1 tbsp
- Water – 3 tbsps
- For the Cinnamon Sugar
- Sugar – ¼ cup
- Ground Cinnamon – 1 tbsp
Prep – Work:
- Mix the egg replacer powder with 3 tbsps of water and set aside.
- Line the baking trays with parchment paper and set aside.
Preparation
- Preheat your oven to 350 degrees.
- In a bowl, add the butter, sugar, egg replacer mix and vanilla extract. Mix until creamy and combined.
- Add the dry ingredients, all-purpose flour, wheat flour, cream of tartar and baking soda.
- Mix them together to incorporate all the ingredients.
- In a small bowl, mix the ¼ cup of granulated sugar and the ground cinnamon. Set side.
- Using a cookie scooper or ice cream scooper or by spoon, drop a tablespoon full of dough into the cinnamon sugar mixture.
- Roll them around to coat and place them on your prepared baking sheets. Press them slightly with a spoon as shown in the video.
- Bake for about 18 minutes.
- Cool the baking sheet for few minutes and remove the cookies and put them on a wire rack. Let it cool completely before storing in an airtight container.
Notes:
- Do not over mix the cookie dough after adding the dry ingredients.
- The original recipe calls for one egg if you can add any egg replacer for one egg measure.
- I did not add any salt, as I used salted butter for this recipe. If you are using unsalted butter, add about ¼ to ½ tsp of salt.
- Bake for 15 minutes and if required bake again for 2 to 3 minutes. I baked it for 18 minutes and felt the cookies were slightly on the crunchier side.
Snickerdoodle Cookies | Eggless Snickerdoodle Cookies
Ingredients
- All-purpose flour – 1 cup
- Wheat flour – 1/3 cup
- Baking Soda – ½ tsp
- Cream of Tartar – 1 tsp
- Butter at room temperature – 1 stick / ½ cup
- Sugar – ¾ cup
- Vanilla Essence – 1 tsp
- Egg replacer powder – 1 tbsp
- Water – 3 tbsps
- For the Cinnamon Sugar
- Sugar – ¼ cup
- Ground Cinnamon – 1 tbsp
Instructions
Prep – Work
- Mix the egg replacer powder with 3 tbsps of water and set aside.
- Line the baking trays with parchment paper and set aside.
- Preparation
- Preheat your oven to 350 degrees.
- In a bowl, add the butter, sugar, egg replacer mix and vanilla extract. Mix until creamy and combined.
- Add the dry ingredients, all-purpose flour, wheat flour, cream of tartar and baking soda.
- Mix them together to incorporate all the ingredients.
- In a small bowl, mix the ¼ cup of granulated sugar and the ground cinnamon. Set side.
- Using a cookie scooper or ice cream scooper or by spoon, drop a tablespoon full of dough into the cinnamon sugar mixture.
- Roll them around to coat and place them on your prepared baking sheets. Press them slightly with a spoon as shown in the video.
- Bake for about 18 minutes.
- Cool the baking sheet for few minutes and remove the cookies and put them on a wire rack. Let it cool completely before storing in an airtight container.
Notes
The original recipe calls for one egg if you can add any egg replacer for one egg measure.
I did not add any salt, as I used salted butter for this recipe. If you are using unsalted butter, add about ¼ to ½ tsp of salt.
Bake for 15 minutes and if required bake again for 2 to 3 minutes. I baked it for 18 minutes and felt the cookies were slightly on the crunchier side. Adapted from Laura In The Kitchen
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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