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.
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
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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I love snickerdoodles and love the egg less version of it. cream of tartar amazes me everytime I use. Such a little quantity goes a long way.
Oh yeah very true. Thanks Sandhya
Looks awesome.. love those tiny cracks and a perfect textured cookie.. Would love to bake some for us!!
:-) Plz do try it pa. Your little one would love it for sure. Thanks
My girls would love those cookies . Love to bake these for sure. Bookmarked
Oh yeah… these are kids all time fav cookies. Thank you Sapana.
I didn’t know Snicker doodle cookies originated in Germany. I thought they were from US — learnt something new today :-)
Your eggless snicker doodles look amazing.
Thank you Pavani… I thought the same too but thanks to Google. :-)
Wow that’s a fantastic looking cookie Srividhya…can’t wiat to try this myself!..
:-) Thanks Valli.
These look fantastic. My little one loves these and I probably should treat her with these over the summer :)
:-) Definitely. They would love this.
The cookies look stunning. Can already imagine the glee on the faces of my family if I bake this. Bookmarked. Have to hunt for cream of tartar though!
:-) Thanks. Cream of tartar is available on all grocery stories pa.. if not amazon. :-)
Who can resist these cookies.. simple & scrumptious!
Thank you Namratha
The cookies look really nice . I have read so much about them and the cream of tartar puts them in to do list . This time I shall make sure I get and bake them.
Yes, cream of tartar plays a major role. Thanks Vaishali.
How pretty and catchy those eggless snickerdoodle cookies looks. Feel like munching some with some hot chocolate.
Never tried it with hot chocolate combo. But just the sound of it makes drool.. Got to try that. Thanks Priya.