After shaping the dough into balls, they can be frozen for up to 1 month. The dough can be made the day before and kept in the refrigerator. All in all, I highly recommend using cream of tartar for the best snickerdoodle.Ĭan I make these ahead of time? Snickerdoodles are great to prep ahead of time. Baking powder, however, won’t give you the tangy flavor that cream of tartar provides. Baking powder is essentially baking soda and an acid, so it will give mostly the same texture as baking soda and cream of tartar together. If you are really in a pinch for a substitute, I would replace both the baking soda and cream of tartar for 2 teaspoons baking powder. Lemon flavor isn’t really what you are looking for here, and neither will give quite the same chewiness as cream of tartar will. It’s a stabilizer that’s often used in meringues, lemon meringue pie, and other methods, like marshmallow frosting, that involve whipping egg whites to keep them sturdy.Ĭan I substitute cream of tartar? I often see lemon juice and vinegar as substitutes for cream of tartar, but I don’t recommend that for these cookies. It not only provides a little tang to the cookie, but it’s the best way to achieve a soft snickerdoodle. What does cream of tartar do? Cream of tartar is the key to a classic snickerdoodle. Ready to make a batch of these warm and cozy cookies? There are a few things you should know: A lot of snickerdoodles turn out crispy or cakey, but these have my ideal cookie center: chewy with a bit of denseness to it that makes the bite oh so satisfying. What makes these snickerdoodles so good? They’re thick and substantial, but with an inside that is anything but dry. Soft, chewy, and somehow impossibly light, snickerdoodles are born from a sugar cookie coated in cinnamon sugar and baked into a puffy, crackly cookie with a signature tang (thanks, cream of tartar) that just can’t be replicated. Merry, merry indeed.Snickerdoodles are, in my opinion, an underrated cookie, overlooked by the chocolate chip cookies of the world. We’re so ready to keep our stand mixers busy and our rolling pins dusted because there’s nothing quite like deep chocolatey cookie smells swirling through the air and your home being filled with the extra warmth from the oven. Admittedly, the Christmas music is already playing and we’re so ready for things to be glowy and merry and bright. We’re feeling all the feelings these days. so you get the crispy edges and soft craggy middles. Roll each in the extra sugar (or cardamom sugar if you’re feeling festive!). ![]() About 1/4 cup per ball because you mean it. Then, in goes the flour, cocoa powder, espresso powder (if using, but remember, let’s be fun), baking soda, and salt. ![]() Cream butter and sugar and then add the eggs and vanilla until just combined. It’s hard to choose what to love most about these cookies, but the fact that they’re a real mix & bake, no-fuss kinda situation certainly makes the list! espresso powder (also optional, but let’s be fun)Ī warm heart? A festive spirit? A readiness to chomp chocolate cookies for the rest of your holiday days? Also on the list.your cookie basics: butter, brown sugar, eggs, flour, baking soda, salt.To make the rest of the magic happen, you’ll want to gather up: And let’s be serious here, you’re going to wind up making batch after batch of these on repeat, so why not dust one batch with this wintery spice? It is certainly not required to make these cookies delicious, they are unbelievable with or without, but it really is worth a try. It’s just slightly warmer, a tinge of something special, a little Christmasy speckle on your palate. Ingredients For These Chocolate CookiesĬardamom is interesting because you can’t exactly place it, but you can tell when it’s not there. HELLO IS THIS A DREAM COOKIE OR WHAT? Honestly tearing up just writing about it. ![]() And, yes, it’s all a part of the same cookie but it just tastes different, you know? The oven crisp edge with the melty fudgy center… Or ten.Īlso, with a little bit of settling on the pan after you pull them out of the oven, not only will you have soft chewy middles but you also get those nice crispy little edges. The kind that makes you think, “Maybe I should eat just one of these”, but you know it will probably be two. The kind you just want to curl up in, the kind that pull apart at each craggy little crack. The larger size of the cookie also helps achieve that perfectly thick sunken soft middle. We’re not messing around here with baby cookies. This recipe will make about twenty-four very large cookies. ![]() Bigger Is Better When It Comes To Cookies
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