SNICKERDOODLE RECIPES WITHOUT CREAM OF TARTAR RECIPES

Steps:

• Pre-heat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
• Add the flour, baking powder, salt and ground cinnamon to a small mixing bowl and whisk to combine. Set aside.
• Add the sugar and butter to the bowl of a stand mixer. Beat on medium-high for about 2-3 minutes. Use a rubber spatula to scrape the mix from the sides of the bowl, as needed.
• Reduce to low speed and add the egg, vanilla and lemon juice. Beat until just combined. Use a rubber spatula to scrape the mix from the sides of the bowl, as needed.
• Slowly add the dry ingredients and beat until just combined. Use a rubber spatula to scrape the mix from the sides of the bowl, and beat for a final 30 seconds.
• Make the cinnamon sugar by adding the two ingredients to a small bowl and mixing to combine.
• Take 2 Tbsp of cookie dough and roll into a ball. Roll the ball in the cinnamon sugar and place on the baking tray. Repeat until all the dough is used. Cookies should be spaced 2" apart.
• Bake for 8-9 minutes or until the edges are light golden brown.
• Let the cookies cool for 10 minutes, before transferring to a cooling rack.

Steps:

• First, start by preheating the oven to 375°F (190°C) and placing the rack in the middle. Then, line a baking sheet with non-stick baking paper.
• Start by combining the flour, baking powder, and baking soda in a medium-sized bowl. Set the dry ingredients aside. Then, combine the sugar and salted butter together and cream them until they become light and fluffy. Beat this mixture for about 3 minutes. Then, add the egg and mix it well. Finally, beta in the vanilla extract and ground cinnamon. Now, add the flour mixture to the wet ingredients and mix them until a uniform dough just comes together.
• First, combine the ingredients for the snickerdoodle cookie topping to make cinnamon sugar. Set it aside in a medium bowl. Now, divide the cookie dough into 20 equal-sized balls. Then, neatly roll them into smooth balls. Dip each ball into the cinnamon-sugar coating and place them on the baking sheet, about 3 inches apart. Continue doing so until all of the cookies have been coated.
• Place the cookies inside of the preheated oven on the middle rack. Then, allow them to bake for about 12 minutes, or until the center is gooey but the edges are set. Then, remove the snickerdoodle cookies from the oven and allow them to cool on a wire rack for at least 20 minutes. They should be firm once they have set.