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What’s the Difference Between a Snickerdoodle and a Sugar Cookie?
Snickerdoodle cookies are very similar to sugar cookies, but there are a few differences. Snickerdoodle cookies are rolled in cinnamon and white sugar. Traditional sugar cookies are only sprinkled or rolled in white sugar, not cinnamon. Snickerdoodle cookie recipes also use cream of tartar. This is what gives snickerdoodles its unique flavor. Sugar cookie recipes do not use cream of tartar.
Should Snickerdoodles be Soft or Crunchy?
The texture of a snickerdoodle should be soft, yet crispy. Snickerdoodles are best when they are soft and chewy on the inside, and crispy on the outside. To achieve this soft, yet crispy texture make sure you use softened butter or shortening in your recipe.
What are Good Substitutions for Cream of Tartar?
Snickerdoodle cookie recipes call for cream of tartar. Cream of tartar is used in baking recipes to stabilize whipped egg whites. It also activates the baking soda in your recipe and prevents sugar from crystallizing. If you don’t have cream of tartar on hand you can make these simple substitutions. You can substitute 2 teaspoons of baking powder in your recipe, and eliminate the cream of tartar and baking soda. Lemon juice is also a great substitute. Use an equal amount of lemon juice for the cream of tartar in your recipe. You may also use white vinegar as a substitute, using an equal amount for the cream of tartar. Just keep in mind white vinegar may alter the taste of your recipe, especially in cakes. Also, remember your snickerdoodles may taste different with a substitution because the cream of tartar gives these cookies their classic flavor.
What’s the Best Flour for Gluten-Free Cookies?
For these gluten-free snickerdoodles and all my gluten-free Christmas cookie recipes, I use my own simple, gluten-free flour blend. If you choose to buy your own gluten-free flour blend, there are several I recommend. Bob’s Red Mill Gluten-Free 1-1 Baking Flour, King Arthur Gluten-Free All-Purpose Flour, and Krusteaz Gluten-Free All-Purpose Flour are all good blends (paid Amazon links). Just remember if these blends contain xanthan gum (paid Amazon link), then you can omit it from the recipe. If your blend does not contain xanthan gum, then add it as indicated in the recipe.
How to Keep Gluten-Free Cookies from Crumbling?
When working with gluten-free flour, the texture of cookies and desserts can be tricky. Sometimes gluten-free cookies and gluten-free treats can become crumbly. To prevent this, scoop your dough out into smaller portions. So if your recipe says to scoop out 1 tablespoon portions, then use 1/2 tablespoon or 1 teaspoon instead. Another way to keep your gluten-free cookies from crumbling is to shape your portioned dough into perfectly rounded circles. This helps your cookies hold together better.
How to Keep Gluten-Free Cookies from Spreading?
Sometimes your gluten-free cookie dough can be too thin causing the cookies to spread too much when baking. If this happens, add more flour to the remaining dough. I recommend adding about 1 -2 tablespoons at a time. This will thicken up your dough, and hold your cookies together while baking.
How to Make these Gluten-Free, Dairy-Free Snickerdoodle Cookies.
Chill dough for 30 minutes to 1 hour.
Scoop 1 tablespoon portions.
Don’t forget to leave a comment and let me know if you made this recipe. I want to hear from you. Also, make sure to message me on Instagram.
Blessings, Laura xo
Great-Grandma’s Snickerdoodle Cookie Recipe
Equipment
- Stand mixer
- mixing bowls
- Baking sheets
- Baking mats or parchment paper
- Measuring cups
- Measuring spoons
- Sifter
- whisk
- Cooling rack
- Plastic wrap
Ingredients
- 1 1/2 cups Sugar + 3 Tablespoons 3 Tbsp are for the cinnamon-sugar mixture
- 1/2 cup Shortening Spectrum brand is soy and dairy-free
- 2 large Eggs Well beaten
- 2 3/4 cups Flour (gluten-free) Sifted
- 1 teaspoon Xanthan Gum Omit if your flour blend already contains this
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons Vanilla Extract
- 2 tablespoons Cinnamon
Instructions
- Preheat the oven to 400 degrees.
- Prepare your baking sheets with baking mats or covering with parchment paper.
- Measure the out flour, then scoop into the sifter and then sift the flour into a large mixing bowl.
- Add the xanthan gum to the sifted flour (omit this step if your flour blend already contains this).
- Add the baking soda, salt, and cream of tartar to the sifted flour.
- Add the vanilla extract to the sifted flour then set the bowl aside.
- In a separate small mixing bowl, whisk the eggs until slightly frothy, then set aside.
- Add the sugar to the Stand Mixer bowl.
- Add the shortening to the Stand Mixer bowl.
- Using the stand mixer, mix the sugar and shortening together.
- Add the beaten eggs to the batter and mix until blended.
- Add the flour mixture to the batter and mix until blended thoroughly.
- Remove the dough from the bowl and place it on a sheet of plastic wrap.
- Wrap the dough in the plastic wrap and place in the refrigerator for 30 minutes to 1 hour.
- While the dough is chilling, in a small bowl, mix together the 3 tablespoons of sugar and cinnamon
- Remove the dough from the refrigerator, unwrap it and scoop 1 tablespoon portions.
- Form each portion of dough into a small ball, and then roll each cookie into the cinnamon-sugar mixture.
- Place each cookie on the baking sheet.
- Lightly press each cookie with a small fork.
- Place the cookies in the oven and bake for 8-10 minutes.
- Remove the cookies from the oven and cool on a wire rack for about 5-10 minutes before storing.
- Store in an airtight container for up to 1 week or in the freezer for up to 3 months.
Notes
SHOP THIS RECIPE
My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon links).
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