I did it. I made snickerdoodles without cream of tartar, without a stand up mixer, and without unsalted butter. I can understand not having cream of tartar in a town this small, in a country that is not obsessed with cookies. Fine. But not having unsalted butter, that is just plain mean.
But all is well, all is well. The cookies were made. They were delish. And now I know for certain that I do not need a stand up mixer to survive and I don't need cream of tartar, though I still really want some for a play-dough recipe.
Not that the kids need more play-dough. Not that they need any more of anything really. In fact according to Baby Maria, who only likes to eat in the nude, less is more.
Before I move on to this simple, cream-of tartar free, recipe I just wanted to tell you, you folks who are blessed with pumpkins this time of year, that if I could I would make pumpkin snickerdoodles. Just sayin'. Also I don't mind showing you pictures of my two year old, who hates wearing clothes, if in return you promise to post some cute pictures of your kids, or pets, wearing Halloween costumes on your blog. O.K? O.K! Because the other thing that Brazil doesn't have is Halloween. It can't all be perfect right?!
1 cup salted butter, at room temperature
2 cups white granulated sugar
2 large eggs
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon apple cider vinegar
3 tablespoons ground cinnamon
- Preheat oven to 400*
- In a large mixing bowl combine the butter and 1 1/2 cups sugar. Mix with a wooden spoon for two minutes, until the mixture is fluffy
- Add the eggs one at a time and mix with the wooden spoon until the mixture is creamy.
- Add the flour, baking soda, and vinegar, and mix to combine.
- Chill the dough for a couple hours in the fridge. You can even leave it over-night.
- Once the dough is chilled, combine the rest of the sugar and the ground cinnamon in a small bowl.
- Roll small balls of dough in your hand and coat it in the cinnamon-sugar mixture.
- Place the dough balls in a cookie sheet, no more than 9 at a time, and bake for 10 minutes.
- Cool the cookies on a wire rack and then serve with a cold glass of milk.