Ancho Chile Substitute

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, beat the sugar and butter together until light and fluffy, about 2-3 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

In a small bowl, mix together the cinnamon and 4 tablespoons of sugar.

Using a cookie scoop or tablespoon, scoop the dough and roll into balls. Roll the balls in the cinnamon-sugar mixture.

Place the cookies 2 inches apart on the prepared baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Allow the cookies to cool for 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.

And that's it! These snickerdoodles without cream of tartar are soft and chewy, with a delicate crumb and a bold cinnamon-sugar flavor. They'll quickly become a family favorite, perfect for any occasion. Enjoy!

Tips & Tricks:

If you like a crispier cookie, add an additional 1/4 cup of sugar to the dough.

For extra flavor, add a pinch of nutmeg or allspice to the cinnamon-sugar mixture.

To ensure evenly shaped cookies, use a cookie scoop to portion the dough.

Store the snickerdoodles in an airtight container for up to 5 days.

In conclusion, snickerdoodles are a timeless treat that everyone should have in their recipe collection. This variation without cream of tartar is just as delicious as the traditional recipe, and it's a perfect solution when you're in a pinch. Give it a try and see for yourself! Happy baking!