Go to the Recipe: Snickerdoodle Cookies
If I swap out the coconut oil with vegetable or canola oil will that suffice or is there a better alternative to use?
These taste exactly like snickerdoodles should. Not too acidic at all. My oven temperature is low, but that’s not the recipe’s fault
If this is your plan then yes, flatten before freezing although I recommend thawing before baking.
If prepping for the freezer with the intent to bake straight from the freezer, do the snickerdoodles need to be flattened before freezing?
I just made this recipe and it came out incredibly acidic. Is 9g of cream of tarter accurate for this recipe? The sugar drop cookie has nearly identical yields of dough and uses 2.5g of cream of tarter
I know that this is probably a too-hard-basket question for the comments section but is there an alternative for the eggs? Could I use an egg replacer like Orgran or auqafaba and still get a worthwhile result?
You could try lemon juice. You can also just swap in baking powder for the baking soda and cream of tartar. Baking powder is a blend of cream of tartar and baking soda.
Can you substitute cream of tartar with another acid?
Best to just add before baking.
Do you add the cinnamon/sugar mixture during step 7? If freezing can it be added before freezing?
Really looking forward to some holiday baking!
Thanks!
