What does cream of tartar do in cookies?

Besides giving snickerdoodles a slight tang, it also gives them their classic fluffy texture. Cream of tartar prevents sugar from crystallizing, meaning it keeps your cookies soft instead of crunchy. It also reacts with the baking soda in the dough which puffs up the cookies and makes them nice and fluffy.

Why are my pumpkin snickerdoodles dry?

There are two reasons why your cookies may have come out dry. The first being that you used too much flour. This is why we recommend using grams so that you're using the exact same amount of flour every time. The second reason could be that your cookies are over baked. You'll know they're done when the edges are set and the centers looks slightly under baked.

Pumpkin Snickerdoodles - Fanciful Eats

Description

These pumpkin snickerdoodles are super soft and fluffy, and the best part is that they’re egg free. They’re filled with cozy spices and make a delicious fall treat!

Ingredients

Scale

For the Pumpkin Snickerdoodles:

300 g (2 1/2 cups) all-purpose flour, spooned and leveled
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
226 g (1 cup) unsalted butter, softened
100 g (1/2 cup) granulated sugar
150 g (3/4 cup) dark brown sugar, packed
120 g (1/2 cup) pumpkin puree
2 tsp vanilla extract

For Rolling:

50 g (1/4 cup) granulated sugar
1 1/2 tsp ground cinnamon

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Instructions

In a medium bowl, combine the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy.
Mix in the pumpkin puree and vanilla extract until combined.
Using a silicone spatula, fold in the flour mixture until just combined.
Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
In a small shallow bowl, combine the 50 g (1/4 cup) of granulated sugar and 1 1/2 tsp of cinnamon for rolling.
Use a 3 tbsp cookie scoop to portion out the dough and roll each cookie into a ball with your hands.
Coat each cookie in cinnamon sugar and place 1 1/2-2 inches (4-5 cm) apart on the prepared baking sheet.
Bake for 12-14 minutes or until the edges have set and the centers look slightly underdone. You should also see a few cracks on top.
Cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

Notes

Storing: Place the baked cookies in an airtight container and store at room temperature for up to 5 days.

Freezing: After chilling the dough, portion out the cookies with a cookie scoop and place in an airtight container. Store in the freezer for up to 3 months then roll in cinnamon sugar just before baking. Add an additional 1-2 minutes to the bake time.

Nutrition

Serving Size: 1 cookie
Calories: 189
Sugar: 14.6 g
Sodium: 117.5 mg
Fat: 8.9 g
Carbohydrates: 26.3 g
Fiber: 0.8 g
Protein: 1.7 g