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altering snickerdoodle recipe

post #1 of 4
Thread Starter 

I just tweaked a family snickerdoodle recipe. as much as i loved them, it called for 1 cup of oil and always upset my stomach.

 

i substituted 1/2 cup of oil for one egg instead. the texture is spot on and the taste is pretty good too but there's an after taste i cant put my finger on. not sure if its the eggs, baking soda, or cream of tartar

 

the recipe calls for 1 cup of oil, 2 eggs, 1 teaspoon baking soda, and 2 teaspoon of cream of tartar. 

i took it to 1/2 cup of oil, 3 eggs and left the same, although i did have to bake for an extra 5 minutes to get them done.

 

what am i tasting and how do i get rid of it? 

post #2 of 4

My guess is the Cream of Tartar. The amount is excessive compared to the amount of baking soda. Not knowing how much flour your recipe uses (in trying to keep the leavening/flour ratio in balance), a tsp of baking soda shouldn't need more than 1 tsp of tartar.

post #3 of 4

I had the same problem with my first and last time making it but it had a weird acid taste..I used Americas test kitchen recipe.  I think it could be the cream of tartar or something.  I would like to give it another try rather than resorting to regular sugar cookie with cinnamon added.

Anyonce has a better recipe or solution?

vale
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vale
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post #4 of 4
I use martha Stewart,s recipe. I love it. It is soft and very taste.
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