Snickerdoodle Cookies Without Cream of Tartar
This soft and chewy Snickerdoodles Cookie Recipe is made without cream of tartar. They are the perfect texture and easy to make with basic pantry staples!
Equipment
- 1 spatula
- 1 bowl
Ingredients
Cookie Dough
- ¾ cup butter salted, slightly softened
- 1 ½ cups granulated sugar
- 2 eggs large
- 1 teaspoon vanilla
- 3 cups flour fluffed, then lightly spooned into a measuring cup
- 1 Tablespoon baking powder
- ¼ teaspoon salt
Cinnamon Sugar Mixture
- 2 Tablespoons sugar
- 2 teaspoons cinnamon This is a small amount and just enough to perfectly cover the dough balls. If you like more to roll the dough in, use 3 tablespoon sugar and 3 teaspoon cinnamon
Instructions
- Preheat oven to 400° F.
- Using a hand mixer and bowl or stand mixer, beat together the butter and sugar on high for 2 minutes, until light and fluffy. Add the eggs and vanilla and beat for 1 more minute. Add the dry ingredients and mix on low just until combined.
- Make the cinnamon and sugar mixture by whisking together the cinnamon and sugar in a small bowl.
- Form dough balls then roll into the cinnamon and sugar mixture. Place on a parchment lined baking sheet.
- Bake at 400° F for 8-10 minutes. You'll know they're done when the tops turn matte and the edges are set. Remove from the oven and allow to finish cooking on the baking sheet for 5 more minutes before transferring to a cooling rack.
- Enjoy!
Notes
- To make classic snickerdoodles, omit the baking powder and substitute with 2 teaspoons cream of tartar and 1 teaspoon baking soda.
- Store in an airtight container at room temperature for up to 3 days.
- Store in the freezer in an airtight container for up to 2 months. If freezing, I like to freeze them while they are still just barely warm so they are soft upon defrosting.
- The dough can also be frozen. Roll dough into dough balls, then powdered sugar and freeze on a parchment lined baking sheet. Once frozen, remove and place in an airtight container or freezer bag. Allow to defrost in the refrigerator for 1-2 hours before baking.
- If you like extra cinnamon in the dough, add ½ teaspoon cinnamon at the same time as the rest of the dry ingredients.
- For other fun variations or substitutions, see the text of the post above!
Nutrition
Serving: 1cookieCalories: 111kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 86mgPotassium: 17mgFiber: 0.3gSugar: 9gVitamin A: 132IUVitamin C: 0.005mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
