Description
This easy Snickerdoodle Recipe Without Cream of Tartar gives you soft, chewy cookies with a delicious cinnamon-sugar coating, perfect for those who don’t have cream of tartar in their pantry. By substituting baking powder, this recipe simplifies the classic snickerdoodle without compromising on taste or texture. These cookies are quick to prepare and ideal for a cozy treat or bake sale. Follow the step-by-step instructions to enjoy a timeless favorite, even without the tangy twist of cream of tartar.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Cinnamon-Sugar Coating:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
4. Prepare the Cinnamon-Sugar Mixture
In a small bowl, combine the sugar and cinnamon for the coating. Roll small portions of dough (about 1 inch) into balls and roll them in the cinnamon-sugar mixture to coat evenly.
5. Bake the Cookies
Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Gently flatten the balls slightly with your palm or the bottom of a glass. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as the cookies cool.
6. Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve with a glass of milk or enjoy on their own!
Notes
- Storage: These snickerdoodles can be stored in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the cookie dough for up to 3 months. Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 2 minutes to the baking time.
- Substitutions: If you want to add a twist, you can use brown sugar in place of some or all of the granulated sugar for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 130 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 23mg