Snickerdoodle Cookies without Cream of Tartar Recipe
Introduction
Snickerdoodle cookies are a timeless classic, known for their soft texture and cinnamon-sugar coating. This version skips the cream of tartar but still delivers that perfect tangy flavor and chewiness. They’re easy to make and perfect for sharing with friends and family.
Ingredients
- ½ cup butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1½ cups flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar (for coating)
- 2 teaspoons cinnamon (for coating)
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, cream together the butter and ¾ cup granulated sugar using an electric mixer until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until fully combined.
- Step 4: Add the flour, cornstarch, baking powder, baking soda, and salt to the mixture and beat until well combined.
- Step 5: Using a medium cookie scoop, portion out the dough and roll each portion into a ball with your hands.
- Step 6: In a small bowl, whisk together ¼ cup granulated sugar and 2 teaspoons cinnamon. Roll each dough ball in this cinnamon-sugar mixture to coat thoroughly.
- Step 7: Place the coated cookie dough balls on the prepared baking sheet about 3 inches apart.
- Step 8: Bake the cookies for 10 minutes. They should be thick and puffy when you take them out and will sink slightly as they cool.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For extra softness, chill the dough for 30 minutes before scooping and baking.
- Try adding a pinch of nutmeg to the cinnamon-sugar coating for a warm, spiced flavor.
- If you prefer a crisper cookie, bake for an additional 1-2 minutes but watch carefully to avoid burning.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat briefly in a microwave for a few seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use baking soda without cream of tartar in snickerdoodles?
Yes, this recipe uses baking powder and baking soda together to replace the acid usually provided by cream of tartar, resulting in the classic snickerdoodle texture and flavor.
What makes snickerdoodles different from regular sugar cookies?
Snickerdoodles are rolled in cinnamon sugar before baking and traditionally have a slight tang from cream of tartar or baking powder, which sets them apart from regular sugar cookies.
PrintSnickerdoodle Cookies without Cream of Tartar Recipe
Deliciously soft and chewy Snickerdoodle cookies made without cream of tartar. These classic cinnamon-sugar cookies are easy to prepare and have a perfect balance of sweetness and spice, ideal for a comforting treat or anytime dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- ½ cup butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Topping
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a mixing bowl, combine the room temperature butter and ¾ cup granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the butter mixture and beat until everything is well combined and forms a dough.
- Prepare Cinnamon Sugar Topping: In a small bowl, whisk together ¼ cup granulated sugar and 2 teaspoons ground cinnamon for the classic snickerdoodle coating.
- Shape Cookie Dough: Using a medium cookie scoop, portion out the dough and roll each portion between your palms into a ball.
- Coat Dough Balls: Roll each dough ball in the cinnamon sugar mixture until fully coated, ensuring an even layer of topping.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 minutes. The cookies should come out thick, puffy, and will slightly sink as they cool.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely.
Notes
- Make sure the butter is softened to room temperature for easier mixing.
- The addition of cornstarch helps create a tender, soft texture typical of snickerdoodles.
- If you like cookies crispier on the edges, bake for an additional 1-2 minutes, watching carefully to avoid burning.
- For storage, keep cookies in an airtight container at room temperature for up to 5 days.
- This recipe does not use cream of tartar but still achieves the classic snickerdoodle flavor and texture.
Keywords: snickerdoodle cookies, cinnamon sugar cookies, soft cookies, no cream of tartar, homemade cookies, easy cookie recipe
