Snickerdoodle 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
Scale
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
