Snickerdoodle Cookies Without Cream of Tartar Recipe
Introduction
These snickerdoodle cookies are soft, cinnamon-sugar delights made without cream of tartar. They offer the classic flavor and texture you love, using simple pantry ingredients and an easy recipe anyone can follow.
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
- 2 teaspoons cinnamon
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, beat the butter and ¾ cup sugar with an electric mixer until light and fluffy.
- Step 3: Add the egg and vanilla, then beat until fully combined.
- Step 4: In the same bowl, add the flour, cornstarch, baking powder, baking soda, and salt; mix until the dough comes together well.
- Step 5: Using a medium cookie scoop, portion the dough and roll each scoop into a ball with your hands.
- Step 6: In a small bowl, whisk together the remaining ¼ cup sugar and cinnamon. Roll each dough ball in this cinnamon-sugar mixture until coated.
- Step 7: Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Step 8: Bake for 10 minutes. The cookies should be thick, puffy, and will slightly sink as they cool.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra soft cookies, be careful not to overbake and remove them when edges are set but centers are still soft.
- Try adding a pinch of nutmeg or ground cloves to the cinnamon-sugar coating for a warm spice twist.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, watching closely.
Storage
Store cookies in an airtight container at room temperature for up to one week. To keep them soft longer, add a slice of bread to the container to maintain moisture. Reheat briefly in the microwave for a soft, fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use baking powder instead of cream of tartar in snickerdoodles?
Yes, this recipe replaces cream of tartar with baking powder and baking soda, providing a similar soft texture and rise without altering the classic snickerdoodle flavor.
Why do some snickerdoodle recipes call for cornstarch?
Cornstarch helps create a tender, soft cookie by softening the flour’s protein and adding a delicate texture. It also helps prevent spreading for thick, puffy cookies.
PrintSnickerdoodle Cookies Without Cream of Tartar Recipe
A delightful recipe for Snickerdoodle Cookies made without cream of tartar. These soft and chewy cookies are rolled in a cinnamon-sugar topping and baked to golden perfection, delivering classic cinnamon flavor and a tender texture perfect for any occasion.
- 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 sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, add the softened butter and ¾ cup granulated sugar. Using an electric mixer, beat until the mixture is light and fluffy, about 2-3 minutes, to incorporate air for tender cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, creating a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, beating until just combined to avoid overmixing.
- Scoop and Roll Dough: Use a medium cookie scoop to portion the dough into evenly sized balls. Roll each ball between your palms to create smooth spheres.
- Prepare Cinnamon-Sugar Topping: In a small bowl, whisk together ¼ cup granulated sugar and 2 teaspoons ground cinnamon. Roll each dough ball in the cinnamon-sugar mixture to coat thoroughly.
- Arrange Cookies: Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes. The cookies should appear thick and puffy and will sink slightly as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- You can store these snickerdoodle cookies in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake by 1-2 minutes.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the topping to 3 teaspoons.
- Make sure butter is at room temperature for easier creaming and better cookie texture.
- Do not overmix the dough once the flour is added to prevent tough cookies.
Keywords: Snickerdoodle, Snickerdoodle Cookies, Cinnamon Sugar Cookies, Soft Cookies, No Cream of Tartar Cookies, Easy Cookie Recipe
