Snickerdoodles Without Cream of Tartar
Enjoy soft, chewy snickerdoodles without cream of tartar! 🍪 A classic cinnamon-sugar cookie made with simple pantry ingredients.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment paper
- Wire Rack
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
- 1 ½ teaspoons baking powder replacing cream of tartar and baking soda
- ½ teaspoon salt
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy (about 2–3 minutes).
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually combine the dry ingredients with the wet ingredients, stirring just until a soft dough forms.
- In a small bowl, mix the sugar and cinnamon for the coating.
- Shape the dough into 1-inch balls and roll each one in the cinnamon-sugar mixture until fully coated.
- Place the dough balls on the baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set and the centers look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, try adding a teaspoon of lemon zest to the dough. If you want a more cake-like texture, increase the baking powder by ½ teaspoon.