Introduction

Snickerdoodle cookies are a classic favorite known for their soft, chewy texture and warm cinnamon sugar coating. This recipe offers a delicious twist by eliminating cream of tartar while keeping the cookies tender and flavorful. Perfect for an easy homemade treat.

Snickerdoodle Cookies Without Cream of Tartar Recipe - Recipe Image

Ingredients

½ cup butter (room temperature)
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla
1 ½ 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°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, use an electric mixer to beat the butter and ¾ cup granulated sugar together until light and fluffy.
Step 3: Add the egg and vanilla to the mixture and beat until fully combined.
Step 4: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add this to the butter mixture and beat until well incorporated.
Step 5: Use a medium cookie scoop or spoon to portion out the dough, then roll each portion into a ball using the palms of your hands.
Step 6: In a small bowl, combine the ¼ cup sugar and cinnamon. Roll each dough ball in the cinnamon sugar mixture until evenly coated.
Step 7: Place the coated cookie balls on the prepared baking sheet, spacing them about 3 inches apart.
Step 8: Bake for 10 minutes. The cookies should appear thick and puffy and will sink slightly as they cool.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

Using cornstarch helps keep the cookies tender and soft, so don’t skip it.
For extra flavor, add a pinch of nutmeg or sprinkle a little extra cinnamon sugar on top before baking.
If you prefer a slightly crispier edge, bake for an additional 1-2 minutes but watch closely to avoid overbaking.

Storage

Store cooled snickerdoodle cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, warm in a 300°F oven for 5 minutes or microwave briefly for a soft, just-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cornstarch?

Cornstarch contributes to a tender texture, but if you don’t have it, you can substitute with an equal amount of flour. The cookies may be slightly less soft but will still be delicious.

Why is there no cream of tartar in this recipe?

This recipe replaces cream of tartar with baking powder to simplify ingredients while still providing the classic snickerdoodle flavor and texture. The combination of baking powder and baking soda creates the right balance for chewy, puffy cookies.

Snickerdoodle Cookies Without Cream of Tartar Recipe

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★★★★★

4.7 from 115 reviews

Delight in these Snickerdoodle Cookies made without cream of tartar, featuring a soft and chewy texture with a classic cinnamon-sugar coating. This easy-to-make recipe uses common pantry ingredients and yields thick, puffy cookies perfect for any occasion.

Author: Daniel
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

Cinnamon Sugar Topping

¼ cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
Cream Butter and Sugar: In a mixing bowl, combine the room temperature butter and ¾ cup granulated sugar. Beat with an electric mixer until the mixture becomes light and fluffy, which helps incorporate air for tender cookies.
Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined and smooth, ensuring the dough has a uniform texture.
Mix Dry Ingredients: In a separate bowl or directly into the butter mixture, add the flour, cornstarch, baking powder, baking soda, and salt. Beat until all dry ingredients are just incorporated and form a smooth dough.
Shape Dough Balls: Use a medium cookie scoop to portion the dough evenly. Roll each portion into balls using the palms of your hands for consistent sizing.
Coat with Cinnamon Sugar: Whisk together ¼ cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Roll each dough ball thoroughly in the cinnamon sugar mixture to coat evenly.
Arrange on Baking Sheet: Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading.
Bake the Cookies: Bake in the preheated oven for 10 minutes. The cookies should appear thick and puffy when done and will slightly sink as they cool.
Cool: Let the cookies cool for 5 minutes on the baking sheet to firm up, then transfer them to a cooling rack to cool completely, enhancing their texture.

Notes

Room temperature butter is important for proper creaming and cookie texture.
Rolling cookies in the cinnamon sugar topping while the dough is cold helps the coating stick better.
If you prefer crispier cookies, bake an additional 1-2 minutes, but watch closely to avoid burning.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
You can freeze the dough balls before rolling in cinnamon sugar and bake directly from frozen by adding 1-2 minutes to baking time.

Keywords: snickerdoodle, cookies, cinnamon sugar, easy cookie recipe, no cream of tartar, homemade cookies, soft cookies, classic cookies