Snickerdoodle Cookies Without Cream of Tartar Recipe
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.
- 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
