Introduction

These Snickerdoodle Cookies are a delightful twist on the classic recipe, made without cream of tartar. They’re soft, chewy, and coated in a cinnamon-sugar blend that gives each bite a perfect balance of sweetness and spice.

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 oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2: In a mixing bowl, beat the butter and ¾ cup granulated sugar with an electric mixer until light and fluffy.
Step 3: Add the egg and vanilla, mixing 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 combined.
Step 5: Use a medium cookie scoop to portion out the dough. Roll each portion into a ball using your palms.
Step 6: In a small bowl, combine the ¼ cup granulated sugar and 2 teaspoons cinnamon. Roll each dough ball in this cinnamon-sugar mixture to coat completely.
Step 7: Place the coated cookie dough 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 they will sink slightly as they cool.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For an extra soft texture, make sure the butter is at room temperature before mixing.
If you prefer a crunchier edge, bake the cookies for 1-2 minutes longer, watching closely to avoid burning.
Try adding a pinch of nutmeg or ground ginger to the cinnamon sugar coating for a warm, spicy twist.
Use a mix of white and brown sugar in the dough to add a deeper, caramel-like flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Reheat briefly in a warm oven or microwave to restore softness.

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, baking powder can substitute for cream of tartar combined with baking soda, helping the cookies rise and stay soft without the tart flavor.

Why do snickerdoodles have a soft center and crunchy edges?

The combination of baking temperatures and sugar coating creates a slightly crisp exterior while keeping the middle tender and chewy for the signature texture.

Snickerdoodle Cookies without Cream of Tartar Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

A classic Snickerdoodle cookie recipe that skips the use of cream of tartar while still delivering soft, chewy, and perfectly cinnamon-sugar coated cookies. These delightful treats are easy to make and bake up fluffy with a gentle crisp on the edges, providing an ideal comfort cookie for any occasion.

Author: Lena
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Coating

¼ cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat and Prepare Baking Sheet: 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, combine the room temperature butter and ¾ cup granulated sugar. Using an electric mixer, beat until the mixture is light and fluffy, which typically takes about 2-3 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract until the ingredients are fully combined and the mixture is smooth.
Incorporate Dry Ingredients: In a separate bowl or directly into the mixture, add the flour, cornstarch, baking powder, baking soda, and salt. Beat or fold together until well combined, forming a soft dough.
Form Dough Balls: Using a medium cookie scoop, portion out the dough. Roll each portion between your palms to form smooth balls.
Prepare Cinnamon Sugar Topping: In a small bowl, whisk together the ¼ cup granulated sugar and 2 teaspoons ground cinnamon to create the topping mixture.
Coat Dough Balls: Roll each cookie dough ball thoroughly in the cinnamon sugar mixture, ensuring an even coating all around for that signature Snickerdoodle flavor.
Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading during baking.
Bake: Place the baking sheet in the preheated oven and bake for 10 minutes. The cookies should bake into thick, puffy shapes and will slightly sink as they cool, maintaining a soft texture.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to finish cooling completely before serving.

Notes

Make sure the butter is at room temperature to ensure proper creaming with the sugar.
Do not overbake; cookies should remain soft and puffy with slight sinking after removal from oven.
Using cornstarch contributes to a tender, soft texture in the cookies.
Spacing cookies adequately prevents them from merging while baking.
Store cooled cookies in an airtight container to maintain freshness for up to 5 days.

Keywords: snickerdoodle cookies, cinnamon sugar cookies, easy cookie recipe, soft cookies without cream of tartar