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Snickerdoodle Cookies without Cream of Tartar Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the ingredients are fully combined and the mixture is smooth.
  4. 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.
  5. Form Dough Balls: Using a medium cookie scoop, portion out the dough. Roll each portion between your palms to form smooth balls.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cheflenacooks.com/snickerdoodle-cookies-without-cream-of-tartar-recipe/