Easy Snickerdoodle Recipe Without Cream of Tartar
This snickerdoodle recipe without cream of tartar is perfectly soft and chewy and still gives that classic sweet cinnamon spiced flavor!
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 egg white at room temperature
- 1 teaspoon vanilla extract
Cinnamon Topping
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat the oven to 350 degrees and line some baking sheets with parchment paper.
- In a large mixing bowl and using a hand or stand mixer, beat butter and sugar till it is light and fluffy, about 4-5 minutes. Using a spatula, scrape the sides of the bowl, bringing the butter and sugar mixture back to the middle. Add the egg, egg white, and vanilla, then continue beating until combined.
- In a medium-size bowl, mix the flour, baking powder, and salt to combine. Sift the flour mixture into the wet ingredients and stir until just combined.
- Cover the dough with plastic wrap and refrigerate it for at least 20 minutes.
- In a small bowl combine the sugar and cinnamon. Using a spoon or cookie scoop, roll the dough into small balls until they are round and smooth. Drop and roll the balls into the cinnamon-sugar mixture and coat well till they are completely covered.
- Place them on a baking sheet, lined with parchment paper. Bake for about 9 minutes until the edges are set and golden. The cookies may look under-baked at first, but they are done!
- Remove the snickerdoodles from the oven and allow them to sit on the pan for 5-10 minutes before moving to a cooling rack.
Video
Notes
- The cookies will seem underbaked when cooked at first. This is normal and will help keep the normal snickerdoodle texture you're used to when using cream of tartar
- Don’t overcrowd the baking sheet. Always leave enough space between the cookies so they can spread.
- Store the snickerdoodles in an airtight container at room temperature for up 4 to 5 days. For longer storage, freeze them in a freezer-safe container, where they’ll last for up to a year!
- Other ingredients to use instead of cream of tartar:
- Lemon Juice: Use one teaspoon of lemon juice for every ½ teaspoon of cream of tartar. Lemon juice activates the baking soda.
- Vinegar: Substitute every ½ teaspoon of cream of tartar with one teaspoon of vinegar.
Nutrition
Serving: 1Calories: 95kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 15mgSodium: 49mgSugar: 8g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!