Snickerdoodles without Cream of Tartar
These easy snickerdoodles without cream of tartar are the perfect snickerdoodle cookie recipe. They are soft and chewy with the a rich buttery flavor and crisp, cinnamon sugar exterior. You’ll love the tender crumb and texture of these snickerdoodle cookies.
Ingredients
- 1 cup butter (226 grams) room temperature
- 1 ¼ cups granulated sugar (250 grams)
- ¼ cup light brown sugar (26 grams) packed
- 1 large egg + 1 yolk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 ½ cups all-purpose flour (325 grams) spooned and leveled
Rolling Mixture
- ¼ cups granulated sugar (25 grams)
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats.
- Cream together butter and both sugars together for 1 minute. Add egg, egg yolk, and vanilla and continue creaming for an additional 2-3 minutes until mixture is light and fluffy.
- Add in salt, baking powder, and flour. Make sure you have measured your flour correctly, too much flour will make these cookies dry. Mix until dry ingredients are just barely incorporated, do not over mix.
- Mix together the cinnamon and sugar in a small bowl for rolling the cookie dough in. Scoop cookie dough, 2 tablespoons for small cookies or 4 tablespoons for large cookies, and roll in cinnamon sugar mixture. Place on baking sheet leaving plenty of room for cookies to spread.
- Bake small cookies for 11-13 minutes or large cookies for 13 minutes. The edges should be set.
- Let cookies cool on baking sheet for at least 5 minutes before transferring to cooling rack. Cookies will continue to cook and set up on baking sheet after being removed from oven. Let cookie cool completely before eating.
Video
Notes
To freeze the cookie dough for a later date, scoop the cookie dough into round balls and roll in the cinnamon sugar mixture. Place on a plate or small baking sheet lined with some parchment paper or foil (it’ll keep the dough from sticking) and place in the freezer for 1 hour. Remove the snickerdoodle cookie dough and place in a freezer bag or an airtight container. It is best to use within 3 months of freezing.
When you are ready to bake, remove the cookie dough from the container and let thaw for about 30 minutes, then bake according to instructions. You may need to add 1-2 minutes depending on how warm your kitchen is.
These cookies freeze very well. Once the cookies have cooled completely place them in a freezer bag or an airtight container. Let the cookies return to room temperature before eating. Eat within 3 months of freezing.
Note about the recipe: this recipe was adapted slightly since it was originally posted and an extra yolk was added after the photos were taken, so you may notice a slight discrepancy between what is written and the photos displaying one egg.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 190mg | Potassium: 9mg | Fiber: 1g | Sugar: 15g | Vitamin A: 248IU | Calcium: 26mg | Iron: 1mg