Snickerdoodle Cookies without Cream of Tartar Recipe
Introduction
These Snickerdoodle Cookies are delightfully soft and chewy, made without cream of tartar for a simple twist on a classic treat. Coated in a cinnamon-sugar mixture, they offer a warm, comforting flavor perfect for any occasion.
Ingredients
- 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
- ¼ cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, beat the butter and ¾ cup sugar with an electric mixer until the mixture is light and fluffy.
- Step 3: Add the egg and vanilla extract, then beat until fully combined.
- Step 4: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, mixing until just combined.
- Step 5: Use a medium cookie scoop to portion the dough, then roll each scoop into a ball using your hands.
- 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 evenly.
- Step 7: Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Step 8: Bake the cookies for 10 minutes. The cookies should be thick and puffy when removed, and they will sink slightly as they cool.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a softer texture, substitute half of the all-purpose flour with cake flour.
- Try adding a pinch of nutmeg or ground cloves to the cinnamon-sugar topping for extra spice.
- If you prefer crispier cookies, bake for an additional 1-2 minutes but watch closely to prevent burning.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To refresh slightly softened cookies, warm them in a 300°F oven for 5 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without cornstarch?
Cornstarch helps give the cookies a tender, soft texture. If you don’t have it, you can replace it with an equal amount of flour, but expect a slightly firmer cookie.
Why is there no cream of tartar in this recipe?
This version swaps cream of tartar for baking powder and baking soda, making it easier to prepare with common pantry ingredients while still maintaining the classic snickerdoodle taste and texture.
PrintSnickerdoodle Cookies without Cream of Tartar Recipe
These Snickerdoodle Cookies are a classic cinnamon-sugar treat made without cream of tartar. They feature a soft, puffy texture with a sweet cinnamon coating, perfect for those who want a traditional snickerdoodle flavor using common pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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: 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, use an electric mixer to beat the butter and ¾ cup granulated sugar together until the mixture is light and fluffy, which will give the cookies a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, creating a smooth dough base.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Slowly add these dry ingredients to the wet mixture and beat until well incorporated.
- Form Dough Balls: Using a medium cookie scoop, portion out the dough and roll each portion into a ball with your hands.
- Prepare Cinnamon Sugar Topping: In a small bowl, whisk together ¼ cup granulated sugar and 2 teaspoons ground cinnamon.
- Coat Dough Balls: Roll each cookie dough ball in the cinnamon-sugar mixture, fully coating each ball for that signature snickerdoodle flavor and texture.
- Arrange for Baking: Place the coated cookie balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes. The cookies should come out thick and puffy and may slightly sink as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely for the best texture.
Notes
- Using cornstarch in the dough helps create a soft and tender cookie texture.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the topping slightly.
- Ensure the butter is at room temperature for easier mixing and better cookie texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Cookies will puff up during baking and then slightly flatten as they cool, which is normal.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
Keywords: snickerdoodle cookies, cinnamon sugar cookies, soft cookies, easy cookie recipe, cookies without cream of tartar
