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a stack of snickerdoodles, with the top cooking having a bite taken out of it.
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5 from 15 votes

📖 Snickerdoodles Without Cream of Tartar

This easy snickerdoodle recipe is simple and wonderful. It uses standard pantry ingredients to make soft and chewy cookies with the perfect amount of cinnamon spice. These snickerdoodles without cream of tartar are perfect any time of year, and great for the holidays too!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 187kcal
Author: Meredith

Ingredients

Snickerdoodle Cookie Dough Ingredients

  • ½ C salted butter, softened*
  • 1 large egg
  • ¾ C granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 + ¼ C all-purpose flour

Cinnamon-Sugar Mixture for Rolling

  • 4 tablespoon granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat your oven to 400°F. Set baking pans aside to use once the dough is ready.
  • In a large mixing bowl, cream the softened butter, sugar, and egg together until smooth and well combined.
  • Once a uniform mixture has been created, add in the vanilla and stir to incorporate.
  • Slowly stir in the baking powder and all-purpose flour until a dough is formed.
  • If your dough is sticky, cover your mixing bowl and refrigerate your dough for 30 minutes - 1 hour (up to overnight if that is better for your schedule). This will make it easier to roll.
  • In a small bowl, make the cinnamon-sugar mixture by stirring together the ground cinnamon and sugar.
  • Using a medium cookie scoop (or approximately 2 Tablespoons) scoop dough into your hand and roll into a ball. Roll each dough ball in the cinnamon-sugar mixture to fully coat. Place rolled dough balls onto ungreased cookie sheets, leaving about 2 inches in between them.
  • Bake each tray of cookies for 8-10 minutes. Remove from the oven when the edges just look set. Do NOT overbake to ensure you have soft and chewy cookies (the cookies will continue to set up after they’re pulled out of the oven).
  • Allow the cookies to cool on the baking sheet for about five minutes and then transfer them to a wire rack to cool completely.
  • Serve and enjoy!
  • Store cooled cookies in an airtight container at room temperature for up to 3-4 days.

Notes

*If you prefer to use unsalted butter, add ½ teaspoon of salt to your dough.
*Do NOT overbake your snickerdoodles! To get soft and chewy snickerdoodles, you need to pull them out of the oven once the edges are JUST set and starting to turn golden brown. Per the directions, leave them on the cookie sheet for about five minutes before transferring them to a wire rack to cool completely. This will give your cookies time to continue to set, and will result in nice and soft snickerdoodles!

Nutrition

Calories: 187kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 102mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 258IU | Vitamin C: 0.02mg | Calcium: 33mg | Iron: 1mg