Snickerdoodle Cookies Without Cream of Tartar
These easy snickerdoodles without cream of tartar come out perfectly soft and chewy with that signature cinnamon sugar crackle on top.
Servings: 32 cookies
Calories: 137kcal
Ingredients
For the dough:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, (2 sticks) softened to room temperature
- 1 ⅓ cup granulated sugar
- 1 large egg + 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
For cinnamon sugar topping:
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375ËšF adn line two baking sheets with parchment paper. Set asdie.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a bowl of a stand mixer or using a hand-held mixer, cream butter and sugar together until light and fluffy, about 2-3 minutes. Add in egg and egg yolk and vanilla extract and mix until just combined. Scrape the side of the bowl and mix again quickly if needed. With mixer on low, gently add in flour mixture little by little. Dough will be thick.
- On a plate, combine the cinnamon and sugar topping with your fingers. Using a cookie scoop to help make even amounts, form a 1 ½" ball of dough with your palms. Roll in the cinnamon sugar mixture. Place on cookie sheet 2 inches apart. Bake for 9-10 minutes.
Notes
STORING: These cookies hold up really well for 2-3 days. Store in an airtight container at room temperature.Â
FREEZING: You can also freeze these cookies. Wrap them tightly or seal them in freezer-safe plastic bag. Cookies can be frozen for up to 3 months.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg