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Recipe for Snickerdoodle Cookies Without Cream of Tartar

Recipe for Snickerdoodle Cookies Without Cream of Tartar

This Snickerdoodle cookie recipe without cream of tartar delivers soft, chewy, cinnamon-sugar perfection using simple ingredients you already have. No cream of tartar needed, just the cozy flavor and nostalgic warmth you love.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Dough 30 minutes
Total Time 55 minutes
Servings: 4
Course: Cookies
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Unsalted Butter Softened to room temperature
  • ¾ cup Granulated Sugar For dough and rolling
  • 1 Egg Room temperature
  • 1½ cups All-Purpose Flour Spoon and level for accuracy
  • 1 tsp Baking Powder Replaces cream of tartar
  • ¼ tsp Salt Enhances flavor
  • 1 tsp Ground Cinnamon Adds classic Snickerdoodle warmth
  • 1 tsp Vanilla Extract Optional for deeper flavor
  • 2 tbsp Cinnamon Sugar For rolling before baking

Equipment

  • 1 Large Mixing Bowl For combining butter, sugar, and eggs
  • 1 Hand or Stand Mixer To cream butter and sugar until fluffy
  • 1 Baking Sheet Line with parchment paper for even baking
  • 1 Cookie Scoop Helps form uniform cookie balls
  • 1 Cooling Rack Keeps cookies from becoming soggy

Method
 

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy. Add the egg and vanilla, then mix until smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
  4. Form the Dough: Gradually add the dry mixture to the wet ingredients until a soft dough forms.
  5. Chill the Dough: Cover and refrigerate for at least 30 minutes to enhance texture and prevent spreading.
  6. Roll and Coat: Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in cinnamon sugar.
  7. Bake: Place on the prepared baking sheet and bake for 8–10 minutes, or until edges are lightly golden.
  8. Cool and Serve: Let cookies cool on the tray for 2 minutes before transferring to a cooling rack. Enjoy warm with Coconut Mojito Recipe or a glass of milk!

Notes

  • Chill your dough for better control and texture.
  • Store leftovers in an airtight container for up to 5 days at room temperature.
  • For a creative spin, try the Brown Butter Snickerdoodle version from the variations above.
  • Pairs perfectly with cozy recipes like King Arthur Brownie Recipe or Apple Chickpea Salad for a dessert-meets-balance combo.
Recipe for Snickerdoodle Cookies Without Cream of Tartar
Recipe for Snickerdoodle Cookies Without Cream of Tartar