Snickerdoodle Recipe Without Cream Of Tartar

• Butter. I always bake with unsalted butter, but if you don’t have any on hand, salted butter works too! And there’s no need to make any adjustments to the salt amount of the recipe.
  
  
• Kosher Salt: Kosher salt is the best salt for baking recipes. But you can replace the kosher salt in the recipe with table salt. Just use half the amount listed in the recipe when you do!

My Best Recipe Tips

For Making The Cookie Dough

• Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing. For the best cookies, use a rubber spatula to scrape down the paddle and the bowl repeatedly. I like to liberally scrape things down two to three times during the creaming process (once after every minute of creaming). Once after every egg addition, and finally, two more times after adding the dry ingredients (the first time after ALL the dry ingredients have JUST been added, the second time after they’ve just been mixed together).

And Coating The Snickerdoodles

• Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking. To make things more efficient, I create a “snickerdoodle cookie assembly line” that starts with using a cookie dough scoop to portion the dough into even cookie dough balls. Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping. Toss and coat every single dough ball completely.
  
  
• For the best snickerdoodle cookies, be sure to cover your cookie dough balls with a LOT of the cinnamon sugar topping. But be warned: you may still end up with some of it leftover since the recipe makes a generous amount. I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).

For Baking The Cookies Perfectly

• Snickerdoodle cookies are baked at a higher temperature than most other drop cookie recipes.This higher temperature encourages the baking powder to activate quickly, puffing the centers of the cookies as they bake. When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges. 
  
  
• I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.