Get the Recipe: Snickerdoodle Recipe Without Cream of Tartar
This snickerdoodle recipe makes snickerdoodles that are soft and chewy in the middle, yet crispy and lightly puffed around the edges. The best part? Unlike most traditional snickerdoodle recipes, this recipe does NOT use cream of tartar. The recipe uses baking powder instead! As a result, it's likely that you already have all the ingredients you need to make these cookies at home!
Ingredients
For the Snickerdoodle Topping
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 2 Tablespoons ground cinnamon
For the Snickerdoodle Dough
- 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
For the Snickerdoodle Cookies Without Cream of Tartar
- Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.
- Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.
- Make the snickerdoodle cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
Can you freeze snickerdoodles without cream of tartar?
Yes! You can freeze the snickerdoodles in two ways:Freeze the unbaked cookie dough.
After portioning the dough into balls, place the balls on a parchment lined sheet pan and freeze for 30 minutes, or until the dough is hard enough to handle without being sticky. Transfer to a zip-top freezer bag and freeze for up to 3 months. Note that the dough will be frozen WITHOUT the snickerdoodle topping. When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping. There’s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe, but increase the Bake Time to 14 minutes.Freeze the baked cookies.
Individually wrap any leftover cookies in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave before serving. Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!