These snickerdoodle cookies (without cream of tartar) are made with adding baking powder as a substitute. They are sweet, chewy, and rolled in cinnamon and sugar.
These snickerdoodle cookies without cream of tartar are so quick and easy to make, and taste so good. They’re almost like a churro in cookie form. Cream of tartar is a standard leavening agent usually combined with baking soda, but here we’ve skipped both of those and substituted them with baking powder.
If you have cream of tartar and would like to try using that instead you can try my other snickerdoodle cookie recipe here. And if you love cinnamon and sugar stuff you should also try my chai blondies with cinnamon chips, or my Mom’s famous cinnamon rolls.
WHY YOU WILL LOVE THESE
COMMON INGREDIENTS- Without the cream of tartar, these snickerdoodle cookies are made with all basic ingredients that are usually on hand.
QUICK & EASY- These cookies don’t require and chilling time, and can be made in less than thirty minutes total.
CINNAMON & SUGAR- Rolled in cinnamon and sugar makes these a crowd favorite that everyone seems to love.
- Butter- It is best if the butter is room temperature, but not too soft. Allow it to sit out for about an hour or so before.
- Sugar- These cookies only require granulated sugar.
- Egg- The egg needs to be room temperature just like the butter.
- Baking Powder- This is the leavening agent used as a substitute for the cream of tartar.
- Flour- weighing or sifting your flour is always suggested so the cookies don’t turn out too flat, or too puffy.
STEP BY STEP INSTRUCTIONS
STEP 1- Prep Pans and Oven. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
STEP 2- Wet Ingredients. Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and mix on low until smooth, about 30 seconds.
STEP 3- Dry Ingredients. Slowly mix in baking powder, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP 4- Cinnamon/Sugar. Scoop the dough into large balls, I like to use a 3 TBSP cookie scoop for these. Roll in cinnamon sugar mixture.
STEP 5- Bake. Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You’re looking for a nice light golden brown around the edges. Be careful not to over bake, or you will lose the chewy factor we are going for.
EXPERT BAKING TIPS
The butter and eggs should not be completely chilled from the fridge, allow them to come to room temperature. I try to let them sit out for about 45-60 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your cookies look slightly puffed up after baking, slam your pan down onto the counter straight out of the oven and this will help them settle a bit.
Snickerdoodle are rolled in a cinnamon and sugar mixture before baking, whereas sugar cookies are often times just rolled in sugar.
Snickerdoodles or also called snip doodles, have been around since the 1800’s. They are believed to have a German origin.
Without subbing baking powder for cream of soda, the cookies would be very flat. Both cream of tartar and baking powder help the cookies to puff which allows them to be softer.
STORING AND FREEZING
These cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a month. If doing that, do not roll cookie dough in cinnamon sugar until right before baking.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER POPULAR COOKIE RECIPES TO TRY
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Snickerdoodle Cookies (without cream of tartar)
- ½ cup butter room temp
- ¾ cups granulated sugar
- 1 large egg room temp
- 1 tsp vanilla
- 1 tsp baking powder
- ¼ tsp salt
- 1⅓ cups all-purpose flour
- 3 tbsp granulated sugar
- ½ tbsp cinnamon
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and vanilla and mix on low until smooth, about 30 seconds.
- Slowly mix in baking powder, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 TBSP cookie scoop for these. Roll in cinnamon sugar mixture.
- Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a nice light golden brown around the edges. Be careful not to over bake, or you will lose the chewy factor we are going for.