Snickerdoodles Without Cream Of Tartar
Can you make snickerdoodles without cream of tartar? Yes you can! This recipe for snickerdoodle cookies without cream of tartar makes soft, sugar-coated, chewy snickerdoodle cookies just like the traditional version! The best part? They are super easy to make, and are ready in just 30 minutes!
Servings: 12 cookies
Calories: 192kcal
Ingredients
For The Snickerdoodle Cookie Dough
- 1¼ cup all purpose flour
- ¼ tsp baking powder
- 1 tsp cinnamon
- ½ cup butter or vegan butter softened
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp lemon juice
- 2 eggs (or 2 flax eggs if vegan)
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper, set aside.
- In a medium mixing bowl whisk together the flour, baking powder and cinnamon, set aside.
- Place the softened butter and sugar into the bowl of a stand mixer, using a paddle attachment, beat on a medium speed for 2-3 minutes until light and fluffy.
- Reduce speed, add the vanilla extract, lemon juice and egg. Beat until smooth.
- Add the flour mixture and mix until just combined.
- Using a 2oz ice cream scoop, scoop cookie dough into balls and place them on the prepared baking trays, do not flatten.
- Repeat with remaining ingredients.
- In a small mixing bowl stir together the sugar and cinnamon.
- Gently roll each cookie dough ball in cinnamon sugar and return to the baking tray.
- Bake in the oven for 9-11 minutes. Cookies are done when the outer edges are lightly golden in color and the center still looks slightly undercooked.
- Remove from the oven and allow to cool for 5 minutes on the baking tray before cooling completely on a cooling rack.
- Store leftover cookies in an airtight container in a cool, dry place for up to 5 days.
Notes
- Make sure that the butter/vegan butter is softened at room temperature. It will help the sugar and butter cream together, which results in a lighter fluffier cookie.
- If you have time, chill the dough for at least an hour. This will help give the cookies a chewier texture.
- Don’t over mix the batter when adding the flour mixture.
- Cooking times may vary based on your oven. Do not over cook the cookies, keep an eye on them and remove them from the oven when the centres are looking slightly undercooked. You may want to even under bake the cookies just a bit. This will help the cookies stay chewy, light and fluffy for a longer period of time. The longer you keep your cookies in the oven, the more crispy they'll be in texture.
- The cookies are done when the edges are slightly golden and the center is still soft. They should be puffy when they come out of the oven, and as they cool they will flatten and very slightly harden.
- Substitute the butter and eggs for vegan butter and flax eggs.
- Cookie dough can be made ahead of time, rolled in cinnamon sugar and stored, covered, in the fridge for up to 2 days before cooking.
Nutrition
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 72mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g