Snickerdoodles Without Cream Of Tartar
You can absolutely make snickerdoodles without cream of tartar with my easy recipe. I bake these soft, sugar coated, chewy snickerdoodles often, and they taste just like the traditional version. What I enjoy most is how simple they are to prepare, and I can have a warm batch out of the oven in about 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
- My #1 Secret Tip for this recipe is to Soften the Butter! For the best results, I make sure my butter or vegan butter is softened to room temperature. This helps the sugar and butter cream together, giving my cookies a lighter and fluffier texture. So good!
- Chill The Dough: If I have the time, I like to chill the dough for about an hour in the fridge. This helps give my snickerdoodles without cream of tartar a chewier texture.
- Avoid Overmixing: I make sure not to overmix the batter when adding the flour mixture, because overmixing can result in tough cookies.
- Don’t Overcook: Cooking times can vary depending on your oven. I make sure not to overcook my cookies and keep an eye on them, removing them when the centers still look slightly undercooked. I even like to underbake them just a bit to help them stay chewy, light, and fluffy for longer. The longer they stay in the oven, the crispier they'll become.
- Cookies Will Fall As They Cool: I know my cookies are done when the edges are slightly golden and the center is still soft. They come out of the oven puffy, and as they cool, they flatten a bit and firm up just slightly.
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