Easy Snickerdoodle Recipe Without Cream of Tartar
Soft, chewy snickerdoodles made without cream of tartar, using simple pantry ingredients for a classic taste.
Print Pin Servings: 24 Cookies
Calories: 120kcal
Cost: 5$
Equipment
- 1 Mixing bowl (Large size for easy mixing)
- 1 Hand mixer (For creaming butter & sugar)
- 1 Cookie Scoop (Ensures even-sized cookies)
- 1 Baking Sheet (Lined with parchment paper)
- 1 Wire rack (For cooling cookies properly)
Ingredients
- 2 ¾ cups All-purpose flour - Spoon & level for accuracy
- 1 teaspoon Baking powder - Replaces cream of tartar
- ½ teaspoon Salt - Enhances flavor
- 1 cup Butter - Softened
- 1 ¼ cups Granulated sugar - Divided for dough & coating
- ¼ cup Brown sugar - Adds chewiness
- 2 Large Eggs - Room temperature
- 2 teaspoon Vanilla extrac - Pure for best flavor
- 1 ½ teaspoon Ground cinnamon - For coating & dough
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter, sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients, mixing until dough forms.
- Combine cinnamon and sugar in a small bowl. Roll dough balls in coating.
- Place on baking sheet, slightly flatten, and bake for 8-10 minutes.
- Let cookies cool on sheet for 5 minutes, then transfer to a wire rack.
Nutrition
Serving: 35g | Calories: 120kcal (6%) | Carbohydrates: 16g (5%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.2g | Cholesterol: 20mg (7%) | Sodium: 60mg (3%) | Potassium: 30mg (1%) | Fiber: 0.5g (2%) | Sugar: 8g (9%) | Vitamin A: 150IU (3%) | Calcium: 10mg (1%) | Iron: 0.5mg (3%)