Go Back

Snickerdoodles Without Cream of Tartar

These classic snickerdoodle cookies deliver all the signature qualities you crave - crispy edges, soft and tender centers, and that irresistible cinnamon sugar coating. Using baking powder instead of cream of tartar, this recipe creates perfectly chewy cookies with a light texture using simple ingredients you already have in your pantry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • 1/3 cup granulated sugar
  • 2 tablespoons ground cinnamon

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling rack
  • Small shallow bowl
  • Cookie scoop or tablespoon

Method
 

  1. Preheat your oven to 375°F and line two baking sheets with parchment paper or silicone mats. Position your oven racks in the upper and lower thirds of the oven for even baking.
  2. Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set this mixture aside while you prepare the wet ingredients.
  3. Beat the softened butter and 1 1/2 cups sugar in a large bowl with an electric mixer on medium-high speed for 3 to 4 minutes. The mixture should look pale, fluffy, and nearly doubled in volume.
  4. Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract. Scrape down the sides of the bowl to ensure everything combines evenly.
  5. Add the flour mixture to the wet ingredients and mix on low speed just until no white streaks remain. Avoid overmixing once the flour goes in. If dough seems too soft to scoop, refrigerate it for 10 to 15 minutes to firm up.
  6. Combine the 1/3 cup sugar and cinnamon in a small shallow bowl, mixing thoroughly with a fork to distribute the cinnamon evenly through the sugar.
  7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. Roll each ball generously in the cinnamon sugar mixture, coating all sides completely. Place the coated balls 2 inches apart on your prepared baking sheets.
  8. Bake for 10 to 12 minutes, rotating the pans halfway through for even browning. The cookies are done when the edges look set and lightly golden but the centers still appear slightly underdone and puffy.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This resting period allows them to firm up enough to move without breaking. Cool completely on a rack.

Notes

For extra thick and chewy snickerdoodles, refrigerate your shaped and coated cookie dough balls for 30 minutes before baking. The chilled dough spreads less in the oven, creating taller cookies with softer centers and more dramatic crackled tops. Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.