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Snickerdoodle Recipe Without Cream of Tartar

Soft, chewy snickerdoodles coated in cinnamon-sugar made with baking powder instead of cream of tartar for an easy pantry-friendly cookie everyone will love.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Electric mixer
  • Whisk
  • Two large mixing bowls
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Small shallow bowl
  • Cookie scoop or tablespoon measure
  • Cooling racks

Method
 

  1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl whisk together flour, baking powder, and salt; set aside.
  3. Using an electric mixer, cream butter and 1 1/2 cups sugar on medium-high speed for about 3 minutes until pale and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla until combined.
  5. Reduce mixer speed to low and gradually add the flour mixture just until no dry streaks remain; do not overmix.
  6. Stir together 3 tablespoons sugar and 1 1/2 tablespoons cinnamon in a small shallow bowl.
  7. Scoop tablespoon-sized balls of dough, roll each in the cinnamon-sugar to coat, and place 2 inches apart on prepared baking sheets.
  8. Bake for 11–13 minutes until edges are set and centers look slightly underbaked.
  9. Let cookies cool on the baking sheet for 3 minutes, then transfer to wire racks to cool completely.

Notes

For chewier cookies, pull them from the oven at 11 minutes; for crisper edges, bake closer to 13 minutes.