This recipe requires one less ingredient than traditional Snickerdoodles since it does not include cream of tartar. It is simpler to make, while remaining just as delicious as the classic, and it produces a thicker, soft baked style cookie. Cinnamon sugar Snickerdoodles are the perfect dessert to make no matter the occasion.
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Snickerdoodle Cookies are a crowd pleaser, and for good reason! They are incredibly delicious given their simplicity to make and how few ingredients are necessary.
Snickerdoodles are sugar cookies, with a hint of vanilla, which have been rolled in a cinnamon sugar mixture before being baked. The recipe was invented either in New England or Pennsylvania, as they have been very popular with the Amish community.
Traditional recipes use cream of tartar, which creates a chewier cookie and cracks on top. This recipe is made without cream of tartar and results in a thicker, soft baked cookie.
Snickerdoodles without cream of tartar taste very similar to the classic version and are the perfect dessert to serve for Christmas and the holidays.
This soft baked cookie tastes like sweet vanilla and cinnamon butter. Snickerdoodles are one of the best cookies and are loved by children and adults for their simple and nostalgic comforting flavor.
For additional simple cookie recipes to try, check out these Gingerbread Cookies Without Molasses and Dark Chocolate No Bake Cookies.
Other holiday cookie favorites include White Chocolate Cranberry Cookies, Dark Chocolate Chip Walnut Cookies, and Pumpkin Chocolate Chip Cookies.
Why This Recipe Works
This recipe keeps it simple and only uses pantry staples. There is no cream of tartar required, which you may not even keep on hand since it’s not a routinely used ingredient for a lot of people.
Snickerdoodle Cookies are very quick and easy to prepare. You’ll just need a couple of bowls and an electric mixer.
This recipe makes thick, soft baked cookies. They even stay soft for several days when properly stored.
How To Make Snickerdoodle Cookies Without Cream of Tartar
Ingredients
The best part of this recipe is that it’s made with all pantry staples that you likely have on hand already!
- All purpose flour
- Sugar: divided. You will use some sugar in the dough and some sugar for the cinnamon sugar mixture that the cookies are coated in.
- Baking Powder
- Salt
- Cinnamon
- Vanilla Extract
- Unsalted Butter: at room temperature
- Egg
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out about an hour before you begin to allow it to come to room temperature.
Preheat your oven to 350°F.
Create!
Combine the flour, baking powder and salt in a small bowl and stir to combine.
Cream together the butter and the sugar for the dough in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.
Add the egg and vanilla extract and continue to mix until well blended.
Lower the speed and gradually add the flour mixture until fully incorporated.
Refrigerate the dough for 30 minutes.
Scoop out a tablespoon of dough and roll into a ball. Place on a parchment paper-lined rimmed baking sheet. Repeat until all of the dough is rolled.
Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon and sugar until fully coated. Return to the baking sheet, leaving 2-inches in between each dough ball.
Flatten each ball of dough to approximately 1/2-inch thick.
Bake 8-10 minutes, or until the bottom edges are just lightly golden brown.
Present!
Serve warm or at room temperature. These cookies pair well with a cold glass of milk or a hot cup of coffee or tea.
Tips and Techniques
- Be sure the butter is at room temperature and soft before you begin. This allows for it to be fully and evenly incorporated into the dough.
- Chilling the dough brings the temperature of the butter back down and will make for thicker, soft-baked cookies.
- Store snickerdoodle cookies at room temperature in a ziplock bag or airtight container to keep them soft for up to 2-3 days.
FAQ’s
Can You Freeze Snickerdoodle Cookies?
These snickerdoodle cookies can be frozen. Simply place the cookies on a baking sheet in the freezer. Once frozen, transfer to a freezer bag or airtight container. They can be reheated in the microwave for 15-20 seconds or in the oven at 300°F for 5-7 minutes.
What Does A Snickerdoodle Taste Like?
A snickerdoodle cookie tastes like a sugar cookie, but with cinnamon.
More Cookie Recipes
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Soft Baked Snickerdoodle Cookies
Ingredients
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar (for rolling)
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Combine the flour, baking powder and salt in a small bowl and stir to combine.1 1/3 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- Cream together the butter and the sugar for the dough in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.6 tablespoons unsalted butter, 1/2 cup granulated sugar
- Add the egg and vanilla extract and continue to mix until well blended.1 egg, 1/2 teaspoon vanilla extract
- Lower the speed and gradually add the flour mixture until fully incorporated.
- Refrigerate the dough for 30 minutes.
- Scoop out a tablespoon of dough and roll into a ball. Place on a parchment paper-lined rimmed baking sheet. Repeat until all of the dough is rolled.
- Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon and sugar until fully coated. Return to the baking sheet, leaving 2-inches in between each dough ball.1/2 teaspoon cinnamon, 1/2 cup granulated sugar
- Flatten each ball of dough to approximately 1/2-inch thick.
- Bake 8-10 minutes, or until the bottom edges are just lightly golden brown.
- Serve warm or at room temperature. These cookies pair well with a cold glass of milk or a hot cup of coffee or tea.
Notes
Tips and Techniques
- Be sure the butter is at room temperature and soft before you begin. This allows for it to be fully and evenly incorporated into the dough.
- Chilling the dough brings the temperature of the butter back down and will make for thicker, soft-baked cookies.
- Store snickerdoodle cookies at room temperature in a ziplock bag or airtight container to keep them soft for up to 2-3 days.
