Snickerdoodle Cookies Without Cream of Tartar
Soft, chewy, and perfectly spiced snickerdoodle cookies made without cream of tartar. These cookies offer the classic cinnamon-sugar flavor you love with a simplified ingredient list.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar for rolling
- 2 teaspoons ground cinnamon for rolling
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients until just blended.
- Cover the dough and chill for at least 1 hour or overnight.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, mix together the 1/4 cup of sugar and cinnamon for rolling.
- Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition Information (per cookie)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 70mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2g