Description
Soft, chewy, and full of cinnamon sweetness, these Snickerdoodle Cookies Without Cream of Tartar are simple to make yet incredibly delicious. They’re buttery, tender inside, and lightly crisp at the edges, perfect with coffee or milk.
Ingredients
½ cup (113.5 g) butter, room temperature
¾ cup (150 g) granulated sugar
1 large egg, room temperature
1 teaspoon Simply Organic Pure Madagascar Vanilla Extract
1 teaspoon baking powder
¼ teaspoon (0.25 teaspoon) salt
1⅓ cups (185 g) all-purpose flour
Cinnamon/Sugar Mixture:
3 tablespoons granulated sugar
½ tablespoon (0.5 tablespoon) cinnamon
Instructions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.
3. Add the egg and vanilla extract, mixing on low speed until smooth, about 30 seconds.
4. Slowly add baking powder, salt, and flour. Mix just until the flour is incorporated and no dry streaks remain. Avoid overmixing.
5. Scoop the dough into large balls using a 3-tablespoon cookie scoop. Roll each ball in the cinnamon-sugar mixture to coat evenly.
6. Place 6–8 cookie dough balls on each prepared baking sheet, leaving space between them.
7. Bake for 10-13 minutes, or until the edges are lightly golden. The centers should still look soft.
8. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room-temperature butter and eggs for the best texture.
Lightly spoon flour into your measuring cup to avoid packing – this keeps cookies soft.
If your kitchen is warm, chill the dough for 10 minutes before rolling.
For a slightly crispier cookie, bake for 1–2 minutes longer.
Store cookies in an airtight container for up to 5 days at room temperature, or freeze dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American