Go Back
–+ servings

Snickerdoodle Recipe without Cream of Tartar

Megan
This Snickerdoodles without Cream of Tartar recipe is exactly as amazing and easy as it sounds. It’s a snickerdoodle recipe without cream of tartar that makes the same soft, chewy and buttery, cinnamon sugar coated cookies you know and love. This quick and easy cookie recipe is also no chill. Meaning you can have fresh snickerdoodle cookies in under 30 minutes.
4.80 from 5 votes
print it pin it
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Celebrations, Dessert, Snack
Cuisine American
Servings 22 medium cookies

Equipment

  • 2 baking sheets
  • 3 mixing bowls
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • parchment paper
  • 1 medium (2 tbsp) cookie scoop optional

Ingredients
  

Snickerdoodle Topping

  • ¼ cup (50 g) granulated sugar
  • 2 tsp (6 g) ground cinnamon

Snickerdoodle Cookie Dough

  • 2½ cups (300 g) all purpose flour
  • 2 tsp (12 g) baking powder
  • 2 tsp (5 g) cornstarch
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened but still cool to the touch
  • 1¼ cup (250 g) granulated sugar
  • 1 large egg (US), room temperature
  • 1 large egg yolk (US), room temperature
  • 2 tsp (10 ml) vanilla extract

Instructions
 

  • Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper.
  •  In a small mixing bowl, whisk the granulated sugar and ground cinnamon together until well combined. 
  • In mixing bowl, whisk the flour, baking powder, cornstarch, ground cinnamon and salt together until well combined. 
  • In a large mixing bowl or stand mixer, beat the butter and sugar together on medium speed until light and fluffy. This takes about 2-3 minutes. Scrape the sides and bowl as needed. With the mixer on low, beat in the egg, yolk and vanilla extract one at a time until fully combined. Scrape the sides and bowl.
  • With the mixer on low or by hand, mix in the dry ingredients until JUST combined. Scrape the sides and bottom of the bowl. If needed, mix the dough together briefly to incorporate any stray dough or wet ingredients.
  • Using a medium cookie scooper or spoon, scoop about 2 tablespoons (30 ml) of cookie dough. Roll into a ball and roll into the cinnamon sugar mixture. Place the cinnamon sugar coated balls of snickerdoodle cookie dough onto the lined baking sheets about 3 inches apart. 
  • Bake the snickerdoodles for about 8-10 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed with little cracks across the top. Cool the snickerdoodle cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and lightly golden brown. 
For the best tasting cookies the next day: The easiest way to give your cookies that “fresh from the oven” taste the next day is to microwave them for about 15-20 seconds and enjoy immediately.
These cookies can be stored in an airtight container at room temperature for up to 2-3 days.
Keyword No Chill Cookie, Snickerdoodle Recipe, Snickerdoodle Recipe without Cream of Tartar, Snickerdoodles without Cream Of Tartar
did you make this recipe?tag @olivesnthyme on Instagram