Snickerdoodles without Cream of Tartar
Lightly coated in cinnamon sugar, these snickerdoodles without cream of tartar will feel right at home in your Christmas cookie tins.
Servings: 26 servings
Calories: 173kcal
Equipment
- Measuring cups and spoons or digital kitchen scale
- Two baking sheets
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Rubber spatula
- 2 tablespoon cookie scoop
- Shallow bowl
- Wire cooling rack
Ingredients
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 cup salted butter room temperature to soft
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
For rolling:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400°F (205°C), line two baking sheets with parchment paper, and set aside.
- Whisk the flour, baking soda, and salt in a medium bowl, then set aside.
- Place the butter in a large mixing bowl and beat at high speed until pale and creamy, about one minute. Scrape down the sides and bottom of the bowl, add the sugar and eggs, and mix at medium-high speed until fluffy, about one minute.
- Scrape down the bowl again, add the flour mixture, and mix at low speed until the dough clears the bottom of the bowl, about 30 seconds. Scrape down the sides and bottom of the bowl once more to ensure the dough is evenly mixed.
- Use a 2-tablespoon cookie scoop to portion all of the dough onto a sheet of parchment paper. Roll each portion between your hands to make a smooth ball.
- Stir the sugar and cinnamon together in a shallow bowl, then gently roll each dough ball in the mixture until fully coated with no bare spots.
- Place the dough balls on the prepared baking sheets, 12 per sheet, spaced about 2 inches apart. Bake for 8 to 10 minutes, then move the baking sheets to a wire cooling rack. Cool the cookies on the sheets for 10 minutes before transferring them directly to the racks to cool completely. Repeat with the remaining six cookies.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Keep the mixer on low when adding the dry ingredients to avoid overmixing, which can make the dough tough.
- Roll the dough balls gently in the cinnamon sugar to avoid flattening them before baking.
- The cookies will look puffed when you pull them from the oven, and they always remind me of mushroom caps. They will deflate and either crack or wrinkle as they cool. This is normal.
- Let the cookies cool for 10 minutes on the baking sheet before moving them so they stay intact.
- Store the cookies in an airtight container at room temperature for up to five days.
- You can freeze the baked cookies in a freezer-safe container or zipper-top bag for up to two months.
Nutrition
Serving: 1serving | Calories: 173kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 176mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 252IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg