Snickerdoodles are one of Trey’s favorite cookies. And most recipes call for cream of tartar, which for whatever reason, is not something I always have on hand (or I do, but it’s expired … again).
So, this is my favorite soft and chewy snickerdoodle cookie recipe without cream of tartar. I thought I’d share just in case anyone else out there has this same issue as me, ha.Jump to Recipe
The recipe below will make one dozen cookies, but feel free to double, especially if you plan to freeze the dough in balls so you only have to bake a few at a time. This is usually what we do at my house. 🙂
If you bake the dough chilled, they will spread some (as you can probably tell from the photo above and the final cookie photos), but when I bake straight from the freezer, they usually don’t spread as much. This makes the centers slightly more doughy, which I also love.
Either way, these are some delicious snickerdoodle cookies!
Happy baking, friends! xo. Emma
Soft and Chewy Snickerdoodles (without cream of tartar)
- ⅓ cup butter softened
- ¼ cup + 1 tablespoon white sugar granulated
- ¼ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 ¼ cup flour all-purpose
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- In a medium size bowl, cream together the softened butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar until well combined. Then, stir in the egg and vanilla extract until just combined.
- In another bowl, whisk together the 1 teaspoon cinnamon, flour, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients and stir until a soft dough ball forms. Cover and chill in the refrigerator for at least 30 minutes or up to overnight.
- In a small bowl, stir together the 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Divide the chilled dough into 12 balls and roll in the cinnamon sugar mixture.
- Bake at 350°F for 10-12 minutes. Allow to cool on a cooling rack just after baking.