Snickerdoodle Cookies (without cream of tartar)
Looking for the best Snickerdoodle Cookies recipe? Call off your search party and pull out a jug of milk because these are what you’ve been missing, soft and fluffy inside, slightly crispy on the outside, with fragrant cinnamon in every single bite.
Servings: 14 cookies
Equipment
- #40 Cookie Scoop
Ingredients
- 4 oz unsalted butter room temperature, 113 g
- ⅔ cup granulated sugar 133 g, divided, use 2 tablespoons or 22 g for rolling
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ⅓ cup all-purpose flour 175 g
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoon cinnamon divided, use 1 teaspoon for rolling
Instructions
- Preheat the oven to 375°F
- Measure out ⅔ cup of sugar and set aside 2 tablespoons for rolling. Add the remaining sugar and 1 stick of softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 to 2 minutes.
- Add 1 whole egg along with 1 teaspoon of vanilla, and beat for another minute or two until thoroughly combined and fluffy.
- In a small bowl, sift together 1 ⅓ cup of flour, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon. Then stir in ¼ teaspoon of kosher salt until evenly distributed.
- With the mixer on low speed, add the flour mixture to the wet ingredient mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.
- Mix the 2 tablespoons of sugar, set aside earlier, with 1 teaspoon of cinnamon in a shallow dish for topping.
- Divide the dough with a small cookie scoop (1 ½ tablespoon) and roll into dough balls about 1 ½” in size.
- Roll the dough ball entirely and generously in cinnamon sugar. Place them on a parchment line baking sheet about 2” apart. Don’t flatten them.
- Bake for 10 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To use cream of tartar in this recipe, add ½ teaspoon of cream of tartar and ½ teaspoon of baking soda. And reduce baking powder to ½ teaspoon.
- This recipe will make about 20 smaller 2” cookies or 14 larger 2.5” cookies.
- Bake the smaller cookies for 8 - 9 minutes, and the larger cookies for 10 - 11 minutes.
Nutrition
Serving: 34g | Calories: 136kcal
