Easy Snickerdoodles (Without Cream of Tartar)
These delightful snickerdoodles are soft and chewy with a warm cinnamon-sugar crust, making them a beloved treat for any occasion.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Should be at room temperature
- 1 ½ cups granulated sugar Plus additional for rolling
- 1 large egg Should be at room temperature
- 1 teaspoon vanilla extract
For Rolling
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy, about 2-3 minutes.
- Mix in the egg and vanilla extract until fully combined.
- Gradually stir in the dry ingredient mixture until just combined, being careful not to over-mix.
- In a small bowl, combine 3 tablespoons granulated sugar and 3 teaspoons ground cinnamon.
Baking
- Scoop out small portions of dough and roll into balls. Coat each ball in the cinnamon-sugar mixture.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown. The centers should look slightly underbaked.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve with cold milk or warm with a scoop of ice cream. Store in an airtight container to maintain softness. You can freeze cookies for up to three months.