Snickerdoodles Recipe without Cream of Tartar
These Snickerdoodles without Cream of Tartar are soft and chewy with sweet cinnamon flavor. Total crowd-pleasers!
Servings: 18 (Makes 3 dozen cookies)
Calories: 243kcal
Ingredients
For the Cookie Batter
- 1 cup granulated sugar (200g)
- ½ cup light brown sugar packed (88g)
- 1 cup unsalted butter softened
- 2 large eggs
- 2 teaspoons lemon juice
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups flour (340g)
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
For Rolling
- ¼ cup sugar (50g)
- 2 teaspoons cinnamon
Instructions
- Using a stand mixer with the whisk attachment, beat granulated sugar, brown sugar, and butter together on medium-high speed. Beat until light and fluffy, about 2 minutes, scraping down the bowl as necessary.
- Add in eggs, lemon juice, and vanilla. Beat for 1 more minute, until well-combined.
- Whisk flour, baking soda, and salt together in another bowl.
- Use a sturdy spatula or wooden spoon to stir the dry ingredients into the batter, just until combined.
- Put batter into the refrigerator for 15 minutes.
- While batter is chilling, mix sugar and cinnamon together in a small bowl.
- Scoop batter into small balls, then roll balls into cinnamon-sugar mixture.
- Place on a small sheet pan or plate, and chill for another 15-30 minutes.
- While cookie balls are chilling, preheat oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- When cookie balls are chilled, place on the baking sheets, 2 inches apart.
- Bake for 12-14 minutes, switching the baking sheets from top to bottom and front to back halfway through.
- Let cool on baking sheet for 2 minutes, then move onto a cooling rack.
- When one of the baking sheets is cool, line again with parchment paper and bake the last dozen cookies.
Notes
Make-Ahead Notes: Snickerdoodles will stay fresh for 3-5 days after baking. Just keep at room temperature in an airtight container. You can also freeze them.
Expert Tips: For this recipe, you can absolutely use a hand mixer instead of a stand mixer for this cookie dough. Put the hand mixer on high, and know that it will take longer to get to the right consistency. Try multiplying the mixing time by 1.5 or 2.
Don’t overmix your dough if you like a chewy cookie. The more you beat the mixture, the cakier you cookies will turn out.
The more you chill the dough for this recipe, the thicker your cookies will be. We like 30 minutes overall so that the cookies rise a little, but are still chewy. If you want them to rise higher, add more chill time. On the contrary, if you like flat, very chewy cookies, you can skip chilling the dough.
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 151mg | Fiber: 1g | Sugar: 19g
