Description
Snickerdoodles are a classic, chewy cookie that’s easy to make and absolutely irresistible. This recipe for Snickerdoodles Without Cream Of Tartar delivers the same delightful cinnamon-sugar flavor, but with a simpler ingredient list.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 teaspoons ground cinnamon
Instructions
1. – Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. – In a large bowl or a stand mixer, cream the softened butter and 1 1/4 cups of the granulated sugar until light and fluffy, about 2-3 minutes.
4. – Beat in the eggs one at a time, then stir in the vanilla extract.
5. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. – In a small bowl, mix the remaining 1/4 cup of granulated sugar with the ground cinnamon.
7. – Scoop rounded tablespoons of dough and roll them into balls. Roll the dough balls in the cinnamon-sugar mixture to coat them completely.
8. – Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. – Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft.
10. – Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– For a chewier cookie, bake for the full 10 minutes.
– Store the cooled cookies in an airtight container at room temperature for up to 1 week.
– Feel free to adjust the amount of cinnamon to your personal taste preference.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American