Snickerdoodle Recipe Without Cream Of Tartar

Soft and chewy Snickerdoodle Recipe Without Cream of Tartar! This easy snickerdoodle cookie recipe is made with basic pantry ingredients and is ready in just 20 minutes. It's similar to our Pumpkin Snickerdoodles, without the pumpkin puree and cream of tartar.

Course Dessert

Cuisine American

Keyword Cookies, Pumpkin

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 148kcal

Author Darcey Olson

Cost $5

Ingredients

COOKIE DOUGH

2⅓ cup All-purpose Flour
1 tsp Baking Powder
1 tsp Kosher Salt
½ tsp Ground Cinnamon
1 cup Unsalted Butter, Softened
1½ cup Granulated Sugar
1 large Egg, Room Temperature
2 tsp Vanilla Extract
1 tsp Fresh Lemon Juice

CINNAMON SUGAR

¼ cup Granulated Sugar
1 Tbsp Ground Cinnamon

Instructions

Pre-heat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
Add the flour, baking powder, salt and ground cinnamon to a small mixing bowl and whisk to combine. Set aside.
Add the sugar and butter to the bowl of a stand mixer. Beat on medium-high for about 2-3 minutes. Use a rubber spatula to scrape the mix from the sides of the bowl, as needed.
Reduce to low speed and add the egg, vanilla and lemon juice. Beat until just combined. Use a rubber spatula to scrape the mix from the sides of the bowl, as needed.
Slowly add the dry ingredients and beat until just combined. Use a rubber spatula to scrape the mix from the sides of the bowl, and beat for a final 30 seconds.
Make the cinnamon sugar by adding the two ingredients to a small bowl and mixing to combine.
Take 2 Tbsp of cookie dough and roll into a ball. Roll the ball in the cinnamon sugar and place on the baking tray. Repeat until all the dough is used. Cookies should be spaced 2" apart.
Bake for 8-9 minutes or until the edges are light golden brown.
Let the cookies cool for 10 minutes, before transferring to a cooling rack.

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