This easy recipe for a large batch of soft, thick, and chewy Snickerdoodle Cookies is made with no cream of tartar and requires no chilling. These cookies are buttery and spiced with the perfect amount of cinnamon; a great holiday dessert!
What are Snickerdoodle Cookies?
Snickerdoodles are soft and chewy sugar cookies that are traditionally made with cream of tartar and rolled in cinnamon sugar. Some recipes call for shortening while others call for butter.
These cookies are made with butter.
The difference between Snickerdoodles and Sugar Cookies
Snickerdoodles vs. Sugar Cookies
Snickerdoodles and sugar cookies are made with a lot of the same basic ingredients. However, there is one key ingredient that is responsible for the signature taste of Snickerdoodles that sugar cookies don’t have; cream of tartar.
Why do Snickerdoodles need cream of tartar?
The acid in cream of tartar gives snickerdoodle cookies a tangy flavor, prevents them from crystallizing, and also helps to create a chewy texture.
Can you make Snickerdoodles without cream of tartar?
Although cream of tartar is mandatory in traditional snickerdoodle cookie recipes, you can substitute it.
But for this recipe in particular you do not need a cream of tartar substitutes. All you need is plain ole baking soda and baking powder.
Easy Snickerdoodle Recipe
It’s that time of the year again. The cookie craze is among us and one of the most popular cookie recipes to be made around this time (besides chocolate chip cookies) are Snickerdoodles!
I don’t know about you but I don’t want to spend forever making them and I don’t want to spend forever waiting for them to bake. And that’s where this recipe comes in.
Because this one bowl recipe is so easy it can be made without a mixer and comes together in minutes.
The dough requires no chilling (no refrigeration) and the cookies are ready in less than 30 minutes! So it’s not only an easy recipe, but a quick and convenient one too. Making cookies from scratch doesn’t have to be hard.
* If using salted butter omit the salt from the recipe.
I find that the cinnamon in this recipe is the perfect amount. It’s not too much, it’s not too little; it’s just enough. However, it’s all about preference so if you want more, add more, and if you prefer less, reduce it.
Snickerdoodles with Brown Sugar
While some snickerdoodle cookie recipes call for only white sugar, this recipe calls for both white and brown sugar. I find that the brown sugar adds more flavor, moisture, and compliments the cinnamon.
The dough should be soft and thick. Depending on how hot your kitchen is the dough can become extremely soft and oily so if you think that it’s needed, place the dough in the fridge for about half an hour until it’s easier to roll into balls.
This recipe makes a large batch of cookies; a little over 2 dozen. So there’ll be lots of cookies to go around and share with your favorite people.
These cookies are very easily over baked. The minute they look like they’re done is when they should have already been out the oven! As with most cookies, you gotta take them out while the center is still soft and under baked. Unfortunately, it is a little difficult to tell when these are done, and if you’re not careful you might end up with some hockey pucks.
How to know when the cookies are done baking: The best way to check is to touch the very edge of the cookies. If they’re mostly firm to the touch, the cookies are done and should be taken out the oven at this point.
To make sure I got the baking time for this recipe just right I did some testing. I’m going to share with you the differences I noticed with each different baking time.
Baked for 8 minutes: Mostly soft, buttery, very moist, and a slight chew around the edges. These cookies stayed soft the next day.
Baked for 9 minutes: Equally soft and chewy, moist, and slightly crisp around the edges. These cookies weren’t as soft the next day but still very enjoyable.
Baked for 10 minutes: Mostly chewy, a little hard around the edges, and drier than the others. These cookies tasted the same as they did on the first day. (But surprisingly, they still had great taste.)
No matter how long these cookies were baked for they all had something in common; they taste best on the very first day. This is probably obvious but it’s better to say it than to not, so gobble them up while they’re fresh!
After a couple of days I like to warm them up in the microwave. It brings back that ‘first day’ taste and texture.
What do Snickerdoodles taste like?
These cookies are soft, thick and buttery with slightly chewy and crisp edges. The brown sugar lends a subtle caramel flavor and the cinnamon sugar adds the perfect touch of spice which makes them so addicting. In conclusion; they taste amazing.
How long will Snickerdoodles stay fresh?
These cookies will keep at room temperature in an airtight container or food-safe resealable bag for up to 5 days.
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Snickerdoodles Recipe Without Cream of Tartar
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Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup white sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Cinnamon sugar:
- 1/4 cup white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper or a nonstick baking mat and set aside.
- In a large bowl cream together the butter, both sugars, cinnamon, and salt. Beat in the egg and vanilla extract.
- Add the flour, baking soda, and baking powder. Slowly mix until the dough is formed and streaks of flour are no longer visible. *Dough should be soft and thick. If it’s too soft/oily refrigerate for half an hour.
- Make the cinnamon sugar: In a small bowl mix together the sugar and cinnamon until evenly combined.
- Form 2-tablespoon sized balls of dough, roll and coat them in the cinnamon sugar, place onto the baking sheet spaced evenly apart, then gently press down with your palm to flatten slightly (12 cookies per baking sheet).
- Bake for 8 - 9 minutes until the edges are set.
- Let cookies cool on the baking sheet for 10 minutes then remove to cool completely. Best served freshly baked.
Notes
9 comments
So good!! Thank you
I’m so glad you liked them Hailey!
Do you need to use parchment paper or non stick baking sheet?
Hi, Patty. You can use either one.
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Hi there thanks so much for this recipe alternative. After having a nightmare of missing cream of Tatar in a last batch, I was determined to try your recipe out and had success! They looked and tasted perfect with just the right amount of everything. It is actually very similar I’ll say in texture to a Mexican cookie style called “gorditas” a little powdery but still delish. Thanks!
Hi, Heidi! This is the exact reason why I created this recipe. I’m so glad you like it. Thank you for taking the time to leave a comment!
Loved it. So good
Awesome!