Snickerdoodles Without Cream Of Tartar
Serves 12
20 mins prep
10 mins cook
30 mins total
You can absolutely make snickerdoodles without cream of tartar with my easy recipe. I bake these soft, sugar coated, chewy snickerdoodles often, and they taste just like the traditional version. What I enjoy most is how simple they are to prepare, and I can have a warm batch out of the oven in about 30 minutes.
For The Snickerdoodle Cookie Dough
For The Cinnamon Sugar Coating
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Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper, set aside.
In a medium mixing bowl whisk together the flour, baking powder and cinnamon, set aside.
Place the softened butter and sugar into the bowl of a stand mixer, using a paddle attachment, beat on a medium speed for 2-3 minutes until light and fluffy.
Reduce speed, add the vanilla extract, lemon juice and egg. Beat until smooth.
Add the flour mixture and mix until just combined.
Using a 2oz ice cream scoop, scoop cookie dough into balls and place them on the prepared baking trays, do not flatten.
Repeat with remaining ingredients.
In a small mixing bowl stir together the sugar and cinnamon.
Gently roll each cookie dough ball in cinnamon sugar and return to the baking tray.
Bake in the oven for 9-11 minutes. Cookies are done when the outer edges are lightly golden in color and the center still looks slightly undercooked.
Remove from the oven and allow to cool for 5 minutes on the baking tray before cooling completely on a cooling rack.
Store leftover cookies in an airtight container in a cool, dry place for up to 5 days.