This easy snickerdoodle cookies recipe is done without cream of tartar. They are chewy in the middle, crisp on the edges and not overly sweet. The perfect cookie to fill up that cookie jar.
Next time, try these butter crunch cookies so delicious.
Soft, thick and chewy irresistible snickerdoodle cookies. bursting with cinnamon flavor and very easy to make.
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❤️ Why You'll Love It
- Easy cookie recipe to make with the kids during holidays
- Holds its shape very well so it is great for cookie swap.
- Chewy, butter, cinnamony and so well balanced.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- All purpose flour.
- Eggs.
- Unsalted butter.
- Sugar, both granulated and brown sugar.
- Baking powder.
- Salt
- Cinnamon.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place room temperature butter with granulated sugar in a large bowl and cream for about 2 minutes.
- Add brown sugar and mix.
- Add in eggs, vanilla extract and beat until smooth.
- In a separate bowl mix flour, baking powder and sugar. Add the dry ingredients to the butter mixture and mix with a spatula.
- Mix sugar and cinnamon in a small bowl, take about 1 tablespoon of the cookie dough and form into a ball. Roll the ball into the cinnamon sugar mixture to cover from all sides.
- Place cookie dough balls on a lined baking sheet and bake for 8-10 minutes.
💡 Expert Tips
- Classic snickerdoodle recipe is made with only white sugar. Adding brown sugar to the mix contributed a further caramel notes of flavor and increased softness of the cookies.
- I recommend you test your oven first for the first couple or maybe 4 cookies. Until you get the hang of it.
- Remove cookies when they are started to get hard on the edges but will be soft in the middle and looks as if they are underbaked.
🧺 Storage
Keep in an airtight container on your counter for up to a week.
⌛ Make Ahead
Make the cookie dough, cover tightly with plastic wrap and refrigerate for up to two days. When ready take them out and proceed with the recipe.
💬 FAQs
Cream of tartar is used to activate baking soda in these cookies, giving it a desirable tangy taste and adding to its perfect chewiness. Many of you do not have that where you live, so this recipe is your go to.
They are a delicious type of sugar cookies that is rolled in cinnamon-sugar mixture and baked to perfection. They should be soft and chewy in the middle and a little crisp at the edges.
Related Recipes
- Butter crunch cookies are easy and delicious with a little bit of toffee in each bite.
- Pecan snowball cookies are perfect for holiday parties or any time you need an extra special treat.
- This cinnamon bread pudding is perfect for breakfast or brunch on the weekend. It’s easy to prepare and tastes great!
- Maamoul is a traditional Middle Eastern cookie made usually filled with date. It has a soft texture and a delicate flavor.
- Raspberry thumbprint cookies recipe is a quick and easy recipe for buttery, sweet, tart raspberry jam filled cookies for any occasion. Sooo good you’ll have a hard time sharing.
- These whipped shortbread cookies are sure to be a hit with anyone who tries them! The whipped texture gives them a unique and creamy flavor, and they are so easy to make.
- Chocolate Orange Cookies are a delightful and refreshing blend of butter, chocolate and citrus. These cookies are so easy to make, freezer friendly and great for lunch boxes and holidays too!
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Snickerdoodle Cookies without cream of tartar
Ingredients
- 1 cup unsalted butter room temperate
- 1 ⅓ cup granulated sugar (280g)
- ⅓ cup packed light brown sugar (55g)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 3 cups all purpose flour (360g)
- 1 teaspoon baking powder
- ½ teaspoon salt
Sugar Cinnamon Coating:
- ¼ cup granulated sugar
- 1 ½ Tablespoon ground cinnamon
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper and set aside.
- In a large bowl, cream butter and granulated sugar together until light and fluffy.
- Add the brown sugar and continue to mix with a hand mixer.
- Add eggs an vanilla extract and beat until all mixed well.
- In another bowl mix flour, baking powder and salt.
- Add the dry ingredients to the butter mixture and mix well with a spatula.
- Combine coating mixture in a small bowl and set aside.
- Take 1 to 1 ½ tablespoon of cookie dough and form into a ball. Roll into the cinnamon sugar mixture.
- Place balls on the baking 2 inches apart.
- Bake in the oven for 8-10 minutes.
- Remove from oven and let them cool for 5 minutes on the baking sheet. then tTransfer to a cooling rack to cool completely.
Notes
- Classic snickerdoodles are made with only white sugar. Adding brown sugar to the mix contributed a further caramel notes of flavor and increased softness of the cookies.
- I recommend you test your oven first for the first couple or maybe 4 cookies. Until you get the hang of it.
- Remove cookies when they are started to get hard on the edges but will be soft in the middle and looks as if they are underbaked.
- If you want flatter cookies press on the cookie balls with the bottom of a glass cup dipped in cinnamon sugar mixture.
- Storage: Keep in an airtight container on your counter for up to a week.
Nutrition
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👩🏫 My Experience
Snickerdoodle cookies were one of the most puzzling cookie names I've ever heard of when we came to the US. I am not used to such cookies and have never heard of before!! So imagine how surprised I was when I found out that it actually does not have snickers in them!
Let me start by telling you that, in Egypt, we do not have such a cookie. So
when my oldest was just in KG, he asked me to make snickerdoodles . I was like ..what? snicker what? I seriously thought he was babbling as his English was not good yet. While shopping at Walmart, I found those snickerdoodles mixes and I said to myself "the boy was not babbling after all!".
I mixed, I baked, I waited and waited and waited ...... for the snickers 🍫to show up, but it was not there hehehe. I asked my little guy, are these the cookies, his face lightened up with joy and said yes mama.
Up until a month ago I thought snickerdoodles are crunchy, thin and cinnamon-y cookies as that's what I get out of these ready mixes. Oh boy, I am so lagging behind!
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John / Kitchen Riffs
These look terrific -- one of my favorite holiday cookies. Speaking of which, Happy Holidays!
Natalie
This was a great recipe and your instructions were perfect. I scooped them with my 2tbsp and they were big and fluffy.
Amira
Natalie, this is great. I am glad that my instructions were helpful.
Helen
Made these for a school bake sale, they turned out beautiful and everyone enjoyed them. I added more cinnamon to the outside mixture though.
Amira
Helen, thank you for trying this recipe and for your feedback. More cinnamon is always welcomed :).
Abbe@This is How I Cook
I really don't know why I don't bake these more often. They are a delicious cookie!
Amira
Abbe, I am not going to the store bought mix again there is a huuuuuge difference :). I highly encourage you to make them whenever you think of a good cookie... delicious and addicting.
Evelyne CulturEatz
Wow what thorough research you did and they look great. I love cinnamon. I giggle every time I say snickerdoodles lol. Yeah hard to find cream of tartar now.
John / Kitchen Riffs
I haven't had this cookie in ages! Was one of my favorites when I was a kid --- gotta make these again. Using your recipe of course! It looks like a good one. Thanks!
Marie Kléber
This looks awesome Amira! Never heard about Snickersdoodles before.
Worth a try
We love having treats like this at home on a regular basis
Thanks for sharing the story behind the recipe.
Take care