Description
This Snickerdoodle Cookies recipe offers a delightful twist by omitting cream of tartar, yet still delivers soft, chewy cookies with the classic cinnamon-sugar coating. Using a combination of baking powder and baking soda, these cookies achieve a light and fluffy texture perfect for any sweet tooth craving.
Ingredients
Scale
Cookie Dough
- ½ cup butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugar: In a mixing bowl, use an electric mixer to beat the room temperature butter and ¾ cup granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, contributing moisture and flavor to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture and beat until the dough is well combined and smooth.
- Form dough balls: Using a medium cookie scoop, portion the dough and roll each portion into a ball with your hands, ensuring uniform cookie sizes for even baking.
- Prepare cinnamon sugar topping: In a small bowl, mix together ¼ cup granulated sugar and 2 teaspoons ground cinnamon. Roll each dough ball in this mixture, ensuring a full coating for that signature snickerdoodle flavor.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 minutes. The cookies should be thick, puffy, and will slightly sink as they cool, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set and maintain their soft texture.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Using parchment paper or a silicone baking mat helps prevent sticking and facilitates easier cleanup.
- If you don’t have a cookie scoop, use two spoons to portion the dough and roll it by hand.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For an extra soft center, slightly underbake the cookies by a minute or two.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snickerdoodle Cookies, Cinnamon Sugar Cookies, Soft Cookies, No Cream of Tartar Cookies, Easy Cookie Recipe
