Snickerdoodle Recipe No Cream of Tartar
120kcal
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Equipment
- stand mixer or hand mixer
- mixing bowls
- parchment-lined baking sheets
- measuring cups and spoons
- wire cooling rack
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- In a small bowl, mix the ¼ cup sugar and cinnamon. Roll dough into 1-inch balls, then coat evenly in the cinnamon-sugar mixture.
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until edges are lightly golden.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories120kcalCarbohydrates15gProtein1.5gFat6gSaturated Fat3.5gPolyunsaturated Fat0.4gMonounsaturated Fat1.2gCholesterol25mgSodium90mgPotassium15mgFiber0.3gSugar9gVitamin A210IUCalcium10mgIron0.5mg
Notes
Add a dash of nutmeg for warmth, or swap cinnamon for cardamom for a floral twist. Chill sticky dough 15 minutes for easier rolling. Freeze unbaked dough balls to bake fresh anytime!