Snickerdoodle Recipe No Cream of Tartar
120kcal
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Equipment
- mixing bowls
- Hand or stand mixer
- Rubber spatula
- Baking sheets
- parchment paper
- 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
Calories120kcalCarbohydrates15gProtein1gFat6gSaturated Fat4gPolyunsaturated Fat0.5gMonounsaturated Fat1gCholesterol25mgSodium75mgPotassium20mgFiber0.3gSugar10gVitamin A200IUCalcium8mgIron0.6mg
Notes
Add a pinch of nutmeg for extra warmth, or swap in cardamom for a twist. For less sugar, use monk fruit sweetener or mashed banana. Chill the dough if it feels sticky, and freeze unbaked balls for quick cookie cravings. Best served warm with milk or tucked into mason jars for gifting!