Snickerdoodle Recipe Without Cream of Tartar
Hey there! Today I’m sharing a yummy snickerdoodle recipe, and the best part, you don’t need cream of tartar to make this recipe! I also use cookie cutters to make cute holiday shapes! These cookies would be perfect for your next holiday party.
I’m sometimes a little wary of snickerdoodle cookies because the cream of tartar can make them taste a little too tangy for me. So, I decided to leave that ingredient out of my recipe. I definitely think this recipe turned out great, but there were some missteps along the way that I share below! It’s always a learning experience with baking!
I got another opportunity to use my hand mixer! It’s finally cooled down in Arizona so I didn’t mind cranking up the oven to bake some cookies.
This is the first time I’ve used cookie cutters to make cookies, even though I’ve had cookie cutters for quite some time. A piece of advice, let the dough chill for the 3 hours. I totally forgot this part of the recipe when I made it, and timing-wise I didn’t have time to chill it that long. My solution: put it in the freezer for 5 minutes! Definitely not the best idea. It was rough to roll out because it was still warm and would stick to my rolling pin, even though I put flour on my counter.
Because of my lack of chilling, some of the cookies were thicker than others, some got stuck to the counter so they were hard to get up and got misshaped. Oh well, you live and you learn!
Because they’re thinner, they don’t take that long to cool down which is nice. I had them cool for ten minutes, while my second round was baking. By the time I got them out of the oven, the first set was already cool.
This was definitely a learning experience, I’ve never made snickerdoodle cookies or cookie-cutter cookies before. They’re yummy and buttery and Matt likes them, which is always a plus! I hope you enjoy this snickerdoodle recipe! If you do try it, let me know in the comments.
You may also like // Perfect Holiday Sugar Cookies
Snickerdoodles Without Cream of Tartar
- Hand Mixer
- Rolling Pin
- Cookie Cutters
- Pastry Brush
Baking and Spices
- 2 tsp ground cinnamon
- 3 cup flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 ⅛ cup sugar
- 1 cup butter unsalted
- 1 egg large
Making the Dough
- Stir together 2 tbsp of sugar and the ground cinnamon and set aside
- Beat butter and cup of sugar with an electric mixer until fluffy
- Add egg and vanilla extract and mix until fully coordinated
- Whisk together the all-purpose flour, salt, and baking soda and add to wet mixture
- Mix until well-blended, do not overmix
- Chill dough for 3-4 hours
Making and Baking the Cookies
- Preheat oven to 350°
- Roll dough out on lightly floured counter to 1/4 inch thickness
- Cut with cookie cutters, then transfer cookies onto a cookie sheet with parchment paper or a silicone mat
- Brush each cookie lightly with water using a pastry brush. Then sprinkle with cinnamon-sugar mixture.
- Bake 10 to 12 minutes, until lightly colored
- Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.