Snickerdoodles without Cream of Tartar

5 from 43 votes

Snickerdoodles without Cream of Tartar

These Snickerdoodles without Cream of Tartar are soft, buttery, and full of cinnamon sugar. The best part? No cream of tartar or chilling is needed, but they are just still as good as the classic.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 157kcal

Author: Brianna May

Equipment

Ingredients

Dough

½ cup (8 Tablespoons or 113 g) unsalted butter softened to room temperature*
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon white vinegar*
1 ¼ cups (163 g) all purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt

Cinnamon Sugar

2 Tablespoons (25 g) granulated sugar
1 ½ teaspoons cinnamon

Instructions

Preheat the oven to 375 degrees. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), cream the butter and sugar on medium high speed for 2 minutes.
Add the egg, vanilla, and vinegar. Mix on medium until combined.
In this order, add the flour, cinnamon, baking soda, and salt. Mix on low or fold with a spatula until just combined.
On a small plate or in a shallow bowl, mix together the cinnamon and sugar.
Line a baking sheet with parchment paper. Scoop about 1.75 Tablespoons and roll it into a ball gently. The dough will be soft.
Roll in cinnamon sugar.
Place on the prepared baking sheet lined and repeat with the remaining dough (12 cookies per sheet).
Bake for 8-9 minutes. Let cool for 5 minutes on the baking sheet, or until set. Transfer to a cooling rack.

Notes

Butter: Pull the butter out of the fridge 1-2 hours before making the dough. If you are short on time, place the butter on a plate in its wrapper. Microwave on 50% power for 8 seconds. Flip and repeat.
White Vinegar: This is used in place of cream of tartar to give the cookies a slight tang. It is very subtle. You can also use lemon juice.
Do not over bake. Set a timer and keep an eye on the cookies. When the cookies are done the edges will be just set and the middle will be jiggly.
For thicker cookies, chill the dough. Chill the dough for 1-2 hours or overnight in the fridge.
Freeze cookie dough balls. Freeze them on a baking sheet (not touching) overnight. Transfer them to a freezer bag and store for 2-3 months. Bake from frozen for 9-10 minutes. You can also freeze baked cookies.

Nutrition