Snickerdoodle Cookies Without Cream of Tartar

These Snickerdoodle Cookies Without Cream of Tartar are quick to make and have chewy centers and a crisp cinnamon sugar coating!

Course cookies, Dessert

Cuisine American

Keyword cinnamon sugar, Snickerdoodles

Prep Time 20

Cook Time 11

Chilling Time 20

Total Time 51

Servings cookies

Calories 2924kcal

Melt Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
Cool Butter: Pour the melted butter into a large mixing bowl and set aside to cool for 5-10 minutes until it’s only slightly warm.
Add Sugars: Add both sugars to the melted butter and whisk for 20 seconds until well combined.
Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
Sift and Mix Dry Ingredients: Sift flour, cornstarch, and baking soda over the wet ingredients. Add the salt.
Form Dough: Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms. The dough will be thick.
Chill Dough: Chill the cookie dough in the refrigerator for 30 minutes. If the bowl is too large, wrap the dough and refrigerate without the bowl.
Preheat Oven: While the dough chills, preheat the oven to 356ºF (180ºC) fan-forced. Line a large baking sheet with parchment paper.

Combine Sugar and Cinnamon: In a small bowl, combine granulated sugar and cinnamon. Mix to combine. Set aside.
Shape Cookies: After chilling, remove dough from the fridge. Scoop and weigh 45g (1.5oz) of dough per cookie, roll into a ball, and roll in the cinnamon sugar until generously coated.
Arrange on Baking Sheet: Place each cookie ball on the lined baking sheet, spaced 10cm (4 inches) apart to allow for spreading. Do not flatten the balls. Bake in batches if they do not all fit on one tray.
Bake: Bake for 10-11 minutes until edges are lightly golden and cookies are puffed up. Centers may look slightly under-baked to keep them soft and chewy.
Cool on Baking Sheet: Allow cookies to cool on the baking sheet for 10 minutes.
Transfer to Wire Rack: Carefully transfer cookies to a wire rack to cool completely, handling gently to avoid breakages. Enjoy!

Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 20 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften until you can easily roll it into balls.

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.