Snickerdoodle Recipe (No Cream of Tartar)

soft, chewy snickerdoodle cookies made without cream of tartar

Snickerdoodle Recipe (No Cream of Tartar)

These easy snickerdoodles made without cream of tartar are super soft, buttery, and chewy. This is truly the best snickerdoodle cookie recipe ever, with no chill time required!

5 from 8 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving cookies

Ingredients

Snickerdoodles

2 ½ cups all-purpose flour, spooned & leveled
1 tsp salt
2 tsp baking powder
1 cup granulated sugar
⅓ cup pure maple syrup
2 sticks unsalted butter (1 cup), room tempurature
1 egg + 1 egg yolk
2 tsp vanilla extract

Cinnamon Sugar Topping

¼ cup granulated sugar
1 ½ Tbsp ground cinnamon

Instructions

Preheat the oven to 375°F and line two cookie sheets with parchment paper.
In a mixing bowl, whisk flour, salt, and baking powder together and set aside.
In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the sugar, maple syrup, and softened butter until creamy combined (about 1 - 2 minutes). Beat in egg, egg yolk, and vanilla extract on medium until combined with butter (about 30 seconds).
Add in dry ingredients in two parts and beat on low in between each until just combined. Make sure not to overmix the batter or the cookies with be tough.
In a small bowl, add make the cinnamon sugar topping.
Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, gently roll the dough balls in the cinnamon-sugar topping.
Evenly space them out on your lined cookie sheets about 2 inches apart. This recipe makes about 24 - 26 cookies.
Bake for 8 - 10 minutes until puffed up. The cookies should look slightly underbaked, puffy, and soft. They will collapse as they cool. Allow cookies to cool for 10 minutes on the cookie sheet then transfer to a wire rack.
Enjoy! Snickerdoodles keep for 6 - 7 days in an airtight container at room temperature.

Notes

Butter: You can use salted butter, just remove the 1 teaspoon of salt called for in the dry ingredients.

Make them Gluten Free: I have not tested this, but there should be no issue substituting the all-purpose flour with gluten free 1-to-1 baking flour. Let me know if you try this by commenting below!

Storing: For best results, store leftover snickerdoodles in an airtight container at room temperature for up to 7 days.

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!