Snickerdoodles

These soft & chewy Snickerdoodles without Cream of Tartar are the perfect Christmas cookie if you don't have cream of tartar at home! The same nostalgic cookie using baking powder instead!

Course Dessert

Prep Time 10

Cook Time 10

Total Time 25

Servings servings

Calories 128kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

1½ cup all-purpose flour spooned and leveled
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter softened to room temperature
½ cup granulated sugar
1 large egg at room temperature
1 large egg yolk at room temperature
1 teaspoon vanilla extract
3 tablespoon granulated sugar for coating
3 teaspoon cinnamon for coating

US Customary - Metric

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside. In a small bowl, mix together the sugar and cinnamon and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add in the egg, egg yolk, and vanilla, and mix until smooth. Scrape down the sides of the bowl with a rubber spatula when necessary.
Slowly add the dry ingredients to the wet and mix until no streaks of flour are left.
Use a medium cookie scoop (about 1½ tbsp) to scoop the cookie dough and roll it into a ball using your hands. Roll the ball in the cinnamon sugar mixture. Roll the dough in your hands again (to ensure the coating sticks to the dough), and roll in the cinnamon sugar one more time. Place on the cookie sheet.
Bake cookies for 9-11 minutes, or until just set. Remove from the oven and let them cool on the cookie sheet for about 5 minutes, and then remove onto a wire cooling rack to cool completely.

Notes

Measure your flour properly - Make sure to measure your flour correctly or use a kitchen scale to ensure you aren't adding too much flour, otherwise your cookies will come out dry!
Under bake the cookies - I recommend taking the cookies out of the oven just as they look set. If you over bake these cookies they might be dry.
Rolling in cinnamon sugar - I recommend rolling these cookies in the cinnamon sugar mixture twice! The first time you roll them, make sure to then roll them between your hands to make sure it is really sticking to the dough. Then, roll once more! This will ensure the coating is really sticking and you get that delicious cinnamon sugar flavor.

Nutrition