These snickerdoodles are soft-centered, lightly crisp at the edges, and rolled in cinnamon sugar, with no cream of tartar needed. Baking powder supplies the lift and a gentle tang, making this a straightforward version of the familiar cinnamon-coated American cookie.
Ingredients
- 2 ¾ cups (345 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (227 g) unsalted butter, softened but not melted
- 1 ½ cups (300 g) granulated sugar, divided
- 2 large eggs (about 100 g without shells), at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon (8 g) ground cinnamon
Instructions
- Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter with 1 ¼ cups (250 g) of the sugar on medium speed until creamy and slightly fluffy, about 2 minutes. Scrape down the bowl as needed. Beat in the eggs one at a time, then mix in the vanilla.
- Add the dry ingredients to the butter mixture in two additions. Mix on low just until no dry flour remains; avoid overmixing. The dough should be soft and easy to scoop. If it feels very sticky or warm, cover and chill it for 15 minutes.
- Stir the remaining ¼ cup (50 g) sugar and the cinnamon together in a small bowl. Scoop the dough into 24 portions, about 1 ½ tablespoons (roughly 35 g) each, and roll each portion between your palms into a ball. Coat each ball thoroughly in cinnamon sugar.
- Arrange the dough balls on the prepared sheets, spacing them about 2 inches (5 cm) apart. Bake one sheet at a time for 9–11 minutes, until the edges look set and lightly golden while the centers still appear soft. For even browning, rotate the sheet once if your oven has hot spots.
- Let the cookies rest on the baking sheet for 5 minutes; they will finish setting as they cool. Transfer them to a wire rack. Bake the second sheet, allowing about 10 minutes per batch. Cool before storing.
Tips
- Measure flour gently. Too much flour can make the cookies dry and puffy. For the most consistent result, weigh it; otherwise fluff the flour, spoon it into the cup, and level the top rather than packing it down.
- Use softened, not melted, butter. Butter should give slightly when pressed but hold its shape. Melted butter can make the dough spread too much; if the dough is warm, chill it for 15 minutes before shaping.
- Watch the centers. Pull the cookies when their edges are set but the centers still look a little underdone. Leaving them on the hot sheet for 5 minutes finishes the bake without drying them out.
- Use fresh leaveners. Baking powder and baking soda provide the rise in place of cream of tartar. If either has been open for a long time, check its freshness; expired leavener can leave cookies dense.
Serving Suggestions
Serve the cookies slightly warm or completely cooled with milk, coffee, or tea. They are also good alongside vanilla ice cream; crumble one over a bowl just before serving for cinnamon-sugar crunch. For a cookie plate, pair them with plain shortbread or chocolate cookies so their cinnamon coating stands out.
Variations
For a stronger cinnamon flavor, increase the coating to 1 ½ tablespoons (about 12 g) cinnamon while keeping the sugar amount unchanged. You can replace the vanilla with ½ teaspoon (2.5 ml) almond extract for a different aroma, though the flavor will be less classic. For a slightly tangier cookie without cream of tartar, replace 2 tablespoons (16 g) of the flour with 2 tablespoons (30 g) plain yogurt and chill the dough for 20 minutes; the dough will be softer, so bake a test cookie first. Avoid adding extra baking powder to imitate cream of tartar, since it can give the cookies a bitter or soapy taste.
Storage and Reheating
Once fully cool, store the cookies in an airtight container at room temperature for up to 4 days. Keep them away from direct sunlight and heat. Refrigeration is not needed and can make cookies firm. To refresh one or two, microwave for 5–8 seconds, or warm them in a 300°F (150°C) oven for about 4 minutes; let them cool briefly before eating because the centers may be hot.
For longer storage, freeze the cooled cookies in a freezer-safe airtight container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes. You can also freeze cinnamon-sugar-coated dough balls on a tray, then transfer them to a sealed freezer bag for up to 2 months; bake from frozen at 375°F (190°C), adding about 2–3 minutes and checking for set edges.
Frequently Asked Questions
Can I make snickerdoodles without cream of tartar?
Yes. This recipe uses baking powder and a small amount of baking soda instead. Cream of tartar gives traditional snickerdoodles their characteristic tang and helps with leavening, so the flavor here is a little milder while the cookies remain soft and cinnamon-coated.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the ½ teaspoon of added salt. Salt levels vary by brand, so the finished cookies may taste slightly different.
Why did my cookies spread too much?
Common causes include butter that was melted or very warm, too little flour, or a hot baking sheet. Measure the flour accurately, let baking sheets cool between batches, and chill the dough for 15 minutes if it feels warm or sticky.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for about 10–15 minutes if it is too firm to scoop, then shape and coat the portions in cinnamon sugar just before baking.
Can I bake these without eggs?
Eggs help bind the dough and give the cookies their tender texture. A commercial egg replacer may work, but results vary; follow the product directions for replacing two eggs and expect a possible change in spread and softness.
How do I know when they are done?
The edges should look set and lightly golden, while the centers remain soft and slightly pale. They continue setting on the hot baking sheet, so avoid waiting for the whole cookie to look firm in the oven.
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