4.9 from 57 votes
Snickerdoodles Recipe Without Cream Of Tartar
This snickerdoodle recipe skips cream of tartar and uses baking powder instead for leavening. The dough is rolled in a cinnamon-sugar mixture before baking to produce cookies with a tender crumb and a spiced, sweet crust. The method yields cinnamon-coated soft cookies with a subtle vanilla note.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
16
Calories:
178 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 1 ⅔ cups all-purpose flour or plain flour
- ½ teaspoon baking powder
- 4.4 ounces butter salted, at room temperature
- ½ cup caster sugar
- 1 egg lightly beaten, large
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon powder
Instructions
- Preheat the oven to 180℃/ 356℉ at gas mark 4.
- Line a few baking sheets with parchment paper/ greaseproof paper.
- Mix 2 tablespoons/ 25 gr caster sugar with the cinnamon powder in a shallow bowl or a plate. Set aside.
- Mix all-purpose flour and baking powder in a mixing bowl, and set aside.
- In another bowl, beat the butter and sugar until creamy and light in color. You can use a hand whisk, a wooden spoon, or a handheld mixer.
- Beat in the egg and vanilla extract to the butter mixture.
- Then fold in the flour mixture and stir well until all is combined, and you get a smooth mixture.
- Take a small size of dough and shape it into a small ball. Mine is about a 1-inch diameter-sized ball.
- Roll the dough ball onto the cinnamon-sugar mixture until it is fully covered with the sugar spice mix.
- Place the ball onto a lined baking sheet. Repeat until the dough is finished. Make sure you leave enough space between the dough balls,
- Bake the cookie dough balls for about 15 minutes or until golden brown. Leave them on the baking sheet for a few minutes before transferring them onto a cooling rack.
Cup of Yum
Notes
- The cookie dough can be refrigerated for up to 72 hours before baking to allow flexibility in baking time.
- When baking from refrigerated dough, shape and coat the balls with cinnamon-sugar just before baking for best coating adhesion.
Nutrition Information
Serving
1g
Calories
178kcal
(9%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
28mg
(9%)
Sodium
71mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 178
% Daily Value*
| Serving | 1g | |
| Calories | 178kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 28mg | 9% |
| Sodium | 71mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.