Easy Snickerdoodles Without Cream of Tartar

Step 1

Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.

Step 2

In a stand mixer or large mixing bowl with an electric mixer, beat the room temperature butter and granulated sugar together on medium-high speed until light and fluffy. This usually takes 1-2 minutes.

Step 3

Add the eggs and vanilla extract. Beat until smooth and evenly combined.

Step 4

Add the flour, baking powder, cinnamon, and salt. Mix on low speed until the ingredients are just combined. The dough will be thick and sticky, be careful not to over mix!

Step 5

In a separate small bowl, stir together the granulated sugar and ground cinnamon for the cinnamon sugar topping.

Step 6

Use a 1-inch or 1.5-inch cookie scoop to form evenly-sized balls of cookie dough. Roll each ball in the cinnamon sugar mixture until they are fully and evenly coated.

Step 7

Place the sugar-coated cookie dough balls on a baking sheet 2-3 inches apart, leaving plenty of room for spreading.

Step 8

Bake the snickerdoodles for 12-15 minutes, or until the edges are slightly firm and the centers remain soft. They should be golden in color, but be very careful not to over bake them or they won't be as chewy.

Step 9

Remove the cookies from the oven and allow them to cool on the tray for 10-15 minutes before transferring them to a cooling rack. Enjoy!