Snickerdoodle Cookies Without Cream of Tartar

Cinnamon and sugar are truly magic together, wouldn’t you agree? These snickerdoodle cookies without cream of tartar are so quick and easy to make, you can be enjoying them in just an hour! Truly, cinnamon sugar heaven!

Cinnamon + Sugar = WINNER!

With cinnamon and sugar being such a fabulous combination, it is surely no wonder how popular is it the world over. Snickerdoodles in particular are a really popular Christmas cookie, and with its cosy combination of flavours, I am yet to find someone who is not a fan!

I especially love the cinnamon-sugar crunch of these snickerdoodle cookies without cream of tartar, coating the wonderfully soft and chewy cookie underneath. Yum!

What is the difference between cookies and biscuits?

Cookies are generally made from a dough that is much softer than biscuit dough. When baked, cookies tend to be softer and chunkier than biscuits. They will often have some chewiness too which means you can almost “bend” the cookies. Biscuits on the other hand will bake much firmer and will have a more delicate texture to them. It means they can be broken or snapped and will not bend as cookies do. Biscuits tend to be used more often when a filling is used or even if decorating with icing art. However, cookies can be “stuffed” resulting in the filling being baked within the cookie itself. It basically means both can have some sort of a filling or middle to them, with different methods.

Having said this, I am well aware the word “biscuits” are used in parts of the world to also mean a baked dough similar to our British “scones”. They are both made in a very similar way, but served differently.

What ingredients do I need to make these snickerdoodle cookies without cream of tartar?

• Sugar: for sweetness, and a little crisp, in the cookies. Unlike my other cookies, I use granulated sugar to make these snickerdoodle cookies without cream of tartar in both the cookies and the cinnamon-sugar outer crunch.
• Oil: I use vegetable oil to make these cookies rather than butter as in my other cookies.
• Egg: helps with binding and the structure of these snickerdoodles no cream of tartar.
• Vanilla: rounds off the sweetness of this bake beautifully. Can also be substituted for almond extract if you wish.
• Flour: I use plain (all purpose) flour in my snickerdoodle cookies without cream of tartar. Other flours will effect the final result of these cookies, so stick with this one.
• Bicarbonate of soda/baking soda: the leavening agents in this bake. Gives the snickerdoodle cookies enough lightness so they bake into irresistible chewy delights.
• Salt: enhances the flavours of the cookies. It will not make the cookies salty, no need to worry.
• Cinnamon: the key flavour in these soft and chewy snickerdoodles, cannot be replaced with anything else. Used in the cookies and in the cinnamon-sugar crust.

What tools do I need to make snickerdoodle cookies without cream of tartar?

• Baking tray*: to chill and then bake the snickerdoodle cookies without cream of tartar on. I would recommend at least couple of baking trays for ease.
• Digital kitchen scales*: weighing out ingredients means a more accurate bake and better results. This is why I would always recommend weighing over measuring by volume. However, for those that prefer using cups for measuring ingredients, I do provide this measurement too.
• Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). Definitely recommended over using everyday eating spoons, as these are more consistent and accurate.
• Mixing bowl*: used to make snickerdoodle cookie dough in.
• Whisk*: used to mix together wet ingredients before adding the dry when making these snickerdoodle cookies without cream of tartar.
• Sieve*: to remove lumps from the dry ingredients, helping everything get mixed together evenly.
• Spatula*: useful for scraping the bowl down and ensuring everything is well combined.
• Small bowl*: to mix together the cinnamon sugar coating to roll the snickerdoodle cookies without cream of tartar in.

How to make homemade soft and chewy snickerdoodles

These cookies could not be easier to make! Simple mix together the wet ingredients in a large bowl, sift in the dry and stir to combine. Then, in a small separate bowl, mix together the cinnamon sugar, roll the cookie balls in them and bake!

Step 1: Line a baking tray with parchment paper and set it aside. Preheat the oven to 180C/350F whilst making the cookies.

Step 2: In a large mixing bowl, tip together the oil, egg, vanilla and sugar. Whisk to combine.

Step 3: Into the same bowl, sift in the dry ingredients: flour, bicarbonate of soda (baking soda), salt and cinnamon. Mix together until completely combined using a spatula.

Step 4: In a small separate bowl, mix together the cinnamon and sugar for the sugar coating.

Step 5: Shape the cookie dough into balls using 2-3 tablespoons of the snickerdoodle cookie dough. Roll the balls in the cinnamon sugar coating before placing them on the prepared baking trays.

Step 6: This is an optional extra. Once you have done all the rolling and coating of the cookies, go back and reroll them all in the cinnamon sugar coating once more. The first layer of cinnamon sugar coating often absorbs some of the moisture of the cookie, so this extra step gives a guarantee cinnamon sugar crunchy outside to the cookies!

Step 7: Bake the cookies for 8-10 minutes until baked through and crinkly all the way to the middle. Leave the cookies to cool a few minutes on the baking trays before transferring to a wire rack to cool. Enjoy!

Why is it called a snickerdoodle?

Snickerdoodles were said to have been brought over to the Americas by Dutch immigrants. The cookies themselves are based on a traditional Dutch-German biscuit that is covered with cinnamon and sugar and baked in the shape of a snail. Food historians have different opinions, with some saying the name comes from the German term Schnecke Knödel (translates as “snail dumpling”). Others insist the “snicker” comes from the Dutch word “snekrad” or the German word “schnecke”, both referring to a small, snail-like shape.

Snickerdoodle cookies appear to have been referenced in cook books from around the late 1800s, so have certainly been around a little while! I have often pondered: are snickerdoodles an American thing? With a little digging, I think it is safe to say snickerdoodle cookies as we know them today are indeed an American bake, though their origins are more European.

What are snickerdoodles supposed to taste like? Do snickerdoodles have cinnamon?

My snickerdoodle cookies without cream of tartar are in essence a cinnamon-sugar cookie, with cinnamon in the cookie dough as well as in the coating on the outside. They are soft and chewy and truly a wonderful little treat!

Do snickerdoodles have nuts?

No, snickerdoodle cookies without cream of tartar do not contain nuts. Funny, as when I first heard of them, I thought they were some sort of a cookie version of the ever popular Snickers chocolate!

Why are my snickerdoodles hard?

If your baked snickerdoodle cookies without cream of tartar are hard once cooled, it is very likely they were over baked. Sadly, there is no rescuing them once this has happened, next time it would be worth checking them a few minutes earlier to avoid over baking. This is often a consideration to keep in mind, as different ovens will heat at different speeds, not to mention the difference between fan ovens too.

How long will these snickerdoodle cookies without cream of tartar last? And how should I store them?

These snickerdoodle cookies will remain soft for up to seven days. Store at room temperature in an airtight container, away from direct sunlight.

Can I freeze snickerdoodle cookies without cream of tartar?

Yes! You can freeze only the baked cookies as the oil in the cookie dough will prevent the cookie from freezing before being baked.

For baked snickerdoodle cookies without cream of tartar, first allow them to cool completely. Place the cooled cookies in an airtight container, separating each layer with some parchment paper. Freeze for up to three months. Thaw in the refrigerator overnight before serving. If you wish, you could also reheat the cookies for a few minutes at 180C/350F if you prefer enjoying warm cookies.

Additional tips for making this snickerdoodle cookies without cream of tartar recipe

• Make sure you have prepared all tools and ingredients before you start mixing. Line the baking tray and get the ingredients out and ready to use.
• Take time to read through the recipe so you are familiar with what steps come next. Notice details and instructions and stick with the ingredients given as it could affect the results of your final bake.
• Dip the cookie balls in the cinnamon sugar mix twice. This is one I love to do, as it gives a really good coating of crunch cinnamon sugar on each of the snickerdoodle cookies without cream of tartar. The first roll of the cookie dough balls gets absorbed a little by the cookies, resulting in more of a cinnamon coating. The second rolling gives the fabulous texture with extra cinnamon, so totally worth doing!
• Once baked, leave the cookies on the baking tray for a few minutes before moving them to a cooling rack. These few minutes are crucial for the cookies to firm up once out of the oven. If they are moved too soon, they could fall apart and you will end up with a very delicious, snickerdoodle cookie flavoured mess instead!

Troubleshooting

If you have any other questions about these cookies, please use the comments below to ask. I will always do my best to help. And if you make this recipe for snickerdoodle cookies without cream of tartar, please let me know how you enjoyed them. I would love to hear from you, so please do leave me a rating and review below too.

You could always post a picture of your bake on Instagram and tag me, as you know I would love to see!

More cookie recipes for you to enjoy

If you enjoyed these homemade snickerdoodle cookies, I think you will love these recipes too:

Coconut pecan cookies: gorgeous cookies packed with desiccated coconut and chopped pecans, these beautiful coconut pecan cookies are totally irresistible!

Biscoff cookies: soft and chewy, these easy to make Biscoff butter cookies are packed with smooth cookie butter spread and extra Biscoff biscuit chunks. Pure Biscoff heaven!

Lemon drizzle cookies: if you love lemon drizzle cake, you will adore this cookie version! These soft and chewy lemon drizzle cookies are my husband’s all-time favourite!

Happy baking, my friends! x

Recommended equipment I used *

Baking tray	Digital kitchen scales
Measuring spoons	Mixing bowl
Whisk	Sieve
Spatula	Small bowl