Pillowy Soft Snickerdoodle Cookies

No cream of tartar needed for these Pillowy Soft Snickerdoodle Cookies. All you need is baking powder to achieve that iconic soft cookie bite!

A snickerdoodle cookie is a type of sugar cookie that uses baking soda and cream of tartar to help the dough rise. But most importantly its my daughters’ (mini me #2) favorite cookie so naturally I must have a recipe for them. Not to toot my own horn but these cookies are amazing. They’re delicious and stay pillowy soft for dayzzzz! No lies! I’ve stored these cookies for a week (the longest time ever) and still be soft and chewy 😉 Now let me tell you why.

First cream of tartar. Cream of tartar is an acidic byproduct of winemaking and has many uses. Leavening dough is one of them. Cream of tartar in conjunction with baking soda give snickerdoodle cookies their iconic soft chewy tangy bite. For me it Makes no sense to keep an ingredient in my pantry for just one food item. One thing I do use often is baking powder. Baking powder is a complete leaving agent. This means it has both sodium bicarbonate And Acid. That one ingredient I replaces both baking soda and cream of tartar. Sometimes I’m smart lol

A few things to keep in mind when making these pillowy soft snickerdoodle cookies are:

• Do not over mix the dough. This isn’t pizza, we don’t want to develop the gluten. Stir in the dry ingredients with a spatula.
• Form them into balls. Doing this gives them more structure and help with spreading.
• Chill the dough. This helps give the cookie dough a fighting chance against spreading too much.

Now you’re ready to make the best cookies ever! If you love this recipe, check this one out Easy Snickerdoodle Fruit Crumble.

Pillowy Soft Snickerdoodle Cookies

Yield: 12 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 10 minutes

Total Time: 32 minutes

No cream of tartar needed for these Pillowy Soft Snickerdoodle Cookies. All you need is baking powder to achieve that iconic soft cookie bite!

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Ingredients

• 1 cup plus 6 tbsp AP Flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup butter, room temp
• 3/4 cups granulated sugar
• 1 large eggs
• 1/2 tsp vanilla extract 

Cinnamon Sugar

• 1 Cup granulated sugar
• 2 Tbsp ground cinnamon 

Instructions

1. Preheat oven to 350°F
2. Mix the cinnamon and sugar together and set it aside.
3. Add all dry ingredients to a separate bowl and whisk to combine.
4. Using a stand mixer or hand held mixer, cream the sugar and butter together until its pale yellow.
5. Add in the egg and vanilla and mix until its incorporated.
6. Turn off the mixer and using a spatula, stir the dry ingredients in.
7. scoop the dough into balls and roll in the cinnamon sugar and place on a parchment lined sheet pan.
8. chill the dough in the freezer for at least 10 minutes
9. To bake, space the cookies at least 1-2 inches apart and bake for 12 minutes or until the cookies have puffed up and browned.
10. Let cookies cool on the sheet pan for 1 minute then transfer to a wire rack to cool further.
11. Enjoy!

Notes

These cookies freeze really well. Just stick the sheetpan with the rolled cinnamon dusted dough balls until frozen solid ( a few Hours). Transfer to a ziplock bag and keep in the freezer for your next cookie fix.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 134mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 1g

nutrition information is not always accurate