These are the most delicious snickerdoodles I have ever come across. I love how the dough does not need to be refrigerated, and the recipe doesn’t call for cream of tartar. They are soft and delicious.
1 cup room temperature butter
1 1/2 cups sugar
2 3/4 cups flour
1 tsp vanilla
1 1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
Cinnamon/sugar mixture (this doesn’t have to be exact amounts, whatever looks good)
Preheat oven to 350°. Mix butter, sugar, eggs, and vanilla in mixing bowl. Add remaining ingredients. Roll spoonfulls of dough into balls, amd roll into the cinnamon/sugar mixture. Bake on ugreased cookie sheet about 10 minutes until light brown. Do not overbake. Cookies, spread, do 9 to a cookie sheet.
9 thoughts on “My Favorite Snickerdoodles”
What makes these so crackly? They look great I'll definitely make these!
The baking soda helps the cookies rise, and the sugar helps them crack. THese are the best ever, hope you enjoy them! Thanks for visiting!
Uh my cookies did not crack at all and I did what you did. Yours is so much more prettier!
Did you bake them on something like silpat? I've found it doesn't let cookies spread so that might have been what caused them to not crack.
They crack when they spread & cook. Not sure what happened with yours, unless like Colean said, you used a silpat.Thanks for visiting.
Snickerdoodles without cream of tarter?
Yes indeed! 🙂
I’m allergic to cream of tarter so I can’t wait to try these