Snickerdoodle Cookies (Without Cream of Tartar)
Enjoy the soft, chewy texture and delightful cinnamon-sugar coating of snickerdoodle cookies without the need for cream of tartar. This simple recipe uses common ingredients like apple cider vinegar and coconut oil, giving you all the classic flavor with an easy twist.
Equipment
- Oven
- Baking sheet
- Mixing bowls
- Electric mixer
- Measuring Spoons
- Spoon
Ingredients
- 1 ½ cups 225g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 160 g unsalted butter
- ⅓ cup coconut oil
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 Tbsp ground cinnamon
- ¼ cup granulated sugar for coating
Instructions
- Preheat the oven to 400°F (205°C).
- In a large bowl, cream together the butter, coconut oil, and sugar until light and fluffy, about 3-5 minutes.
- Add the egg, vanilla extract, and apple cider vinegar, mixing until well combined.
- Gradually add the dry ingredients (flour, baking powder, and salt), mixing on low speed until just combined.
- Chill the dough for at least 1 hour.
- In a separate bowl, mix cinnamon and ¼ cup granulated sugar for the coating.
- Roll dough into 1-inch balls, then coat them in the cinnamon-sugar mixture.
- Place the dough balls on a parchment-lined baking sheet, 2 inches apart.
- Bake for 7-10 minutes, until the edges are golden and the centers are soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.