This is the most delicious and easy snickerdoodle recipe without cream of tartar! They are just as tender, chewy, and thick as the original, without the tang from the cream of tartar.
Preheat oven to 400° F. Line baking sheets with parchment paper.
In a large mixing bowl or stand mixer, combine butter, sugar and eggs.
In a medium mixing bowl, combine flour, baking powder, baking soda and salt.
Gradually blend dry mixture into wet mixture until combined.
Using a cookie scoop or a teaspoon, roll dough into walnut size balls. Roll in cinnamon sugar and place on baking sheet.
Bake 8 minutes.
Notes
How to Make Ahead
Refrigerator Method - Make dough up to 3 days in advance and store in an airtight container. Remove from refrigerator and thaw dough 1 hour, roll into balls, cinnamon sugar and bake as directed.
Freezer Method - If you want to make the dough in advance, follow recipe and freeze dough balls in an airtight container up to 3 months until ready to bake. Extend bake time to 10 minutes.
How to Store
Room Temperature - these cookies will keep for up to one week, stored in an airtight container.
Freeze - Allow cookies to cool completely. Cover in plastic wrap and place in an airtight container. Freeze up to three months. Bring to room temperature to thaw.