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Soft Tartar-Less Snickerdoodle Cookies

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“I got the main recipe from Juju Bee but I had to tweak a lot of it so I thought I would post the changes I had to make. The cookies turned out Heavenly and distinctly snickerdoodle. I hope you enjoy this recipe as much as I have. Happy cooking :)”
36 cookies

Ingredients Nutrition


  1. In one mixing bowl combine the flour, baking soda and salt together. Mix.
  2. In another bowl combine softened butter, vanilla, sugar and eggs.
  3. Mix to a well blended batter.
  4. Add the white vinegar, stir and pour the butter mixture into the flour mixture.
  5. Stir with a wooden spoon till the batter becomes stiff and even in color.
  6. Place the batter and baking sheet in the fridge to cool for about 15 to 20 minutes.
  7. During this time, preheat the oven to 260°F, then in a small, shallow bowl combine the sugar and cinnamon that you set aside.
  8. Mix with a fork till the sugar and cinnamon become even with each other.
  9. Once the batter and baking sheet have cooled, use a teaspoon to scoop batter from the bowl.
  10. Roll batter into a ball and gently roll around in the cinnamon and sugar till there is an even layer all over the ball.
  11. Place on the chilled, ungreased baking sheet setting each ball about an inch and half apart from one another.
  12. Bake cookies between 15 and 20 minutes.
  13. Remove from sheet immediately. Then enjoy the creation you have made.

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