My snickerdoodle recipe without cream of tartar comes out perfectly soft and chewy with that classic sweet, buttery, cinnamon-spiced flavor! I love that I can whip up a batch with simple, kitchen-staple ingredients any time.
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My Easy Snickerdoodle Recipe
I came up with my snickerdoodle recipe without cream of tartar out of sheer necessity the night before Christmas a few years back. I had put off making these cookies until the last minute but promised them for my daughter Leah. When I went to gather my ingredients, I realized I didn’t have any cream of tartar!
It was too late to drive to the store, so I decided to come up with a different solution. I just needed to figure out another way to give the cookies that soft, chewy texture with the ingredients I already had in my pantry.
My daughter took that first bite after they baked and told me they were better than she even remembered! I was holding my breath on that first bite because I know how much she loves snickerdoodles!
It was good to hear her audible “yum” as she devoured her cookie in about 12 seconds flat, but then she tried to take more, and I had to shoo her out of the kitchen.
What Are Snickerdoodle Cookies?
Snickerdoodles are one of my favorite cookies! They’re soft, cinnamon sugar cookies with a cracked surface and chewy texture. I think the warm spice makes them a perfect cookie for fall or the holiday season!
Easy Snickerdoodle Recipe Ingredients
- Flour – I sift my flour to ensure soft cookies with no clumps in the batter
- Baking powder – This leavening agent helps make the snickerdoodles soft
- Salt – Enhances the natural flavors
- Butter – I recommend using unsalted and then adding salt to adjust the flavor
- Sugar – Granulated sugar will go in the cookies and the topping
- Eggs and egg whites – Egg whites help the cookies rise while a yolk helps bind the batter without making it too dense
- Vanilla extract – Adds warmth and depth to the flavor
- Cinnamon – I use high-quality cinnamon for that warm spice goodness
How to Make A Snickerdoodle Recipe Without Cream of Tartar
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees Fahrenheit and line some baking sheets with parchment paper.
STEP TWO: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the butter and sugar until it becomes light and fluffy, around 4-5 minutes on medium-high speed.
Scrape the sides of the bowl with a rubber spatula, then add the egg, egg white, and vanilla. Continue beating until well combined.
STEP THREE: In a medium-sized bowl, mix the flour, baking powder, and salt. Sift the dry ingredients into the wet ingredients and stir until just combined. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
STEP FOUR: Mix the sugar and ground cinnamon in a small bowl. Scoop out evenly sized-cookie dough balls. Drop each ball into the cinnamon sugar coating, one at a time, and roll it around until coated on all sides.
STEP FIVE: Place the coated cookie dough balls onto the prepared baking sheets. Bake them for approximately 9 minutes or until the edges are set and golden brown.
STEP SIX: Remove them from the oven and let the cookies sit on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips For the Best Snickerdoodle Recipe
- Chill the dough for 20 minutes before baking. This is one of my top tips for preventing the snickerdoodles from spreading too much while baking.
- Evenly coat the dough balls in the cinnamon sugar topping. The topping is what makes snickerdoodles so special, so I prioritize this step!
- Don’t overcrowd the baking sheet. I always leave enough space between the cookies so they can spread.
- Don’t overbake the snickerdoodles. I take mine out as soon as they get golden and set on the edges so they stay chewy in the middle.
- Let the cookies cool on the baking sheet. It’s hard to resist eating them right out of the oven, but I think letting the cookies set makes them so much better.
Snickerdoodle Cookies Variations and Substitutions
- Use brown sugar for the topping for a richer flavor. I love the way it pairs with the cinnamon.
- Add a pinch of ginger to the batter for a subtle hint of heat. This version is always a hit with the adults.
- Try pumpkin spice instead of cinnamon for even more warm spice! I do this in my pumpkin snickerdoodle cookie recipe.
- Mix in toffee bits for a decadent treat. The rich toffee goes so well with the cinnamon flavor!
- Sprinkle white chocolate chips into the cookie batter for a tasty twist. My kids beg me to make this version!
Snickerdoodle Recipe Without Cream of Tartar FAQs
What does cream of tartar do for cookies?
Cream of tartar is typically the key ingredient in snickerdoodles that acts as a leavening agent that, when combined with baking powder, helps cookies rise. But I don’t always have cream of tartar on hand, so for this snickerdoodles recipe without cream of tartar, I use baking powder instead!
What else to use instead of cream of tartar in snickerdoodles
If I want to mimic traditional snickerdoodles as closely as possible, I’ve also replaced cream of tartar with lemon juice or vinegar.
- Lemon Juice: I use one teaspoon of lemon juice for every ½ teaspoon of cream of tartar. Lemon juice activates the baking soda, and I usually have some available.
- Vinegar: I substitute every ½ teaspoon of cream of tartar with one teaspoon of vinegar. I’ve tried white vinegar and apple cider vinegar, and both work great for activating the baking soda!
Why are my snickerdoodle recipe with no cream of tartar flat?
Flat snickerdoodles usually mean the cookies are overbaked. I always take mine out of the oven when they still look slightly under-cooked since I know they’ll continue baking as they cool. They turn out fluffy and chewy every time!
Why do my snickerdoodle cookies get hard?
Snickerdoodle cookies can become a bit stiff when they’re cooked with too much flour in the dough or when they’re overbaked. I always measure the flour with a spoon into the measuring cup and pull them out when they look slightly undercooked and they stay soft!
How to store this easy snickerdoodle recipe
I store snickerdoodles without cream of tartar in an airtight container at room temperature. They’ll stay fresh for 4-5 days, although they always disappear much faster than that in my house!
For longer storage, I’ll freeze snickerdoodles in a freezer bag, where they’ll last for up to a year! Just thaw them on the counter over night before eating them.
More Delicious Christmas Cookie Recipes
Easy Snickerdoodle Recipe Without Cream of Tartar
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 egg white at room temperature
- 1 teaspoon vanilla extract
Cinnamon Topping
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat the oven to 350 degrees and line some baking sheets with parchment paper.
- In a large mixing bowl and using a hand or stand mixer, beat butter and sugar till it is light and fluffy, about 4-5 minutes. Using a spatula, scrape the sides of the bowl, bringing the butter and sugar mixture back to the middle. Add the egg, egg white, and vanilla, then continue beating until combined.
- In a medium-size bowl, mix the flour, baking powder, and salt to combine. Sift the flour mixture into the wet ingredients and stir until just combined.
- Cover the dough with plastic wrap and refrigerate it for at least 20 minutes.
- In a small bowl combine the sugar and cinnamon. Using a spoon or cookie scoop, roll the dough into small balls until they are round and smooth. Drop and roll the balls into the cinnamon-sugar mixture and coat well till they are completely covered.
- Place them on a baking sheet, lined with parchment paper. Bake for about 9 minutes until the edges are set and golden. The cookies may look under-baked at first, but they are done!
- Remove the snickerdoodles from the oven and allow them to sit on the pan for 5-10 minutes before moving to a cooling rack.
Video
Notes
- The cookies will seem underbaked when cooked at first. This is normal and will help keep the normal snickerdoodle texture you’re used to when using cream of tartar
- Don’t overcrowd the baking sheet. Always leave enough space between the cookies so they can spread.
- Store the snickerdoodles in an airtight container at room temperature for up 4 to 5 days. For longer storage, freeze them in a freezer-safe container, where they’ll last for up to a year!
- Other ingredients to use instead of cream of tartar:
- Lemon Juice: Use one teaspoon of lemon juice for every ½ teaspoon of cream of tartar. Lemon juice activates the baking soda.
- Vinegar: Substitute every ½ teaspoon of cream of tartar with one teaspoon of vinegar.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I love this!
Perfect snickerdoodles!!
This is really flavorful and really delicious! Thank you so much for sharing this amazing recipe! Well done! Highly recommended!
These were really good and so easy to make!
Absolutely delicious!!!!! Will make again for sure!! Thank you!
Do I need to make any adjustments if I add pecans to this recipe?
Hi Linda, the recipe should still work great with pecans added with no other changes. Enjoy!
Can I freeze the cookies for later? If so how long can they last in the freezer and refrigerator?
Hi Cheyenne, yes! These snickerdoodle cookies freeze great! You can place them in an airtight container for up to 2 months in the freezer or up to a week in the fridge.
Okay the cookies are freezable when baked, how about make a head dough can that be frozen also and if so for roughly how long would they keep? The reason for asking is because I’m a mother of 3 and they all decided to make me a grandma at once, (3 grandbabies already with twins ariving soon) so I’m very busy and make ahead would be awesome for weekends at Gammy’s😊
Congrats on the new twins, Tonya! I definitely get that busy lifestyle with the young ones for sure. These can be frozen for about 3 months as long as you make it airtight nad it doesn’t get frostbitten. Just thaw it overnight in the fridge the night before!
I don’t have unsalted butter. Will salted butter be ok?
Yes, I would just lower the amount of salt you add or omit it all together.
The cookies I made were very runny and thin, what do you think I did wrong?
Without seeing how you made the cookies I can’t say exactly but make sure your butter is room temperature and not melted. This can cause the batter to become runny. Also, always double-check the amount of flour you are using because I know sometimes I can lose count and not put enough flour in it.