Snickerdoodles are a quintessential American cookie. They are crispy on the outside, soft and chewy in the inside, with cinnamon sugar coating them. Their taste is so addicting that they're usually gone before you know it! But what if I told you that they can be made without cream of tartar?
Snickerdoodle cookies are one of the most popular cookie recipes on the internet. They’re easy to make, and they taste great. But it sucks when you run through the ingredient list and realize you're without cream of tartar!
No worries! This recipe is perfect for those who can't find this elusive ingredient or just want an easier way to make these delicious cookies. You'll be able to enjoy them without any fuss at all!
These cookies are soft and chewy with a hint of cinnamon sugar flavor that will leave you wanting more. Try our easy snickerdoodle recipe today and see how much better it tastes than store-bought ones!
This snickerdoodles without cream of tartar recipe is dedicated to you!
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Tips + Tricks
No. 1 --> To bake soft and tender snickerdoodles, bake your cookies only until the tops are just set and the edges just start to brown. The middle should still be soft and gooey. They will continue to cook on the pan.
No. 2 --> These cookies won't have the exact same flavor profile as regular snickerdoodles but they're still delicious, even without zingy cream of tartar.
No. 3 --> I like to bake only one cookie sheet worth of cookies at a time to get the best results. When baking with multiple sheets, it can give inconsistent baking results.
No. 4 --> This recipe recommends chilling the dough for at least 1 hour. This is negotiable, they can be baked immediately after mixing, but you'll end up with a better cookie with less spread if you can wait!
Butter: When it comes to cookies, you just gotta get the butter in there! Room temperature butter is easily creamed with the sugar to incorporate air and helps to prevent gluten development leading to a more cake-like cookie. Always start with room temperature butter and ensure to cream the butter and sugar for at least 3 minutes. This ensures a fluffy, tender texture.
Vanilla: This is used to give snickerdoodles a rich vanilla flavor, as well as an added sweet aroma, and also, vanilla plus cinnamon = heaven!
How To Make Snickerdoodles Without Cream of Tartar
- In the bowl of your stand mixer fitted with the paddle cream together the softened butter and sugars until light and fluffy. This takes about 3 minutes at medium-high speed.
- Add in the eggs, one at a time, mixing well between each addition. Then add the vanilla extract.
- In a separate bowl, combine the dry ingredients and whisk them together.
- Add dry ingredients to the mixing bowl, and beat until completely combined.
- Transfer the mixing bowl the fridge and chill, covered, for 60 minutes.
- Meanwhile, prepare the cinnamon sugar topping, line a baking sheet with parchment or a silicone baking mat, and preheat the oven to 350f.
- Once the dough has been chilled, remove it from the fridge and roll into balls before tossing in the cinnamon-sugar coating.
- Place the balls 12 to a cookie sheet and bake for 9-11 minutes at 350f. The cookies are done when they look slightly underbaked - the edges are set and the middle looks gooey. Allow the cookies to rest on the cookie sheet for 5 or so minutes before transferring to a wire cooling rack.
Batch + Storage Information
I scooped out my cookies using my #40 cookie scooper before rolling into cookie balls, this gave me 36 delicious little snickerdoodles!
This recipe can easily be doubled or halved, if halving, use 1 cup + 6 tablespoons of flour.
These snickerdoodles cookies without cream of tartar can be kept in an airtight container at room temperature for up to 5 days. They can also be cooled completely, then stored in an airtight container in the freezer for up to 3 months.
If you're like me, you'll bake 1 cookie sheet worth, then scoop the remainder of the dough into balls, roll them in the sugar topping, then spread into a single layer on a cookie sheet and freeze solid before transferring them into a freezer friendly container. The frozen dough will keep up to 12 months! Simply remove the desired amount of cookies from the container, and thaw before baking as directed.
Some of the sugar on the topping dissolves when you freeze then thaw the cookies, to mitigate that, you can roll them after they've thawed! I noticed this happens a lot with my ginger snap cookies, but I've never noticed a taste difference!
Substitutions + Variations
Get creative with your cookie!
- Add in some ginger or a pinch of freshly grated nutmeg to the dough for some extra flavor.
- Sub the cinnamon for chai spice in the sugar roll!
- Use apple pie spice or pumpkin pie spice instead of cinnamon in the dough and in the sugar topping!
More cookie recipes to try:
Stand mixer: I use my KITCHENAID MIXER for so many things. It makes everything much easier - I couldn't live without it for my baking! I've got a bum wrist on my dominant hand which makes kneading quite difficult, having my stand mixer is such a blessing.
Heavy baking sheet: As a collector of all things kitchen, I have to say, my preference for cookie baking sheets is ALWAYS a heavy pan. A lightweight pan does not bake the same way, transfer heat the same way, and actually prevent over-browning the same. If you're a big cookie baker, get yourself a quality, heavyweight baking sheet.
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📖 Printable Recipe
If you are looking for a snickerdoodle cookie recipe that's made without cream of tartar, this is it. Snickerdoodles are yummy sugar cookies with cinnamon sugar coating, baked until the edges are just set and the centers stay rich and chewy.
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, lightly packed - dark or light will work
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground cinnamon
cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- In the bowl of your stand mixer fitted with the paddle cream together 1 cup of softened butter and 1 cup granulated sugar and 1/2 cup brown sugar until light and fluffy. This takes about 3 minutes at medium-high speed.
- Add in 2 eggs, one at a time, mixing well between each addition. Then add 1 teaspoon vanilla extract.
- In a separate bowl, combine 2 3/4 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon coarse kosher salt and 1 teaspoon ground cinnamon, whisk till combined.
- Add dry ingredients to the mixing bowl, and beat until completely incorporated.
- Transfer the mixing bowl the fridge and chill, covered, for 60 minutes.
- Meanwhile, prepare the cinnamon sugar topping by mixing 1/4 cup granulated sugar and 1 tablespoon ground cinnamon, line a baking sheet with parchment or a silicone baking mat, and preheat the oven to 350f.
- Once the dough has been chilled, remove it from the fridge and roll into balls before tossing in the cinnamon sugar coating.
- Place the balls 12 to a cookie sheet and bake for 9-11 minutes at 350f. The cookies are done when they look slightly underbaked - the edges are set and the middle looks gooey. Allow the cookies to rest on the cookie sheet 5 or so minutes before transfering to a wire cooling rack.
Amount Per Serving: Calories: 243Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 135mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g