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.
Snickerdoodles without cream of tartar are every bit as delicious as the classics. Missing cream of tartar or simply don’t love the flavor? This recipe is for you!
This Snickerdoodle recipe without cream of tartar is a simple update to my classic Soft Snickerdoodles… for those who don’t have cream of tartar on hand or don’t care for the slightly bitter flavor.
Yes! You can make snickerdoodles without cream of tartar!
While you can use lemon juice to substitute cream of tartar, I prefer to simply use baking soda to maintain their classic flavor.
Snickerdoodle Recipe without Cream of Tartar
They’re pillowy soft and perfectly chewy. There’s so much to love about this easy snickerdoodle cookie recipe without cream of tartar!
Why You’ll Love It
- A Childhood Favorite – They’re so simple to make and fun for little hands to roll in the cinnamon sugar topping!
- No Complicated Ingredients – One less ingredient to have on hand, and perfect to make when you’re craving a snickerdoodle but don’t have cream of tartar.
- Skip that Tart Flavor Addition – If you’re a guilty taste tester like me, there’s a bonus! You can try a little bite of the dough without the odd flavor. (PS you can find my Edible Cookie Dough recipe here.)
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Unsalted Butter – Softened butter is key to making this recipe rise perfectly. You can learn how to soften butter quickly here. You can also use shortening if you prefer.
- White Granulated Sugar – For cookie batter and the topping.
- Eggs – Always use large size eggs for baking, unless otherwise specified!
- All Purpose Flour – While you can sub with a gluten free flour if you’d like, we’ve never tested it for this recipe!
- Baking Powder – Making snickerdoodles with baking powder in combination with baking soda makes them rise to perfection without using cream of tartar.
- Baking Soda – I like to use two leavening agents in this recipe to create balance, so you don’t lose the tang that is synonymous with snickerdoodles.
- Salt – Eliminate if you are using salted butter.
- Cinnamon – For topping.
Variations
- Add a Glaze – Drizzle back and forth over the cookies for a pretty, yet simple presentation and a little added sweetness.
- Spice them Up – Substitute cinnamon for Apple Pie Spice or Pumpkin Pie Spice
How to Make Snickerdoodles without Cream of Tartar
- Prep – Preheat oven and line cookie sheets to prevent sticking.
- Make Dough – Combine wet ingredients. Blend in dry ingredients as directed.
- Make Topping – Combine cinnamon and sugar in a small dish.
- Make Dough Balls – Roll dough balls in topping and place on baking sheet.
- Bake – Allow to cool 3 minutes before transferring and enjoy!
Tips
- To make consistent dough balls, I like to use a cookie scoop before rolling into walnut sized dough balls.
- Optional: Sprinkle an extra dose of cinnamon sugar on top just before baking.
- Don’t overbake cookies. Watch bake time closely to keep cookies soft. 7-8 minutes is just perfect – any longer and they may become hard and dry.
- Use parchment or a silicone baking mat to prevent sticking.
- Mixer(You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Parchment Paper
- Cookie Sheets
Serving Suggestions
- Make it in a skillet or ramekin like I do for my Salted Caramel Chocolate Chip Cobbler and serve a la mode direct from the oven.
- Add Cinnamon Frosting, Salted Caramel Frosting or Buttercream Frosting between 2 cookies to create the ultimate snickerdoodle sandwich.
Frequently Asked Questions
What is the difference between a sugar cookie and snickerdoodle?
The first identifiable difference is that while the dough itself is similar, snickerdoodles are rolled in a cinnamon sugar mixture before baking. Snickerdoodles also have more of a crinkled top with small cracking, whereas sugar cookies are often iced or frosted. No cinnamon is involved in sugar cookies .
Why are snickerdoodles called snickerdoodles?
Their name may be based on the German word ‘Schneckennudeln,’ which is said to translate (roughly) as crinkly noodles. Who knows the truth, but it’s a fun name regardless!
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.
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.
Dietary Considerations
- Gluten Free – Substitute all purpose flour with gluten free flour.
- Nut Free
These super soft and slightly chewy snickerdoodles are irresistible! They’re one of our favorite fall cookie recipes, but let’s be honest, we enjoy them as Christmas Cookies, too!
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Snickerdoodle Recipe without Cream of Tartar
By Julie Blanner
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.
Prep: 15 minutes mins
Cook: 8 minutes mins
Total: 23 minutes mins
Servings: 30 cookies
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Ingredients
- 1 cup unsalted butter softened
- 1½ cups white granulated sugar
- 2 large eggs
- 2¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping
- 3 tablespoons white granulated sugar
- 1 teaspoon cinnamon
Instructions
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.
Julie’s Tips
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.
Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 81mg | Potassium: 32mg | Fiber: 1g | Sugar: 11g | Vitamin A: 207IU | Calcium: 12mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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