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    Home » Desserts

    Published: Oct 7, 2022 by Angela · This post may contain affiliate links · 15 Comments

    Snickerdoodles without Cream of Tartar

    Jump to Recipe

    Making homemade snickerdoodles without cream of tartar is easy. The classic cookie can be made with a simple substitute and be just as sweet, soft, and delicious.  For the perfect cinnamon sugar-crusted vanilla cookie, this snickerdoodle recipe is the one you want to bake.

    When they are baking the house will smell like a holiday party with warming vanilla, cinnamon, and sugar. These snickerdoodles are great for everyday cookie enjoyment but also special enough for birthdays and holidays like Easter, Thanksgiving, or Christmas. If you love sugar cream pie & anything with cinnamon, this dessert is for you.

    Snickerdoodles without Cream of Tartar PN1 plated cookies and a cookie jar in the background

    Jump to Recipe
    Jump to:
    • What Do Snickerdoodles Taste Like?
    • Baking Powder vs Cream of Tartar
    • Why Do Snickerdoodles Need Cream of Tartar
    • Ingredients
    • How to Make Snickerdoodle Cookies
    • Chill Snickerdoodle Dough
    • Roll the Cookies
    • HOW LONG TO BAKE SNICKERDOODLES
    • How to Store Snickerdoodles
    • Snickerdoodles without Cream of Tartar

    What Do Snickerdoodles Taste Like?

    That cinnamon sugar coating on the outside and the sweet tender inside is what makes a snickerdoodle a classic yummy cookie.  Snickerdoodles taste like cinnamon and sugar with a tangy aftertaste thanks to the cream of tartar. So these cookies will have less tang but the traditional cinnamon sugar flavor that we all love is still there.

    To make homemade snickerdoodles without cream of tartar, this recipe uses a substitute that you likely have in our pantry already. This quick and easy alternative is the best way to make fresh-baked snickerdoodle cookies when you have no cream of tartar. 

    Baking Powder vs Cream of Tartar

    Baking powder is a raising agent that is commonly used in baking such as with these cookies. Baking powder is made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus something to absorb moisture, usually cornstarch.

    These cookies technically are not made without cream of tartar since it is an active ingredient in baking powder. This recipe simply does not call for cream of tartar as its own ingredient but instead uses baking powder as the substitute for the snickerdoodle cookies. Thick or thin, they are fantastic and an easy homebaked dessert, snack, or lunchbox treat. 

    Why Do Snickerdoodles Need Cream of Tartar

    In this recipe, we will be using baking powder as a substitute for cream of tartar to make snickerdoodle cookies.  Baking powder is the leavening agent that helps puff up snickerdoodles when they cook. That puff and then deflation that cream of tartar does to these cookies is what gives them that classic crackled look. 

    The baking powder does not settle like cream of tartar will so these cookies will be thick and have a lovely soft fluffy texture inside with the cinnamon sugar crispy outside. You can enjoy them this way or you can help them flatten and become thin by manually pressing them. Snickerdoodles when flattened leave the trails of cinnamon and sugar that design the tops of the cookies. 

    Ingredients

    This recipe makes the traditional snickerdoodle cookies except for one ingredient change. Instead of using baking soda and cream of tartar, this recipe uses baking powder.  This cream of tartar substitution will still make a wonderful cookie with the rest of the snickerdoodle cookie dough.   So when you are without cream of tartar, use baking powder in your snickerdoodle recipe.

    Ahead of time, be sure to bring your salted butter and eggs to room temperature.  You will also need all-purpose flour, salt, granulated sugar, eggs, vanilla, and the cinnamon that these cookies are known for

    Snickerdoodles without Cream of Tartar ingredients

    How to Make Snickerdoodle Cookies

    Making snickerdoodle cookies without cream of tartar is basically the same as making them with it. Once the eggs and butter are at room temperature you can begin mixing the ingredients for homemade snickerdoodles.   

    The first steps are to mix the separate ingredients into bowls before combining or using them later.  Begin by mixing the 2 topping ingredients in a small bowl. Set the cinnamon-sugar mixture aside to use later when rolling the cookie dough before baking. 

    Snickerdoodles without Cream of Tartar stir cinnamon and sugar

    Mix the Dry Ingredients

    For the snickerdoodle batter, mix the dry ingredients separately. In a medium bowl add dry ingredients and whisk or use a fork to fluff and combine. Then set it aside.

    Snickerdoodles without Cream of Tartar combine dry ingredients

    Mix the Wet Ingredients

    In a large mixing bowl or stand-up mixer bowl, add the sugar & softened butter. Beat on medium for 2 minutes until creamed together and fluffy. It will be combined quickly but you want to continue beating so that it gets more air incorporated into it and has a fluffy texture. Add the eggs one at a time and vanilla, beat on medium-low until combined. Scrape down the sides with a rubber spatula to be sure it comes together evenly.

    Add ½ of the dry ingredients to the butter mixture and beat on low. Scrape down the sides as needed again.  Once it is combined, add the other half and again beat on low until it is mixed well and the dough is smooth.

    Snickerdoodles without Cream of Tartar fluffy butter mix with added egg to batter

    Chill Snickerdoodle Dough

    Chill dough for 15 minutes, it makes it easier to scoop and roll.  Preheat the oven to 350° and spray or use a nonstick baking mat on your cookie sheet pan to prepare it - while the dough chills.

    Roll the Cookies

    Once chilled, Using a cookie scoop or spoon, scoop out about a golfball-sized amount of dough (roughly 1 Tablespoon worth).  Roll in your hands and then roll in the cinnamon & sugar topping.

    lace each coated cookie dough ball on the prepared cookie sheet leaving space between so they can spread out when baking. You should get a dozen on each cookie sheet.  Between batches, keep the dough chilled in the refrigerator.

    Snickerdoodles without Cream of Tartar rolling the dough in cinnamon sugar and place it on the cookie sheet

    THIN OR THICK & FLUFFY SNICKERDOODLES

    Decide if you want soft & fluffy thick snickerdoodles or the classic thin ones with cracked cinnamon trails.

    FOR THICK & FLUFFY - bake the snickerdoodles balls as is. they will flatten only slightly and you will have a thick and fluffy snickerdoodle.

    FOR CLASSIC THIN - Use the bottom of a glass to gently flatten each cookie before baking.

    Snickerdoodles without Cream of Tartar pressing the dough on the cookie sheet before baking

    This is what the thick & fluffy cookies will look like if you do not press them down before baking. They will puff up while baking and they will not settle.  I have to admit we really loved them this way.  Even the next day the insides were a great fluffy cookie texture and not at all dry or crumbly.  

    Snickerdoodles without Cream of Tartar tall and fluffy after baking when not pressed

    HOW LONG TO BAKE SNICKERDOODLES

    Bake for 10-12 minutes in the middle of your preheated 350° oven.   You can bake two dozen at a time, simply rotate the cookie sheets in the middle racks of your oven halfway through baking.

    Remove them from the oven and let them set and cool on the cookie sheet for about 5 minutes. Do NOT overbake these cookies. They will continue to cook on the sheet pan as they cool.   Snickerdoodles ideally do not have crisp edges or bottoms. They are a more tender and fluffy cookie recipe. Once they are completely cool, enjoy them immediately.

    Snickerdoodles without Cream of Tartar cooling on a rack

    How to Store Snickerdoodles

    For leftover snickerdoodles, store them in an air-tight cookie jar, container, or Ziploc bag. They will keep for up to 3 days if stored properly in a cool dry place.

    Fresh-baked snickerdoodles can also be frozen. You can freeze snickerdoodles stacked in an air-tight container or Ziploc for up to a month.  To enjoy frozen cookies that have been baked, place them in the refrigerator and let them defrost overnight.  Enjoy thawed baked cookies within 2 days.

    Snickerdoodles without Cream of Tartar hand holding a cookie close up to show the cracked cinnamon tops

    You can also make the snickerdoodle cookie dough ahead of time and bake it later.  To freeze cookie dough, place it in an air-tight Ziploc bag and store them in the freezer for up to 3 months. Defrost frozen dough in the refrigerator for 1-2 days.  To bake frozen snickerdoodle dough, follow the steps from the point you roll and bake them.

    Snickerdoodles without Cream of Tartar plated and a few on the counter ready to eat

    PIN FOR SAFEKEEPING & SHARING!

    Snickerdoodles without Cream of Tartar PIN
    Snickerdoodles without Cream of Tartar PINREDO CLOSEUP OF A PLATE OF COOKIES
    Snickerdoodles without Cream of Tartar recipe card plate full of cookies

    Snickerdoodles without Cream of Tartar

    Angela
    Making homemade snickerdoodles without cream of tartar is easy. The classic cookie can be made with a simple substitute and be just as sweet, soft, and delicious.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 4 dozen

    Equipment

    • hand mixer
    • cookie sheet pans

    Ingredients
      

    Topping

    • 3 tablespoons granulated sugar
    • 1 tablespoon ground cinnamon

    Cookie Dough

    • 2 ⅔ cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup salted butter softened
    • 1 ½ cups granulated sugar
    • 2 eggs room temperature
    • 2 teaspoons vanilla extract

    Instructions
     

    • Ahead of time, be sure to bring your butter and eggs to room temperature.
    • In a small bowl combine the topping ingredients and set it aside.
    • In a medium bowl add dry ingredients and whisk or use a fork to fluff and combine. Then set it aside.
    • In a large mixing bowl or stand-up mixer bowl, add the sugar & butter. Beat on medium for 2 minutes until creamed together and fluffy. It will be combined quickly but you want to continue beating so that it gets more air incorporated into it and has a fluffy texture. 
    • Add the eggs one at a time and vanilla, beat on medium-low until combined. Scrape down the sides with a rubber spatula to be sure it comes together evenly.
    • Add ½ of the dry ingredients to the butter mixture and beat on low. Scrape down the sides as needed.  Once it is combined, add the other half and again beat on low until it is mixed well and the dough is smooth.
    • Chill dough for 15 minutes, it makes it easier to scoop and roll.  
      Preheat the oven to 350° and spray or use a nonstick baking mat on your cookie sheet pan to prepare it - while the dough chills
    • Once chilled, Using a cookie scoop or spoon, scoop out about a golfball-sized amount of dough (roughly 1 Tablespoons worth).  Roll in your hands and then roll in the cinnamon & sugar topping.  
      Place each coated cookie dough ball on the prepared cookie sheet leaving space between so they can spread out when baking. You should get a dozen on each cookie sheet.  Between batches, keep dough chilled in the refrigerator
    • Decide if you want soft & fluffy thick snickerdoodles or the classic thin ones with cracked cinnamon trails.
      FOR THICK & FLUFFY - bake the snickerdoodles balls as is. they will flatten only slightly and you will have a thick and fluffy snickerdoodle.
      FOR CLASSIC THIN - Use the bottom of a glass to gently flatten each cookie before baking. 
    • Bake for 10-12 minutes in the middle of your preheated 350° oven.   You can bake two dozen at a time, simply rotate the cookie sheets in the middle racks of your oven halfway through baking.
    • Remove them from the oven and let them set and cool on the cookie sheet for about 5 minutes. Once they are completely cool, enjoy them immediately.
    • For leftover snickerdoodles, store them in an air-tight cookie jar, container, or Ziploc bag. They will keep for up to 3 days if stored properly in a cool dry place.

    Notes

    Nutrition Facts per Cookie
    Servings: 48
    Amount per serving  
    Calories 93
    % Daily Value*
    Total Fat 4.1g 5%
    Saturated Fat 2.5g 13%
    Cholesterol 17mg 6%
    Sodium 53mg 2%
    Total Carbohydrate 13.5g 5%
    Dietary Fiber 0.3g 1%
    Total Sugars 8.1g  
    Protein 1g  
    Vitamin D 3mcg 16%
    Calcium 9mg 1%
    Iron 0mg 2%
    Potassium 22mg 0%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword baked, cookie, dessert, fresh-baked, holiday, lunchbox, sandwich, lunch, dinner, easy, simple, snack, sweet

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      Recipe Rating




    1. Robin says

      December 10, 2021 at 7:43 pm

      5 stars
      Turned out great. I left them thick and chewy and we all loved them. I have had ones that taste like cinnamon and nothing else but these were not like that. I am saving this recipe.

      Reply
    2. Ngoc says

      February 07, 2022 at 6:59 pm

      5 stars
      I was skeptical but gave it a try. The recipe was easy and turned out as described. I followed it exactly since I had no cream of tartar. They are soft and good even 3 days later.

      Reply
    3. Adrianne says

      February 26, 2022 at 6:41 pm

      5 stars
      I am in the mood to bake and stubbled about your recipe. The snickerdoodles look delicious and I think the whole family will love them. Thanks for sharing, will make them this afternoon!

      Reply
    4. Ieva says

      February 27, 2022 at 5:58 am

      5 stars
      This is brilliant! I never have cream of tartar at home, and only ever have baking powder and bicarb of soda at home! I was so pleased with the result! Delicious and perfect texture!

      Reply
      • Angela says

        February 27, 2022 at 12:01 pm

        I am so happy you found this recipe. It sounds like it was just what you needed to make snickerdoodles without cream of tartar.

        Reply
    5. Megan says

      February 27, 2022 at 6:47 am

      5 stars
      I loved these cookies! So soft and easy to make, too!

      Reply
      • Angela says

        February 27, 2022 at 12:00 pm

        Thanks, Megan. They really are soft and delish!

        Reply
    6. Revathi says

      February 27, 2022 at 8:06 am

      5 stars
      Snicker doodle cookies are my absolute favorite. These look just perfect and the pics looks so tempting for me to try right away 🙂

      Reply
      • Angela says

        February 27, 2022 at 11:59 am

        I hope you bake a batch soon. You will not be disappointed.

        Reply
    7. Andrea says

      February 27, 2022 at 8:47 am

      5 stars
      Fantastic looking snickerddoodles! I love that they are fluffy and that I don't need cream of tartar to make them.

      Reply
      • Angela says

        February 27, 2022 at 12:00 pm

        It sure is so good to have this no cream of tartar recipe. The snickerdoodles I think are even better this way actually.

        Reply
    8. silvia says

      March 20, 2022 at 12:25 pm

      5 stars
      This recipe is delicious, cannot stop eating it!

      Reply
    9. Jacqueline Meldrum says

      March 20, 2022 at 2:17 pm

      5 stars
      I've not tried these before but they look so good. I need these in my life

      Reply
    10. Michelle says

      March 21, 2022 at 6:04 am

      5 stars
      Great for when you don't have cream of tartar on hand!

      Reply
    11. Anjali says

      March 21, 2022 at 8:24 am

      5 stars
      I had no idea you could make snickerdoodles without cream of tartar and still get that perfect chewy consistency! These turned out great!

      Reply

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