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.
That cinnamon sugar coating on the outside and the sweet tender inside is what makes a snickerdoodle a classic yummy cookie. Thick or thin, they are fantastic and an easy homebaked dessert, snack, or lunchbox treat. 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 a 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.
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. 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 leaves the trails of cinnamon and sugar that design the tops of the cookies.
INGREDIENTS FOR HOMEMADE SNICKERDOODLES
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.
HOW TO MAKE SNICKERDOODLE COOKIES
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.
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.
Mix the Wet Ingredients
Chill Snickerdoodle Dough
ROLL & PREP THE SNICKERDOODLE DOUGH TO BE BAKED
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.
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
HOW TO MAKE 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.
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.
HOW LONG TO BAKE SNICKERDOODLES
HOW TO STORE SNICKERDOODLES
HOW TO STORE SNICKERDOODLES
PIN FOR SAFEKEEPING & SHARING!
Snickerdoodles without Cream of Tartar
- hand mixer
- cookie sheet pans
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 2 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup salted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 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 1/2 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.
|Nutrition Facts per Cookie|
|Amount per serving|
|% Daily Value*|
|Total Fat 4.1g||5%|
|Saturated Fat 2.5g||13%|
|Total Carbohydrate 13.5g||5%|
|Dietary Fiber 0.3g||1%|
|Total Sugars 8.1g|
|Vitamin D 3mcg||16%|
|*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.|
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