Making homemade Snickerdoodles without cream of tartar is easy. The classic cookie can be made with a simple substitute you already have in your pantry. They bake up just as sweet, soft, and delicious.
If you love cinnamon & desserts like sugar cream pie or Puff Pastry Cinnamon Twists, this is for you. When they are baking the house will smell like a holiday party with warming vanilla, cinnamon, and sugar.
They are great for everyday cookie enjoyment but also special enough for birthdays and holidays like Easter, Thanksgiving, or Christmas. Dip one in a mug of coffee to start your day too; no one will judge.
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What Do Snickerdoodles Taste Like?
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. Think more buttery & like an amped up vanilla cookie.
Baking Powder vs Cream of Tartar
To make snickerdoodle cookies from scratch without cream of tartar, this recipe uses a substitute that you likely have in our pantry already. This alternative is the best ingredient swap.
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 are not "technically" made without cream of tartar since it is an active ingredient in baking powder. Don't confuse this with baking soda, since baking powder & baking soda are not the same.
Can You Make Snickerdoodles without Cream of Tartar?
First let's explore why snickerdoodles are made with cream of tartar? Cream of tartar helps give a cookie chew & makes sure the sugar doesn't crystallize. 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.
Ingredients Needed
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.
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
- All Purpose Flour - key for a soft chewy cookie.
- Sugar - granulated sugar for both the cookie dough & roll the balls in before baking.
- Eggs - room temperature for easy mixing.
- Salted Butter - room temperature so it mixes smoothly.
- Vanilla Extract - the classic flavor of this cookie dough.
- Cinnamon - lots of it for the best Snickerdoodle flavor.
- Salt - to balance the sweetness.
- Baking Powder - the key substitute ingredient for making this recipe without cream of tartar.
See the Recipe Card for amounts & full instructions.
How to Make Snickerdoodle Cookies without Cream of Tartar
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 and baking.
Here are the step-by-step instructions for this recipe for snickerdoodles without cream of tartar:
- Mix the Cinnamon Sugar Topping
- Mix the Dry Ingredients
- Mix the Wet Ingredients
- Make & Chill the Dough
- Roll the Dough Balls
- Bake the Cookies
1 - Mix the Cinnamon Sugar Topping
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.
2 - Mix the Dry Ingredients
In a medium bowl add dry ingredients and whisk or use a fork to fluff and combine. Then set it aside.
3 - 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.
4 - Make & Chill the Dough
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.
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.
5 - Roll the Dough Balls
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 the dough chilled in the refrigerator.
THIN OR THICK AND FLUFFY SNICKERDOODLES
Decide if you want soft & fluffy thick snickerdoodles or the classic thin ones with cracked cinnamon trails.
FOR THICK & FLUFFY - bake the Snickerdoodle 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.
6 - Bake the Cookies
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. Once they are completely cool, enjoy them immediately.
Store or Freezing
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.
FAQ
The cookie dough will last for up to 3 days in the refrigerator. Once ready for baking, simply preheat the oven & start at the step for rolling it into balls.
To freeze Snickerdoodle cookie dough, place it in an air-tight Ziploc bag and store it 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.
I love using Bob's Red Mill 1:1 gluten-free flour substitute. It works great in any recipe, like this. Simply replace using the same amount instead of the regular flour.
Shortening versus real butter has different results when baking. You can use shortening instead replacing with the same amount as the butter. The cookies will have a different texture (likely softer and lighter) and not a deep buttery flavor.
Snickerdoodles without Cream of Tartar
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.
Nutrition
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Robin says
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.
Ngoc says
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.
Adrianne says
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!
Ieva says
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!
Angela says
I am so happy you found this recipe. It sounds like it was just what you needed to make snickerdoodles without cream of tartar.
Megan says
I loved these cookies! So soft and easy to make, too!
Angela says
Thanks, Megan. They really are soft and delish!
Revathi says
Snicker doodle cookies are my absolute favorite. These look just perfect and the pics looks so tempting for me to try right away 🙂
Angela says
I hope you bake a batch soon. You will not be disappointed.
Andrea says
Fantastic looking snickerddoodles! I love that they are fluffy and that I don't need cream of tartar to make them.
Angela says
It sure is so good to have this no cream of tartar recipe. The snickerdoodles I think are even better this way actually.
silvia says
This recipe is delicious, cannot stop eating it!
Jacqueline Meldrum says
I've not tried these before but they look so good. I need these in my life
Michelle says
Great for when you don't have cream of tartar on hand!
Anjali says
I had no idea you could make snickerdoodles without cream of tartar and still get that perfect chewy consistency! These turned out great!