Easy Snickerdoodle Recipe Without Cream of Tartar – Soft & Chewy Cookies!

Introduction

Snickerdoodles hold a special place in my heart. Growing up, the smell of cinnamon sugar wafting through the house signaled that something magical was about to come out of the oven. But what happens when you crave that same soft and chewy texture and realize you’re out of cream of tartar? No worries! This Snickerdoodle Recipe Without Cream of Tartar is here to save the day. It delivers the same classic flavor and perfect texture with a simple ingredient swap you probably already have in your kitchen. So, if you’ve ever wondered how to make snickerdoodles without cream of tartar, you’re in the right place!

Why You Will Love This Recipe

• No Special Ingredients Needed – No cream of tartar? No problem! This Snickerdoodle Recipe Without Cream of Tartar uses an easy substitute that keeps the cookies soft and chewy.
• Crispy Edges, Soft Centers – The perfect balance of textures makes these cookies irresistible.
• Easy to Make – Whether you’re a beginner baker or a seasoned pro, this recipe is simple and foolproof.
• Warm, Cozy Flavors – The cinnamon-sugar coating brings that nostalgic, comforting taste we all love.
• Great for Any Occasion – Whether it’s a holiday treat or an everyday dessert, these cookies fit any moment perfectly.

Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Whisk
• Cookie scoop (optional, but helps with uniform cookies)
• Cooling rack

Ingredients

For the Cookies:

• 2 3/4 cups (345g) all-purpose flour – Provides structure.
• 1 teaspoon baking powder – The substitute for cream of tartar, giving the cookies the perfect rise.
• 1/2 teaspoon baking soda – Helps with leavening.
• 1/2 teaspoon salt – Enhances flavor.
• 1 cup (226g) unsalted butter, softened – Creates a rich, tender texture.
• 1 1/2 cups (300g) granulated sugar – Sweetens and adds structure.
• 2 large eggs – Binds everything together and keeps the cookies soft.
• 1 teaspoon vanilla extract – Enhances the classic snickerdoodle flavor.

For the Cinnamon Sugar Coating:

• 1/4 cup (50g) granulated sugar – Adds a sweet crunch.
• 1 1/2 teaspoons ground cinnamon – Brings the signature warm spice.

Instructions

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. This step helps create soft and chewy cookies.

Step 4: Add Eggs & Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

Step 5: Combine Wet & Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Make the Cinnamon Sugar Coating

In a small bowl, mix the sugar and cinnamon together.

Step 7: Shape & Coat the Dough

Using a cookie scoop or spoon, roll the dough into 1 1/2-inch balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.

Step 8: Bake to Perfection

Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes or until the edges are set and the tops appear slightly cracked.

Step 9: Cool & Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!

Tips for Perfect Snickerdoodles

• Don’t Overbake – The cookies will continue cooking as they cool, so remove them when they still look slightly soft.
• Chill the Dough (Optional) – For thicker cookies, refrigerate the dough for 30 minutes before baking.
• Use Room Temperature Ingredients – This ensures smooth mixing and better texture.
• Measure Flour Correctly – Spoon and level flour instead of scooping directly to prevent dry cookies.

Variations

• Gluten-Free – Use a 1:1 gluten-free flour blend.
• Dairy-Free – Swap butter for plant-based margarine.
• Less Sugar – Reduce sugar slightly without sacrificing taste.

Serving Ideas

• Enjoy warm with a glass of milk or hot chocolate.
• Serve alongside vanilla ice cream for a cozy dessert.
• Pack in lunchboxes for a delightful treat.

FAQs

Can I use self-rising flour instead of all-purpose flour?
Yes, but omit the baking powder and salt since self-rising flour already contains these.

What can I use instead of baking powder?
You can use 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice or vinegar as an alternative.

How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 48 hours before baking.

Nutritional Information (Per Cookie)

• Calories: 180
• Carbohydrates: 24g
• Protein: 2g
• Fat: 8g
• Sugar: 12g
• Fiber: 1g

Concluding Thoughts

This Snickerdoodle Recipe Without Cream of Tartar proves you don’t need special ingredients to enjoy these classic cookies. With simple pantry staples, you can create soft, chewy, and cinnamon-coated delights that everyone will love. Whether you bake them for a family gathering or as a comforting treat for yourself, these cookies never disappoint. Give them a try, and let me know how they turn out in the comments! Happy baking!

Print Recipe

Easy Snickerdoodle Recipe Without Cream of Tartar – Soft & Chewy Cookies!

Author: Sophie Grace Courses: Bakes and Breaks

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Rest Time 5 mins Total Time 30 mins

Cooking Temp: 375  F Servings: 24 Estimated Cost: $ 5 Calories: 180

Best Season: Suitable throughout the year

Description

These snickerdoodles without cream of tartar deliver the same soft and chewy texture with crispy edges and a signature cinnamon-sugar coating. Perfect for everyday baking, holiday cookie exchanges, or a cozy dessert, this easy-to-follow recipe uses a simple substitute to recreate the classic taste without any specialty ingredients. Enjoy them fresh out of the oven with a glass of milk or alongside your favorite hot beverage!

Ingredients

Scale

1/2x 1x 2x 3x

For the Cookies:

• 2 ³⁄₄ cups (345g) all-purpose flour – Provides structure.
• 1 teaspoon baking powder – The substitute for cream of tartar, giving the cookies the perfect rise.
• ¹⁄₂ teaspoon baking soda – Helps with leavening.
• ¹⁄₂ teaspoon salt – Enhances flavor.
• 1 cup (226g) unsalted butter, softened – Creates a rich, tender texture
• 1 ¹⁄₂ cups (300g) granulated sugar – Sweetens and adds structure.
• 2 large eggs – Binds everything together and keeps the cookies soft.
• 1 teaspoon vanilla extract – Enhances the classic snickerdoodle flavor.

For the Cinnamon Sugar Coating:

• ¹⁄₄ cup (50g) granulated sugar – Adds a sweet crunch.
• 1 ¹⁄₂ teaspoons ground cinnamon – Brings the signature warm spice

Instructions

1. Step 1: Preheat & Prep

    

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

   Mark as complete

1. Step 2: Mix the Dry Ingredients

    

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

   Mark as complete

1. Step 3: Cream the Butter and Sugar

    

   In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. This step helps create soft and chewy cookies.

   Mark as complete

1. Step 4: Add Eggs & Vanilla

    

   Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

   Mark as complete

1. Step 5: Combine Wet & Dry Ingredients

    

   Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.

   Mark as complete

1. Step 6: Make the Cinnamon Sugar Coating

    

   In a small bowl, mix the sugar and cinnamon together.

   Mark as complete

1. Step 7: Shape & Coat the Dough

    

   Using a cookie scoop or spoon, roll the dough into 1 1/2-inch balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.

   Mark as complete

1. Step 8: Bake to Perfection

    

   Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes or until the edges are set and the tops appear slightly cracked.

   Mark as complete

1. Step 9: Cool & Enjoy

    

   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!

   Mark as complete

Nutrition Facts

Servings: 24 ServingCalories:180kcalTotal Fat:8gSaturated Fat: 5gCholesterol:30mgSodium:120mgPotassium:30mgTotal Carbohydrate:24gDietary Fiber: 1gSugars: 12gProtein:2g

Note

• Don’t Overbake – The cookies will continue cooking as they cool, so remove them when they still look slightly soft.
• Chill the Dough (Optional) – For thicker cookies, refrigerate the dough for 30 minutes before baking.
• Use Room Temperature Ingredients – This ensures smooth mixing and better texture.
• Measure Flour Correctly – Spoon and level flour instead of scooping directly to prevent dry cookies.

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