Easy Homemade Snickerdoodle Without Cream of Tartar Recipe

The scent of cinnamon and sugar wafting through your kitchen can transform an ordinary afternoon into something magical. You might think you need cream of tartar to achieve those classic tangy, chewy snickerdoodles, but here’s a secret: you can make cookies just as delicious without it.

This recipe delivers all the signature qualities you crave in a snickerdoodle. The edges crisp up beautifully while the centers stay soft and tender.

Using baking powder instead of the traditional cream of tartar and baking soda combination creates the same light texture and slight rise. The result is a cookie that tastes just like childhood memories, no specialty ingredients required.

Why You’ll Love This Recipe

This snickerdoodle recipe solves the problem of needing an ingredient you probably don’t keep stocked in your pantry. It uses simple substitutions that work beautifully without compromising flavor or texture.

• Requires only common baking staples you likely already have on hand
• Produces soft, chewy cookies with crispy edges in under 30 minutes
• The cinnamon sugar coating creates an irresistible sweet and spicy crust
• Perfect for bakers of all skill levels with straightforward mixing and shaping
• Makes about two dozen cookies that stay fresh for days

My Experience Making This Recipe

I created this recipe on a rainy Saturday when I desperately wanted snickerdoodles but discovered my cream of tartar had expired two years ago. Rather than make a store run, I experimented with baking powder and was shocked at how well it worked.

The cookies baked up with that characteristic crackled top, releasing waves of cinnamon perfume throughout my kitchen. My husband ate three straight from the cooling rack and declared them better than any snickerdoodle he’d ever tasted.

I’ve made this version at least a dozen times since then, and guests never suspect I’ve altered the traditional formula. The texture hits that perfect sweet spot between cakey and chewy that makes snickerdoodles so addictive.

Recipe Overview

• Recipe Name: Snickerdoodles Without Cream of Tartar
• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Course: Dessert
• Cuisine: American
• Calories per Serving: 142

Equipment You Will Need

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets (2 recommended)
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small shallow bowl for cinnamon sugar
• Cookie scoop or tablespoon

Ingredients for Snickerdoodles Without Cream of Tartar

For the Cookie Dough

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• 1/3 cup granulated sugar
• 2 tablespoons ground cinnamon

Ingredient Notes and Substitutions

• Baking powder: This leavening agent replaces the traditional cream of tartar and baking soda combination, providing lift and a tender crumb. You can use 1 1/2 teaspoons baking soda plus 1 teaspoon lemon juice as an alternative.
• Unsalted butter: Provides richness and controls the salt level in your cookies for consistent results. Salted butter works if you reduce the added salt to 1/4 teaspoon.
• Granulated sugar: Creates the classic sweet flavor and helps achieve crispy edges through caramelization. Light brown sugar can replace up to half the amount for a slightly chewier cookie with molasses notes.
• All-purpose flour: Forms the structure of the cookie and creates the perfect chewy texture. Bread flour makes a denser cookie, while cake flour creates a more delicate crumb.
• Ground cinnamon: Gives snickerdoodles their signature warm, spicy flavor that defines the cookie. Vietnamese or Ceylon cinnamon offer different flavor profiles worth trying.

How to Make Snickerdoodles Without Cream of Tartar

Step 1: Prepare Your Baking Setup

Preheat your oven to 375°F and line two baking sheets with parchment paper or silicone mats. Position your oven racks in the upper and lower thirds of the oven for even baking.

This temperature creates the ideal balance between cooking the centers through and achieving golden, slightly crispy edges. Proper spacing of racks prevents hot spots that can burn the bottoms.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set this mixture aside while you prepare the wet ingredients.

Whisking aerates the flour and distributes the leavening evenly, which prevents pockets of baking powder that could create bitter spots. This step takes just 30 seconds but makes a real difference in texture.

Step 3: Cream the Butter and Sugar

Beat the softened butter and 1 1/2 cups sugar in a large bowl with an electric mixer on medium-high speed for 3 to 4 minutes. The mixture should look pale, fluffy, and nearly doubled in volume.

This creaming process incorporates air bubbles that expand during baking, creating a lighter texture. Butter that’s too cold won’t cream properly, while overly soft butter creates flat, greasy cookies.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract. Scrape down the sides of the bowl to ensure everything combines evenly.

Room temperature eggs blend more smoothly into the butter mixture and create a stable emulsion. Cold eggs can cause the butter to seize up and create a curdled appearance.

Step 5: Incorporate the Flour Mixture

Add the flour mixture to the wet ingredients and mix on low speed just until no white streaks remain. Avoid overmixing once the flour goes in, as this develops gluten and creates tough cookies.

The dough should look thick, slightly sticky, and hold together when pressed. If it seems too soft to scoop, refrigerate it for 10 to 15 minutes to firm up.

Step 6: Prepare the Cinnamon Sugar

Combine the 1/3 cup sugar and cinnamon in a small shallow bowl, mixing thoroughly with a fork. The ratio here is generous with cinnamon for maximum flavor impact.

Make sure the cinnamon distributes evenly through the sugar so every cookie gets consistent coating. Any clumps of pure cinnamon can taste bitter on the finished cookies.

Step 7: Shape and Coat the Cookies

Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. Roll each ball generously in the cinnamon sugar mixture, coating all sides completely.

Uniform sizing ensures even baking, while smooth balls without cracks create the prettiest crackled tops. Place the coated balls 2 inches apart on your prepared baking sheets to allow for spreading.

Step 8: Bake to Perfection

Bake for 10 to 12 minutes, rotating the pans halfway through for even browning. The cookies are done when the edges look set and lightly golden but the centers still appear slightly underdone and puffy.

They will continue cooking on the hot pan after removal and flatten as they cool. Overbaking creates dry, hard cookies instead of the soft, chewy texture you want.

Step 9: Cool and Store

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This resting period allows them to firm up enough to move without breaking.

Cooling completely on a rack prevents soggy bottoms from trapped steam. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Pro Tip: For extra thick and chewy snickerdoodles, refrigerate your shaped and coated cookie dough balls for 30 minutes before baking. The chilled dough spreads less in the oven, creating taller cookies with softer centers and more dramatic crackled tops.

Tips for the Best Snickerdoodles Without Cream of Tartar

• Measure flour by spooning it into your measuring cup and leveling off rather than scooping directly. Scooping packs the flour and creates dense, dry cookies.
• Bring butter and eggs to room temperature by leaving them on the counter for 30 to 60 minutes. Room temperature ingredients blend more smoothly and create better texture.
• Don’t skip rotating your pans halfway through baking, as most ovens have hot spots that brown unevenly. This simple step ensures perfectly golden cookies.
• Press down slightly on the dough balls before baking if you prefer flatter, crispier cookies. Leaving them round creates puffier, softer cookies with more chew.
• Use fresh baking powder for maximum rise and tender texture. Baking powder older than six months loses potency and won’t leaven properly.
• Roll the dough balls in cinnamon sugar while the dough is still slightly warm and tacky. The coating adheres better and creates a thicker, more flavorful crust.

Common Mistakes to Avoid

• Using melted or overly soft butter instead of properly softened butter creates flat, greasy cookies that spread too thin. Butter should be cool to the touch but leave an indent when pressed.
• Overbaking the cookies until the centers look completely done results in hard, dry snickerdoodles. They should still look slightly underdone when you remove them.
• Skipping the creaming step or rushing it produces dense cookies without the characteristic light, tender texture. Take the full 3 to 4 minutes to cream properly.
• Not spacing cookies far enough apart causes them to merge into one giant cookie sheet blob. Give them at least 2 inches of personal space.
• Using old or stale cinnamon gives the cookies a dull, dusty flavor instead of warm spice. Fresh cinnamon makes a huge difference in the coating.

Serving Suggestions

Snickerdoodles shine brightest when served slightly warm with a cold glass of milk for dunking. They also make fantastic companions to coffee or hot cider on chilly afternoons.

• Pair with vanilla ice cream or whipped cream for an easy dessert upgrade
• Serve alongside apple slices and sharp cheddar cheese for a sweet and savory snack board
• Crumble over yogurt parfaits or oatmeal for a cinnamon-spiced breakfast treat
• Sandwich two cookies together with cream cheese frosting or dulce de leche
• Pack in lunchboxes or take on road trips as they travel well without getting soggy

Variations to Try

• Chocolate Chip Snickerdoodles: Fold 1 cup of chocolate chips into the dough before shaping for pockets of melty chocolate. The combination of cinnamon and chocolate tastes like Mexican hot chocolate in cookie form.
• Pumpkin Spice Snickerdoodles: Replace 1 tablespoon of the cinnamon with pumpkin pie spice in the coating and add 1/2 teaspoon to the dough. This creates a fall-flavored cookie perfect for autumn gatherings.
• Brown Butter Snickerdoodles: Brown the butter until nutty and golden, then cool to room temperature before using. The caramel notes add incredible depth and richness to the cookies.
• Stuffed Snickerdoodles: Flatten the dough balls, place a caramel or chocolate square in the center, and seal the dough around it before coating. Biting into a gooey surprise center elevates these cookies to next-level treats.
• Cardamom Snickerdoodles: Add 1/2 teaspoon ground cardamom to the cinnamon sugar for an aromatic, slightly floral twist. This Scandinavian-inspired variation tastes sophisticated and unexpected.

Dietary Adaptations

• Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The cookies may spread slightly less and have a bit more crumble, but the flavor remains delicious.
• Dairy-Free: Substitute the butter with an equal amount of vegan butter or coconut oil measured in solid form. Coconut oil creates slightly crispier cookies with a subtle coconut flavor.
• Vegan: Use vegan butter and replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes). The texture will be slightly denser but still satisfying.
• Low-Sugar: You can reduce the sugar in the dough to 1 cup, though the cookies will be less sweet and spread less during baking. The cinnamon sugar coating is harder to reduce without losing the signature snickerdoodle character.

Storage and Reheating

Refrigerator

Store baked snickerdoodles in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps maintain moisture and keeps them soft.

• Layer cookies between sheets of parchment paper to prevent sticking
• Keep away from heat sources that could make them too soft or melt the sugar coating

Freezer

Freeze baked cookies in a freezer-safe container or bag for up to 3 months. You can also freeze shaped and coated unbaked dough balls on a baking sheet, then transfer to a bag once solid.

• Bake frozen dough balls directly from the freezer, adding 1 to 2 extra minutes to the baking time
• Thaw frozen baked cookies at room temperature for 15 minutes before serving
• Place parchment between layers of frozen cookies to prevent them from sticking together

Reheating

Warm cookies in a 300°F oven for 3 to 5 minutes to restore their fresh-baked texture. Microwaving for 10 to 15 seconds also works for a quick warm-up.

• Avoid overheating in the microwave, which makes cookies tough and rubbery
• Let reheated cookies cool for a minute before eating to avoid burning your mouth

Nutrition Information

Nutritional values are approximate and based on one cookie. Actual values may vary depending on specific ingredients and portion sizes used.

Frequently Asked Questions

Can I make these cookies without a mixer?

You can absolutely make these by hand using a wooden spoon and some arm strength. Cream the butter and sugar vigorously for 5 to 6 minutes until light and fluffy, then proceed with the rest of the recipe.

Why do my snickerdoodles turn out flat and crispy instead of thick and chewy?

Flat cookies usually result from butter that’s too warm, dough that’s too warm, or oven temperature that’s too low. Chill your dough for 30 minutes and verify your oven temperature with an oven thermometer.

Can I make the dough ahead of time?

The dough keeps beautifully in the refrigerator for up to 3 days or frozen for up to 3 months. Let refrigerated dough sit at room temperature for 10 minutes before scooping to make shaping easier.

What makes these different from sugar cookies?

Snickerdoodles have a tangier flavor profile and chewier texture than regular sugar cookies. The cinnamon sugar coating and slightly different leavening create their distinctive taste and crackled appearance.

My cookies spread too much during baking. How do I fix this?

Excess spreading usually means your butter was too soft or your dough was too warm. Refrigerate the shaped dough balls for 15

Snickerdoodles Without Cream of Tartar

These classic snickerdoodle cookies deliver all the signature qualities you crave - crispy edges, soft and tender centers, and that irresistible cinnamon sugar coating. Using baking powder instead of cream of tartar, this recipe creates perfectly chewy cookies with a light texture using simple ingredients you already have in your pantry.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 142

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• 1/3 cup granulated sugar
• 2 tablespoons ground cinnamon

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small shallow bowl
• Cookie scoop or tablespoon

Method

 

1. Preheat your oven to 375°F and line two baking sheets with parchment paper or silicone mats. Position your oven racks in the upper and lower thirds of the oven for even baking.
2. Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set this mixture aside while you prepare the wet ingredients.
3. Beat the softened butter and 1 1/2 cups sugar in a large bowl with an electric mixer on medium-high speed for 3 to 4 minutes. The mixture should look pale, fluffy, and nearly doubled in volume.
4. Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract. Scrape down the sides of the bowl to ensure everything combines evenly.
5. Add the flour mixture to the wet ingredients and mix on low speed just until no white streaks remain. Avoid overmixing once the flour goes in. If dough seems too soft to scoop, refrigerate it for 10 to 15 minutes to firm up.
6. Combine the 1/3 cup sugar and cinnamon in a small shallow bowl, mixing thoroughly with a fork to distribute the cinnamon evenly through the sugar.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. Roll each ball generously in the cinnamon sugar mixture, coating all sides completely. Place the coated balls 2 inches apart on your prepared baking sheets.
8. Bake for 10 to 12 minutes, rotating the pans halfway through for even browning. The cookies are done when the edges look set and lightly golden but the centers still appear slightly underdone and puffy.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This resting period allows them to firm up enough to move without breaking. Cool completely on a rack.

Notes

For extra thick and chewy snickerdoodles, refrigerate your shaped and coated cookie dough balls for 30 minutes before baking. The chilled dough spreads less in the oven, creating taller cookies with softer centers and more dramatic crackled tops. Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.