Snickerdoodle Recipe Without Cream of Tartar
If you need an easy snickerdoodle recipe without cream of tartar, you will love this recipe! These delicious cookies are soft and chewy inside with crisp edges.
Snickerdoodle cookies are a classic treat everyone loves. Their soft, chewy centers and slightly crispy edges make them the perfect balance of texture and flavor.
What makes them special is the cinnamon-sugar coating. It adds just the right amount of warmth and sweetness to the buttery cookie base, creating a flavor that feels like a hug in every bite.
They’re great with a glass of milk or a cup of coffee, and once you try this version made without cream of tartar, you’ll never want to go back. These cookies are simple, cozy, and delicious.
Can You Make Snickerdoodles Without Cream of Tartar?
Yes, you can make snickerdoodles without cream of tartar. Substitute one and a half teaspoons of baking powder to replace one teaspoon of the cream of tartar.
Ingredients
- Butter – Use 1 cup of salted butter for a rich buttery flavor. If unsalted butter is preferred, a pinch of salt can be added. Soften the butter to room temperature to ensure it blends well with the sugar.
- Sugar – You need 1 ½ cups of white granulated sugar and an additional ¼ cup for the cinnamon sugar coating.
- Eggs – Let 2 large eggs sit on the counter for 30 minutes to reach room temperature.
- Vanilla – 2 teaspoons of pure vanilla extract.
- All Purpose Flour – 2 ¾ cups all-purpose flour
- Baking Powder – For this snickerdoodle recipe, use 2 ¼ teaspoons of baking powder instead of cream of tartar. Baking powder helps the cookies rise and gives them a chewy texture.
- Baking Soda – ½ tsp baking soda
- Ground Cinnamon – The cinnamon sugar coating, a trademark of snickerdoodle cookies, is created by mixing 2 tablespoons of ground cinnamon with sugar.
Kitchen essentials you may need include, a mixing bowl, cookie scoop, and an electric hand mixer.
How to Make Snickerdoodle Cookies Without Cream of Tartar
Begin by combining the ingredients for the dough, then chill the mixture if you have time. Next, form it into small balls, roll them in a cinnamon and sugar blend, and bake.
- Preheat – To start, preheat the oven to 350 degrees.
- Cream the Wet Ingredients – In a large bowl, beat the butter and sugar together for 4-5 minutes until the mixture is light and fluffy. Using a wooden spoon, scrape the sides of the bowl and then add the wet ingredients: eggs and vanilla. Continue to mix for another 1-2 minutes.
- Add Dry Ingredients – Mix the flour, baking powder, and baking soda until evenly blended.
- Make Sugar Coating – Combine the sugar and cinnamon in a small bowl and mix well.
- Chill the Dough – Cover the dough in the bowl with a towel and refrigerate it for 20-30 minutes.
TIP: Chill the dough for 20-30 minutes before baking. This gives the flour time to absorb the moisture from the eggs and butter, making the cookies chewier. Plus, it makes rolling them in the cinnamon-sugar coating easier!
- Roll into Balls – To make cookies, shape 2 tablespoons of dough into small round balls. Roll the balls in a mixture of cinnamon and sugar until fully coated. Place the dough balls on a cookie sheet, leaving 1 ½-2 inches of space between each.
- Shape – Using a cup or other flat-surfaced object, press lightly on each cookie to flatten it to about ¼ inch thick.
- Bake – Place the cookies in the oven for 9-11 minutes. When the edges are set but not golden brown, they are ready. Don’t worry if the center looks undercooked and soft; they will continue cooking on the hot pan once removed from the oven.
- Cool – After removing them from the oven, leave them to cool on the baking sheet for a few minutes before transferring them off the pan.
Recipe Tips
Use these easy recipe tips for making delicious snickerdoodles without cream of tartar:
- Do Not Melt the Butter – For optimum results, allow butter to reach room temperature instead of using a microwave to soften it when baking cookies. Melting the butter will change the texture of the cookie, so it’s best to avoid doing so.
- For Flatter Cookies – For flatter snickerdoodles, press down on the center of the dough ball before baking. This will prevent them from puffing up in the middle while in the oven. The outcome is a delightful and perfectly rounded snickerdoodle cookie!
- Make Ahead Cookies – You can prepare the dough for this recipe up to two days before serving. Make sure to cover and store it in the refrigerator. When you’re ready to enjoy, roll the dough into balls, roll in cinnamon and sugar, and then bake it.
How to Store
- Room Temperature – Store baked cookies in an air-tight container at room temperature for up to 5 days.
- Freezer -Store in a freezer-safe container to extend their shelf life. They can last up to six months if sealed properly to prevent freezer burn.
- Freezer Raw Dough – To store raw snickerdoodle cookie dough, roll it into a log with wax paper and freeze it in a container or freezer bag for up to 3 months.
- Frozen Dough Balls: Roll the dough into small balls and coat them with cinnamon sugar. Place them on a baking sheet and freeze them. Once frozen, transfer them to a freezer-safe container. These can be baked whenever you desire and can be stored for up to three months.
More Delicious Cookie Recipes
If you enjoyed this easy snickerdoodle cookie recipe, give these other tasty options a try:
- These thick sugar cookies are a classic holiday favorite for your family.
- One of my favorite holiday treats is chocolate crinkle cookies. They are delicious!
These snickerdoodle cookies without cream of tartar are a delightful variation of a classic favorite. They have a soft, chewy center and crisp, cinnamon-sugar-coated edges that make for a mouthwatering treat.
Whether you’re a snickerdoodle lover or trying them for the first time, this recipe proves that cream of tartar is not necessary to make a truly delicious batch.
With basic ingredients and easy steps, you can enjoy the irresistible flavors of buttery sweetness and warm cinnamon anytime.
Printable Recipe Card
Snickerdoodle Cookie Recipe Without Cream of Tartar
If you need an easy snickerdoodle cookie recipe without cream of tartar, you will love this recipe! These delicious cookies are soft and chewy on the inside but have a nice crunch around the edges.
Ingredients
Cookie Dough
- 1 cup salted butter - room temperature
- 1 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 3/4 cup all purpose flour
- 2 1/4 teaspoon baking powder
- 1/2 tsp baking soda
Cinnamon Sugar Mixture
- 1/4 cup sugar
- 2 tablespoon ground cinnamon
Instructions
Step 1 – In a large bowl, beat the butter and sugar together for 4-5 minutes until the mixture is light and fluffy. Using a wooden spoon, scrape the sides of the bowl and then add the eggs and vanilla. Continue to mix for another 1-2 minutes.
Step 2 – Mix in the flour, baking powder, and baking soda until all the ingredients are evenly blended.
Step 3 – In a bowl, mix together the sugar and cinnamon until combined.
Step 4 – If time allows, cover the dough in the bowl with a towel and refrigerate it for 20-30 minutes.
Cooling the dough is helpful if you have the time. Refrigerating the dough for 20-30 minutes allows the flour to absorb the moisture from the eggs and butter, resulting in chewier cookies. Additionally, it makes rolling the cookies in the cinnamon sugar easier.
Step 5 – Measure out two tablespoons of the dough and roll it into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well.
Step 6 – Arrange the dough balls on a cookie sheet, leaving a space of 1 ½-2 inches between each one. Using a cup or other flat-surfaced object, press down lightly on each cookie to flatten it to about ¼ inch thickness. Bake in the oven for 9-11 minutes at 350 degrees.
Once the edges are set but not golden brown, your snickerdoodles are ready. They will look soft and undercooked in the center.
However, they will continue to cook on the hot pan even when they have been removed from the oven.
Step 7 – After removing them from the oven, leave them to cool on the baking sheet for a few minutes before transferring them off the pan.
Notes
- Do Not Melt the Butter – When using butter, make sure to let it sit at room temperature until it’s soft, rather than using the microwave to soften it – this will give you the best results. Do not melt the butter, as it will alter the texture of the cookie.
- For Flatter Cookies – For flatter snickerdoodles, press down on the center of the dough ball before baking. This will prevent them from puffing up in the middle while in the oven. The outcome is a delightful and perfectly rounded snickerdoodle cookie!
- Make Ahead Cookies - You can prepare the dough for this recipe up to two days before serving. Make sure to cover and store it in the refrigerator. When you're ready to enjoy, roll the dough into balls, roll in cinnamon and sugar, and then bake it.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
what temp. do you bake?
350 – so sorry about leaving that out in the instructions.
What should the oven temperature be?
Thanks!
I just went and added that information in. Goodness – that is quite important. It is 350 degrees – and thanks for catching that error!