Snickerdoodles without cream of tartar come out perfectly soft and chewy, bursting with sweet, buttery goodness and a generous dose of cinnamon. Get ready to take the classic homemade treat to new heights!
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These snickerdoodle cookies without cream of tartar with this easy and irresistible recipe. These quick and easy Snickerdoodle cookies are the best dessert for any event!
Finding a substitute for cream of tartar is simple. With just a few easy steps, you will have a batch of thick, fluffy snickerdoodles that rival any traditional recipe. The secret is the perfect combination of simple ingredients that create the signature tangy flavor with no cream of tartar.
These soft, chewy cinnamon snickerdoodle cookies are filled with incredible softness and the nostalgic taste of traditional snickerdoodles. It’s bound to become your new favorite cookie!
How to Make Snickerdoodles Without Cream of Tartar
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
STEP TWO: In a large mixing bowl, use a hand mixer to beat the butter and sugar until it becomes light and fluffy, around 4-5 minutes.
Scrape the sides of the bowl with a spatula, then add the egg, egg white, and vanilla. Continue beating until well combined.
STEP THREE: In a medium-sized bowl, mix the flour, baking powder, and salt. Sift the flour mixture into the wet ingredients and stir until just combined. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
STEP FOUR: Mix the sugar and ground cinnamon in a small bowl. Scoop out evenly sized-cookie dough balls. Drop each ball into the cinnamon sugar coating, one at a time, and roll it around until coated on all sides.
STEP FIVE: Place the coated Snickerdoodle cookie dough balls onto baking sheets. Bake for approximately 9 minutes or until the edges are set and golden brown.
STEP SIX: Remove from the oven and let the cinnamon snickerdoodle cookies sit on the pan for 5-10 minutes before transferring them to a wire rack.
What Else to Use Instead of Cream of Tartar in Snickerdoodles
If you are using a Snickerdoodle recipe that calls for cream of tartar, use lemon juice or vinegar in its place.
- Lemon Juice: Use one teaspoon of lemon juice for every ½ teaspoon of cream of tartar. Lemon juice provides the necessary acidity to activate baking soda.
- Vinegar: Substitute every ½ teaspoon of cream of tartar with one teaspoon of vinegar, such as white vinegar or apple cider vinegar. Like lemon juice, vinegar provides the required acidity to make snickerdoodle cookies without cream of tartar.
Tips For the Best Snickerdoodle Recipe Without Cream of Tartar
- Chill the dough in the refrigerator for at least 30 minutes to prevent spreading during baking.
- Ensure the dough balls are evenly coated in the cinnamon sugar topping for the classic Snickerdoodles taste.
- Do not overcrowd the baking sheet—leave enough space between cookies for them to spread.
More Snickerdoodle Recipes
What Does Cream of Tartar Do For Cookies?
Cream of tartar acts as a leavening agent when combined with baking soda, helping the cookies rise and creating their chewy texture.
It also contributes to the unique tangy flavor that sets Snickerdoodles apart from other cookies. Not to worry, though — this chewy snickerdoodle recipe has the best alternatives!
Why Do My Snickerdoodles Get Hard?
Snickerdoodle cookies can become stiff with too much flour in the dough. Overbaking can also cause the cookies to lose moisture and become dry and crunchy.
For soft snickerdoodles, it is essential to bake them just until the edges are set and golden and to measure the flour accurately.
Why Are My Snickerdoodles Flat?
Achieving perfectly fluffy and soft snickerdoodles without cream of tartar is finding the balance between butter, leavening agents, flour, and eggs.
This easy snickerdoodle recipe is carefully crafted for the perfect rise in the dough. Extra egg white and baking powder help the Snickerdoodle cookies without cream of tartar maintain their fluffy texture.
To avoid flat cookies, remove Snickerdoodles from the oven when they appear slightly under-cooked. They will continue baking as they cool.
How to Store This Easy Snickerdoodle Recipe
Store Snickerdoodles without cream of tartar in an airtight container at room temperature for 4-5 days.
Make convenient on-the-go snacks or lunch treats by separating the cookies into pairs or groups of three and sealing them in small Ziploc bags.
Unbaked Snickerdoodle dough can be frozen for up to 2 months. Or freeze already-baked cookies for up to a year!
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Easy Snickerdoodles Without Cream of Tartar
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 egg white at room temperature
- 1 teaspoon vanilla extract
Cinnamon Topping
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat your oven to 350 degrees.
- In a large mixing bowl and using a hand mixer, beat butter and sugar till it is light and fluffy, about 4-5 minutes. Using a spatula, scrape the sides of the bowl, bringing the butter, sugar mixture back to the middle. Add the egg, egg white, and vanilla, then continue beating until combined.
- In a medium-size bowl, mix the flour, baking powder, and salt to combine. Sift the flour mixture into the wet ingredients and stir until just combined.
- Cover with plastic wrap and refrigerate for at least 20 minutes.
- In a small bowl combine the sugar and cinnamon. Using a spoon or cookie scoop, roll the dough into small balls until they are round and smooth. Drop and roll the balls into the cinnamon-sugar mixture and coat well till they are completely covered.
- Place them on a baking sheet, lined with parchment paper. Bake for about 9 minutes,* just till the edges are set and golden.
- Remove the snickerdoodles from the oven and allow them to sit on the pan for 5-10 minutes before moving to a cooling rack.
I love this!
Perfect snickerdoodles!!
This is really flavorful and really delicious! Thank you so much for sharing this amazing recipe! Well done! Highly recommended!
These were really good and so easy to make!
Absolutely delicious!!!!! Will make again for sure!! Thank you!
Do I need to make any adjustments if I add pecans to this recipe?
Hi Linda, the recipe should still work great with pecans added with no other changes. Enjoy!
Can I freeze the cookies for later? If so how long can they last in the freezer and refrigerator?
Hi Cheyenne, yes! These snickerdoodle cookies freeze great! You can place them in an airtight container for up to 2 months in the freezer or up to a week in the fridge.
Okay the cookies are freezable when baked, how about make a head dough can that be frozen also and if so for roughly how long would they keep? The reason for asking is because I’m a mother of 3 and they all decided to make me a grandma at once, (3 grandbabies already with twins ariving soon) so I’m very busy and make ahead would be awesome for weekends at Gammy’s😊
Congrats on the new twins, Tonya! I definitely get that busy lifestyle with the young ones for sure. These can be frozen for about 3 months as long as you make it airtight nad it doesn’t get frostbitten. Just thaw it overnight in the fridge the night before!
I don’t have unsalted butter. Will salted butter be ok?
Yes, I would just lower the amount of salt you add or omit it all together.
The cookies I made were very runny and thin, what do you think I did wrong?
Without seeing how you made the cookies I can’t say exactly but make sure your butter is room temperature and not melted. This can cause the batter to become runny. Also, always double-check the amount of flour you are using because I know sometimes I can lose count and not put enough flour in it.