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Snickerdoodles Without Cream of Tartar

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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Snickerdoodle cookie with no cream of tartar stacked on top of each other on a white plate with top cookie broken in half

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!

Ingredeients needed to make snickerdoodle recipe without cream of tartar all in separate bowls

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.

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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.

Collage of mixing the butter, wet ingredients, and sifting flour into the dough

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.

Cookies being scooped and rolled in cinnamon mixture and placed on a baking sheet to cook

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.

Baked snickerdoodle cookies without cream of tartar on a baking sheet lined with brown parchment paper

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.
Snickerdoodle cookies on a white round plate with cinnamon sticks

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

Snickerdoodles on a white round plate with cinnamon sticks and a serving plate of cookies to the side

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.

Snickerdoodles stacked on top of each other on a white plate with the top cookie broken in half

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.

Snickerdoodle cookies on a cooling tray

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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Snickerdoodle cookies on a cooling tray

Easy Snickerdoodles Without Cream of Tartar

Samantha Erb
A light, buttery snickerdoodle cookie covered in cinnamon flavor for a fluffy soft alternative to using cream of tartar in the recipe.
4.54 from 99 votes
Prep Time 10 minutes
Cook Time 9 minutes
Chill Time 20 minutes
Total Time 39 minutes
Course Desserts
Cuisine American
Servings 45 to 50 cookies
Calories 95 kcal


  • 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


  • 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.



*the cookies will seem underbaked when cooked at first. This is normal and will help keep the normal snickerdoodle texture you’re used to when using cream of tartar


Serving: 1gCalories: 95kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 15mgSodium: 49mgSugar: 8g
Tried this recipe?Let us know how it was!


About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

15 thoughts on “Snickerdoodles Without Cream of Tartar”

    • Hi Linda, the recipe should still work great with pecans added with no other changes. Enjoy!

    • 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.

  1. 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!

    • 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.

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