A little soft, a little chewy, rich with sweet, buttery goodness, and loaded with cinnamon, these snickerdoodles with no cream of tartar take a favorite homemade cookie recipe to the next level!
This easy snickerdoodle recipe without cream of tartar delivers the irresistible, sugary goodness you want in a cookie.
Without shortening and no brown sugar, you still get all the sweet, cinnamony richness you could ask for.
The buttery and light texture plus the very distinct cinnamon element puts these tasty cookies over the edge!
Who knew you didn’t need cream of tartar to create the perfect snickerdoodle?
Not many baked goodies come together as easily as these snickerdoodles without cream of tartar. Your pantry and fridge very likely have every ingredient you need for these tasty little cookies right this second.
Here’s a recipe tailor-made for including kids. It’s uncomplicated and the process makes for some sweet kitchen fun.
So grab your apron, and let’s get ready to make a bunch of everybody’s favorite cinnamon sugar cookies!
Here’s what I’m going to teach you in this post:
- What ingredients you need to make this easy, irresistible snickerdoodle recipe without cream of tartar.
- How to do each step in the recipe instructions so you create the best dough for outstanding cookies.
- Answers to common questions as well as special tips for baking, cooling, and storing your snickerdoodles.
When you finish following this recipe, you’ll know how to make the tastiest cinnamon sugar cookies you’ve ever bitten into and exactly what you need to substitute for the cream of tartar in snickerdoodles.
This snickerdoodle cookie recipe makes about 45-50 cookies. It’s the perfect amount to make for Christmas cookie exchanges or any time of year to share or even freeze for later!
How to make This Snickerdoodle Recipe 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 the oven to 350 degrees.
STEP TWO: 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 and sugar mixture back to the middle. Add the egg, egg white, and vanilla. Then continue beating until combined.
STEP THREE: 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.
Drop and roll the balls into the cinnamon-sugar mixture, and coat well till they are completely covered.
STEP FIVE: Place them on a baking sheet lined with parchment paper. Bake for 9 minutes, just till the edges are set and golden.
STEP SIX: Remove from the oven, and allow to sit on the pan for 5-10 minutes before moving to a cooling rack.
What Makes a Snickerdoodle A Snickerdoodle?
Snickerdoodles are a type of sugar cookie made from butter, sugar, salt, flour, and eggs. Most snickerdoodle recipes (not this one) contain cream of tartar as the leavening agent.
Cream of tartar lends a slight, pleasant tanginess to the dough. This recipe is designed to get that same taste you love without cream of tartar whether you just don’t have it on hand or are not a fan of using the ingredient.
The real biggie that sets snickerdoodles apart from other sugar cookies is how they’re formed into balls, and rolled in cinnamon sugar before baking. In the oven, the balls spread as they bake, creating a slight crackle effect on top.
Why Are My Snickerdoodle Cookies Flat?
Flat snickerdoodles are usually the result of not having the ratio of butter to leavening to flour to egg dialed in just right.
This recipe is designed to yield the precise amount of rise from your dough.
The addition of extra egg white plus baking powder helps snickerdoodles stay out of the flat cookie club.
Another important tip for perfect puffy, softness is to remove your snickerdoodles from the oven when they appear slightly under-cooked.
Can You Freeze These Snickerdoodle Cookies Without Cream of Tartar?
Yes! You can freeze snickerdoodle cookies without cream of tartar.
For the very best results, make certain your cookies are completely cooled before attempting to freeze them. This will prevent unwanted condensation from forming.
Using an airtight, freezer-safe container, layer your cookies gently with a sheet of waxed paper or plastic wrap in between each layer.
Snickerdoodles should be good in the freezer for 2-3 months. Thaw your snickerdoodles at room temperature for 30-45 minutes before serving.
How Should I Store Snickerdoodles?
After your baked snickerdoodle cookies have cooled for 5-10 minutes, move them with a spatula to a cooling rack and allow them to cool completely.
There’s no need to refrigerate them. They’ll be fine (if they aren’t gobbled up) in an airtight container on the countertop or in a cupboard for 4-5 days or more.
For convenient takeaway snacks or lunch treats, divide cookies up into twos or threes, and seal in small Ziploc bags.
Other Cookie Recipes You’ll Love:
- Iced Thumbprint Cookies
- Pumpkin Snickerdoodles
- Chocolate Toffee Cookies
- Hershey Kiss Shortbread Cookies
- No-Bake Christmas Oreo Treats
- Vanilla Crinkle Cookies
- 4 Ingredient Peanut Butter Blossom Cookies
- Oreo Truffles Without Cream Cheese
- 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
- 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
Amount Per Serving: Calories: 95Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 49mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.