Easy Snickerdoodle Recipe Without Cream of Tartar

4.54 from 99 votes

This snickerdoodle recipe without cream of tartar is perfectly soft and chewy and still gives that classic sweet cinnamon spiced flavor!

Prep Time10

Cook Time9

Chill Time20

Total Time39

Course: Desserts

Cuisine: American

Servings: to 50 cookies

Calories: 95kcal

Preheat the oven to 350 degrees and line some baking sheets with parchment paper.
In a large mixing bowl and using a hand or stand 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.
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 the dough with plastic wrap and refrigerate it 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 until the edges are set and golden. The cookies may look under-baked at first, but they are done!
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
Don’t overcrowd the baking sheet. Always leave enough space between the cookies so they can spread.
Store the snickerdoodles in an airtight container at room temperature for up 4 to 5 days. For longer storage, freeze them in a freezer-safe container, where they’ll last for up to a year!
Other ingredients to use instead of cream of tartar:
- Lemon Juice: Use one teaspoon of lemon juice for every ½ teaspoon of cream of tartar. Lemon juice activates the baking soda.
- Vinegar: Substitute every ½ teaspoon of cream of tartar with one teaspoon of vinegar.