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    Home » Recipes » Cookies

    Snickerdoodles without Cream of Tartar

    Published: Jan 10, 2023 by Nicole · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe
    a pile of snickerdoodle cookies.
    snickerdoodles on a table.

    Learn how to make Snickerdoodles without Cream of Tartar with our quick and easy recipe. These cookies still have all that soft, chewy yummy texture and flavor of snickerdoodles and are absolutely delicious. The perfect cookie recipe if you don't have any cream of tartar on hand or if you just don't like it.

    a pile of snickerdoodle cookies.

    Cookies are popular year round, and snickerdoodles tend to be more popular around fall and Christmastime, when all cookies are popular.

    This was inspired by my Chai Cookies. It would go great with our Fall Maple Cookies and Molasses Crinkle Cookies and our yummy Churro Chips.

    Jump to:
    • Why Without Cream of Tartar?
    • Can I just skip the cream of tartar?
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Recipe
    • Food safety

    Why Without Cream of Tartar?

    Maybe you're out of it or don't like the tanginess. Some baking historians believe that the original snickerdoodle was made without cream of tartar, but with baking powder. Back when Snickerdoodles first became popular, baking powder was expensive and not as common. People would mix baking soda and cream of tartar together as a substitute. So all we need to do to create our snickerdoodles without cream of tartar is subtract the cream of tartar and baking soda and replace them with baking powder.

    Can I just skip the cream of tartar?

    No, that will make the cookies flat. Cream of tartar is a type of leavening and helps the cookies rise. It does need to be replaced with baking powder. Also, they will taste different. Cream of tartar is more acidic, making the cookies more tangy. When making these cookies without cream of tartar, they will taste less tangy. The classic flavor of a snickerdoodle is similar to a sugar cookie, accented with cinnamon and sugar.

    Why You'll Love This Recipe

    • Quick and Easy to Make- these come together just as quickly as any other cookie. 5-10 minutes to mix together, 5 minutes to roll in cinnamon sugar and 10 minutes to bake.
    • Basic Ingredients - these are made with basic cookie staples you probably already have in your pantry. No ingredients are difficult to find.
    • Kid Friendly - these are so easy to make that children who are learning how to cook and easily make them with little guidance. They are also fun to make with kids
    • Classic and Traditional - they might not have cream of tartar, but they are still a classic, traditional cookie with that classic flavor and texture we all love.
    • Inexpensive - these have basic, inexpensive ingredients and are a great cookie to make on a budget.

    Ingredients

    ingredients to make snickerdoodles without cream of tartar.
    • butter- I used salted
    • granulated sugar
    • eggs, large
    • vanilla (not pictured!) - real vanilla is highly recommended over imitation
    • all-purpose flour
    • baking powder- this replaces the baking soda and cream of tartar
    • salt
    • cinnamon
    • granulated sugar - more to mix with the cinnamon to roll the dough in.

    See recipe card for quantities.

    Instructions

    creamed butter and sugar in a bowl.

    1. Preheat oven to 400*F. Start by combining the sugar and butter together on high for 2 minutes until light and fluffy. This can be done using a stand mixer or hand mixer.

    creamed butter sugar eggs and vanilla.

    2. Add the eggs and vanilla and beat on high for one more minute. Scrape down the sides.

    dough to make snickerdoodle cookies in a bowl.

    3. Add the dry ingredients (flour, salt and baking powder) and mix on low/ medium low just until combined.

    dough ball being rolled in cinnamon and sugar.

    4. Mix the sugar and cinnamon together in a bowl. Form dough balls and roll them into the cinnamon sugar mixture.

    uncooked snickerdoodles on a baking sheet.

    5. Place dough balls on a parchment lined baking sheet and bake at 400* for 8-10 minutes. Bake them only until the edges are set and the tops are matte, no longer.

    snickerdoodles on a baking sheet.

    6. When removing the cookies, bang the cookie sheet on the oven 2-3 times to help them crinkle a bit. Allow to cool and finish cooking on the baking sheet for 5 minutes before removing them. Enjoy!

    Hint: Whisk together the dry ingredients in a separate bowl for best results!

    Substitutions

    • Dairy Free - These can easily be made dairy free with the use of dairy free butter. One of the key flavors of snickerdoodles is butter though, so they will taste a little different, along with the texture being different.
    • Cream of Tartar - obviously this recipe was created to be made without cream of tartar- but for the very best snickerdoodles ever, simply replace the baking powder with 2 teaspoons of cream of tartar and 1 teaspoon of baking powder.

    Variations

    • Spicy - Do you love the pairing of spicy and sweet? Have some fun with these and try adding ¼ teaspoon cayenne pepper to the cinnamon/ sugar mixture. OR, add 1 teaspoon of tajin to the cinnamon / sugar mixture.
    • Fall Fanatic - add 1 teaspoon cardamom, ¼ teaspoon nutmeg and ⅛ teaspoon cloves for
    • Pumpkin Spice - skip the cinnamon and replace it with pumpkin spice!
    • Lighter- to lighten these up, feel free to use 2 Tablespoons less butter. The texture will be slightly affected.

    See this Chai version on our website!

    snickerdoodles on a table.

    Equipment

    • baking sheet
    • hand mixer or stand mixer
    • mixing bowl
    • spatula
    • parchment paper

    Storage

    Store in an airtight container. For best results, eat within 3 days. These snickerdoodles can be frozen. Freeze in an airtight container for up to 2 months. I like to freeze them while they are still oh so slightly warm so they are extra soft when defrosted.

    Top tip

    For the absolute perfect texture, be sure not to over bake!! Over baked cookies are dry and crumbly and crunchy. For that soft and chewy melt-in-your-mouth texture that is so popular with snickerdoodles, make sure to remove from the oven as soon as the tops are matte and the edges are set.

    FAQ

    How to Make Snickerdoodle Cookies without cream of tartar?

    Make snickerdoodle cookies without cream of tartar by replacing the cream of tartar AND baking soda with baking powder.

    Can you make Snickerdoodles without cream of tartar?

    Yes. Simply substitute the cream of tartar and baking soda with baking powder.

    What are Snickerdoodles?

    Snickerdoodles are a light fluffy cookie rolled in cinnamon and sugar, then baked. They are soft and chewy and full of yummy flavor.

    Why are my snickerdoodles flat?

    You may have forgotten the leavening (cream of tartar, baking soda, baking powder), or they may need a little more flour, or your recipe may call for too much butter.

    What does cream of tartar do in snickerdoodles?

    Cream of tartar is a leavener and will help the cookies rise. It also has a tangy flavor and adds a bit of tanginess to the cookie.

    How to know when Snickerdoodles are done?

    Snickerdoodles are done as soon as the edges are set and the tops are matte. No need to wait for them to turn golden, unless you like crunchy cookies. Allow the to finish baking on the cookie sheet for 5 minutes after removing from the oven.

    How long will Snickerdoodles stay fresh?

    Snickerdoodles will stay fresh about 3 days. Reheat in the microwave for 6-8 seconds to make them softer. Storing a piece of bread in the bag with the snickerdoodles will make them stay soft and fresh up to 5 days.

    snickerdoodle cookies on a table.

    Recipe

    a stack of snickerdoodles without cream of tartar.

    Snickerdoodles Without Cream of Tartar

    This soft and chewy Snickerdoodles Cookie Recipe is made without cream of tartar. They are the perfect texture and easy to make with basic pantry staples!
    Prevent your screen from going dark
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Servings 36 cookies
    Calories/serving 111 kcal

    Equipment

    • 1 baking sheet
    • 1 spatula
    • 1 bowl

    Ingredients
     

    Cookie Dough

    • ¾ cup butter salted, slightly softened
    • 1 ½ cups granulated sugar
    • 2 eggs large
    • 1 teaspoon vanilla
    • 3 cups flour fluffed, then lightly spooned into a measuring cup
    • 1 Tablespoon baking powder
    • ¼ teaspoon salt

    Cinnamon Sugar Mixture

    • 2 Tablespoons sugar
    • 2 teaspoons cinnamon This is a small amount and just enough to perfectly cover the dough balls. If you like more to roll the dough in, use 3 Tbsp sugar and 3 tsp cinnamon

    Instructions
     

    • Preheat oven to 400° F.
    • Using a hand mixer and bowl or stand mixer, beat together the butter and sugar on high for 2 minutes, until light and fluffy. Add the eggs and vanilla and beat for 1 more minute. Add the dry ingredients and mix on low just until combined.
    • Make the cinnamon and sugar mixture by whisking together the cinnamon and sugar in a small bowl.
    • Form dough balls then roll into the cinnamon and sugar mixture. Place on a parchment lined baking sheet.
    • Bake at 400° F for 8-10 minutes. You'll know they're done when the tops turn matte and the edges are set. Remove from the oven and allow to finish cooking on the baking sheet for 5 more minutes before transferring to a cooling rack.
    • Enjoy!

    Notes

    • To make classic snickerdoodles, omit the baking powder and substitute with 2 teaspoons cream of tartar and 1 teaspoon baking soda.
    • Store in an airtight container at room temperature for up to 3 days.
    • Store in the freezer in an airtight container for up to 2 months. If freezing, I like to freeze them while they are still just barely warm so they are soft upon defrosting.
    • The dough can also be frozen. Roll dough into dough balls, then powdered sugar and freeze on a parchment lined baking sheet. Once frozen, remove and place in an airtight container or freezer bag. Allow to defrost in the refrigerator for 1-2 hours before baking.
    • If you like extra cinnamon in the dough, add ½ teaspoon cinnamon at the same time as the rest of the dry ingredients.
    • For other fun variations or substitutions, see the text of the post above!

    Nutrition

    Serving: 1cookieCalories: 111kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 86mgPotassium: 17mgFiber: 0.3gSugar: 9gVitamin A: 132IUVitamin C: 0.005mgCalcium: 25mgIron: 1mg
    Tried this recipe?Let us know how it was in the comments below
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    Food safety

    Never leave cooking food unattended

    Use oils with high smoking point to avoid harmful compounds

    Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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      Recipe Rating




    1. Nicole

      January 10, 2023 at 11:06 am

      5 stars
      This snickerdoodle cookie recipe without cream of tartar is just as soft and chewy and amazing as my favorite classic snickerdoodle recipe! YUM, will make again.

      Reply

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    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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