My snickerdoodles without cream of tartar are just as delicious as any classic cinnamon-sugar-coated snickerdoodle cookies. Whether you have an allergy or just don't have any cream of tartar on hand, you can still enjoy some sweet snickerdoodles. Your house will smell like heaven while these cookies are baking in the oven.
If you love snickerdoodles, you'll love my butter crunch cookies, sprinkle cookies, and Amish sugar cookies too.
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Best Snickerdoodles Omitting Cream of Tartar
These snickerdoodles without cream of tartar are so delicious that you won't even be able to tell it is missing. Since the cream of tartar is omitted, I'm willing to bet that you already have all of the ingredients you are going to need.
These cookies are sweet, sugary, and wonderfully chewy. You won't be able to eat just one.
🥘 Ingredients
This list of ingredients is entirely made up of pantry staples so you can bake these satisfying cookies whenever you like.
- Butter - Salted butter that has been softened and is at room temperature. If using unsalted butter, increase the salt by ¼ teaspoon. *See notes.
- Sugar - White granulated sugar will add the sweetness and texture we know and love in snickerdoodles. There is a second portion of sugar for rolling the portioned dough into before baking.
- Eggs - 2 large eggs, at room temperature.
- Salt - ¼ teaspoon of salt to balance everything out.
- Baking Powder - 2 teaspoons of baking powder. This is the secret ingredient for omitting cream of tartar.
- Flour - 2¾ cups of all-purpose flour that has been spooned and leveled.
- Sugar - The second portion of table sugar, that's for the cinnamon sugar mixture.
- Cinnamon - 2 teaspoons of ground cinnamon for that classic snickerdoodle flavor.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Snickerdoodles Without Using Cream of Tartar
You won't even miss the cream of tartar in this easy recipe. Make sure you have a baking sheet and a mixing bowl and you're ready to get baking.
This recipe will make about 3 dozen tasty cookies.
Preheat. To begin, preheat your oven to 400°F (205°C/Gas Mark 6). Line a baking sheet with parchment paper.
Mix The Cookie Dough
Cream the wet ingredients. In a large mixing bowl, cream together your 1 cup (227 grams) of room temperature butter and 1½ cups (300 grams) of sugar. Afterward, add the 2 large eggs (100 grams), one at a time, and mix to combine in between each addition.
Add the dry ingredients. Next, stir in the 2 teaspoons of baking powder and ¼ teaspoon of salt. Slowly mix in the 2¾ cups (343.75 grams) of flour until a dough is formed.
Make the cinnamon sugar coating. In a small mixing bowl, gently stir together the ¼ cup (50 grams) of sugar and 2 teaspoons of cinnamon. Set it aside.
Portion & Bake
Roll the cookies. Scoop out some of the dough and then roll it into 1¼-inch balls. After each ball is formed, roll them into the cinnamon sugar and then place them onto your prepared cookie sheet.
Bake. Bake in the center of the middle rack of your preheated oven at 400°F (205°C/Gas Mark 6) for 8-10 minutes. The bottoms of the cookies should be a light golden color when done.
Cool. Once baked, remove the snickerdoodles from the oven. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
These cookies are great for adding to a gift basket, hosting a get-together, or just enjoying yourself. For some more sweet treats, make sure to check out my collection of no-bake cookie recipes. Enjoy!
>>>See All Of My Tasty Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Butter makes a difference. I feel many companies are adding moisture to butter brands and I recommend Land O Lakes or a high-fat European butter for cookie baking to prevent flat cookies.
- Don't overbake your cookies. Make sure that the edges are set, but the center is still soft when you pull them from the oven.
- To store: Cookies can be stored at room temperature in an air-tight container for up to a week, however, they are best in the first few days.
- To freeze: Unused dough can be frozen in an air-tight container for up to 2-3 months.
❓ Recipe FAQs
Cream of tartar helps to add that perfectly chewy texture to snickerdoodles that we all know and love. Additionally, it adds a hint of tanginess.
Don't worry, you can easily alter the recipe by removing both the cream of tartar and baking powder and replacing it with baking soda.
If you bake your cookies until they are completely set and crispy, they will end up overdone. When the cookies are taken out of the oven, the residual heat will cause them to continue to bake for a couple of minutes.
Therefore, to ensure some soft and chewy snickerdoodles, make sure to pull out your cookies when the edges are golden, but the center is still soft.
There are a couple of reasons why your snickerdoodles could have flattened out. First, your baking powder could have been old and no longer good. This will affect its ability to make your cookies rise.
Secondly, bake your cookies at the proper temperature. If you used a temperature that was too low, it could result in some flattened snickerdoodles.
🍪 More Delicious Cookies
- Bailey's Irish Cream Chocolate Chip Cookies - These unique cookies incorporate Bailey's Irish Cream for an extra flavorful treat!
- 3 Ingredient Peanut Butter Cookies - With only 3 ingredients needed, you won't even need to make a trip to the store for these tasty cookies!
- Oatmeal Raisinet Cookies - This recipe adds chocolate to the classic oatmeal raisin cookies, yum!
- Pumpkin Chocolate Chip Cookies - These fall-favorite cookies combine the popular flavors of pumpkin and chocolate!
- Best Soft Batch Chocolate Chip Cookies - These classic cookies are an all-time favorite!
- Classic Sugar Cookies - Tasty sugar cookies are fun to eat and even more fun to decorate!
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📖 Recipe Card
Snickerdoodles Without Cream of Tartar
Ingredients
- 1 cup butter (salted, softened, at room temperature)
- 1½ cup sugar
- 2 large eggs
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 2¾ cups all-purpose flour (spooned and leveled)
- ¼ cup sugar
- 2 teaspoon ground cinnamon
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, preheat your oven to 400°F (205°C/Gas Mark 6). Line a baking sheet with parchment paper.
Mix The Cookie Dough
- In a large mixing bowl, cream together your 1 cup butter and 1½ cup sugar. Afterward, add the 2 large eggs, one at a time, and mix to combine in between each addition.
- Next, stir in the 2 teaspoon baking powder and ¼ teaspoon salt. Slowly mix in the 2¾ cups all-purpose flour until a dough is formed.
- In a small mixing bowl, gently stir together the ¼ cup sugar and 2 teaspoon ground cinnamon. Set it aside.
Portion & Bake
- Scoop out some of the dough and then roll it into 1¼-inch balls. After each ball is formed, roll them into the cinnamon sugar and then place them onto your prepared cookie sheet.
- Bake in the center of the middle rack of your preheated oven at 400°F (205°C/Gas Mark 6) for 8-10 minutes. The bottoms of the cookies should be a light golden color when done.
- Once baked, remove the snickerdoodles from the oven. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
Notes
- Note that I feel many companies are adding moisture to butter brands and I recommend Land O Lakes or a high-fat European butter for cookie baking to prevent flat cookies.
- Make sure that the edges are set, but the center is still soft when you pull them from the oven so that your cookies don't over-bake.
- To store: Cookies can be stored at room temperature in an air-tight container for up to a week, however, they are best in the first few days.
- To freeze: Unused dough can be frozen in an air-tight container for up to 2-3 months.
Jennifer Jentz says
Super easy to make …using ingredients most people always have on hand. I literally just made them now and my boyfriend and I are eating them as I type. So good!!!Thank you!😊
Eder says
Tres bonne recette, claire et depanne en cas d'absence de creme tartre
Merci
(Very good recipe, clear and helps in case of absence of tartar cream
THANKS)
Eder
Ellie says
I cut the recipe in half, and oh so delicious! My first time making snickerdoodles was a success!!!
Maria says
Most amazing recipe! My family and I love it! They taste so amazing and soft / chewy just how we love them. I do recommend letting the dough chill in the refrigerator for just a few minutes to roll them better or even just greasing your hand a little! Overall though amazing!!!
El says
Super simple recipe that creates a buttery, chewy cookie! Will definitely be my new go-to!
Ben says
My wife had a coworker bring in snickerdoodles over the holidays and loved them. I've gotten into baking more over the past couple of years. I found this recipe because I didn't want to use cream of tartar, lol. This recipe is super easy and I stepped it up a little by placing a Hershey's kiss in the middle of the cookies soon after taking them out of the oven. The cookies were super delicious!
Celeste says
Thank you so much for this recipe! I have made these cookies twice and I am so thankful that you shared this recipe. I appreciate that I didn't need to buy cream of tartar to make a delicious that I with others enjoyed, plus can enjoy!