Easy Snickerdoodle Recipe Without Cream Of Tartar

If you’ve ever wanted to bake snickerdoodles without cream of tartar, you’re in luck because this recipe proves you don’t need that ingredient to create perfectly chewy, cinnamon-sugar-coated cookies.

Most traditional snickerdoodle recipes rely on cream of tartar to react with baking soda and create lift, but you can achieve the same tender texture using baking powder instead. Let me show you how to make bakery-quality snickerdoodles using pantry staples you probably already have on hand.

Why You’ll Love This Recipe

This recipe delivers all the classic snickerdoodle charm without requiring a specialty ingredient you might not have stocked.

• No cream of tartar needed, making it accessible and convenient
• Soft, chewy centers with slightly crispy edges
• That iconic cinnamon-sugar coating tastes absolutely incredible
• Ready in under 30 minutes from start to plate
• Makes about 24 cookies, perfect for sharing or stashing away

My Experience Making This Recipe

I first tested this recipe out of necessity when I ran out of cream of tartar mid-baking session, and honestly, I was skeptical about swapping it for baking powder. The cookies came out of the oven with that perfect balance of chewy centers and slightly crispy outsides that had me reaching for a second one before they even cooled completely.

My kids demolished an entire batch in two days, which tells you everything about how well this recipe works. What surprised me most was how the baking powder created just as much spread and lift as the cream of tartar version, making this a legitimate swap, not a compromise.

Recipe Overview

• Recipe Name: Snickerdoodle Recipe Without Cream of Tartar
• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Course: Dessert
• Cuisine: American
• Calories per Serving: 120 calories per cookie

Equipment You Will Need

• Electric mixer or mixing bowl with whisk
• Two large mixing bowls
• Measuring cups and spoons
• Baking sheets (at least two)
• Parchment paper or silicone baking mats
• Small shallow bowl for cinnamon-sugar mixture
• Cookie scoop or tablespoon measure
• Cooling racks

Ingredients for Snickerdoodle Recipe Without Cream of Tartar

For the Dough

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder (replaces cream of tartar)
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

• 3 tablespoons granulated sugar
• 1 1/2 tablespoons ground cinnamon

Ingredient Notes and Substitutions

• Baking powder: This is your cream of tartar replacement, providing lift and creating the characteristic tender crumb. If you prefer, you can use 1/2 teaspoon baking soda plus 1 teaspoon lemon juice or vinegar as a backup substitute.
• Butter: Room temperature butter incorporates air into the dough, creating lighter cookies. You can use salted butter if you reduce the added salt to 1/4 teaspoon total.
• Granulated sugar: This dissolves evenly into the dough, creating uniform texture. Brown sugar will make cookies chewier but slightly denser in texture.
• Cinnamon: Fresh ground cinnamon tastes noticeably better than stale spice. Check your container’s purchase date, as cinnamon loses flavor after about a year.

How to Make Snickerdoodle Recipe Without Cream of Tartar

Step 1: Prepare Your Workspace

Preheat your oven to 375 degrees Fahrenheit and line your baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even browning on the cookie bottoms.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until fully combined. Whisking the baking powder throughout the flour ensures it distributes evenly and creates consistent rise across all cookies.

Step 3: Cream the Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar together for about 3 minutes until the mixture turns pale and fluffy. This process incorporates air into the dough, which creates lighter, more tender cookies rather than dense hockey pucks.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract. Adding eggs individually and mixing between additions helps them incorporate smoothly, which prevents overmixing the dough.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Overmixing once you add flour develops gluten, which makes cookies tough and dense, so you want to stop as soon as everything comes together.

Step 6: Prepare the Cinnamon-Sugar Coating

In a small shallow bowl, mix together the cinnamon and sugar thoroughly so the cinnamon distributes evenly. This coating is what makes snickerdoodles recognizable, so take 30 seconds to combine it well.

Step 7: Scoop and Coat the Cookies

Using a cookie scoop or tablespoon, drop balls of dough into the cinnamon-sugar mixture and roll to coat all sides, then place them about 2 inches apart on your prepared baking sheets. The coating caramelizes slightly in the oven, creating that signature crispy exterior.

Step 8: Bake the Cookies

Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly underdone. The cookies continue cooking on the hot pan after you remove them, so pulling them out when they look almost done prevents overbaking.

Step 9: Cool on the Pan

Let the cookies cool on the baking sheet for 3 minutes, then transfer them to a cooling rack to cool completely. Those first few minutes on the pan allow the structure to set without being disturbed, which prevents breaking.

Pro Tip: For chewier cookies, slightly underbake them by pulling them out at 11 minutes when the centers still look soft, and for crispier cookies, bake the full 13 minutes.

Tips for the Best Snickerdoodle Recipe Without Cream of Tartar

• Make sure your butter is truly softened to room temperature, not melted or cold, as this makes creaming easier and creates better texture in the final cookies.
• Don’t skip whisking the dry ingredients together, as this distributes the baking powder evenly and prevents cookies from rising unevenly.
• Roll the dough balls in the cinnamon-sugar mixture while the dough is still cool, as warm dough doesn’t hold the coating as well.
• Use fresh ground cinnamon rather than the stuff that’s been sitting in your cabinet for three years, as the flavor difference is dramatic.
• Chill the baking sheets between batches so the dough doesn’t spread too quickly in the oven and turn into snickerdoodle pancakes.
• Use an oven thermometer to verify your oven temperature, as ovens vary and incorrect temperature affects baking time and cookie texture.

Common Mistakes to Avoid

• Overmixing the dough after adding flour: This develops gluten and makes cookies tough and cakey instead of tender and chewy.
• Using cold or melted butter: Cold butter doesn’t incorporate air properly, and melted butter makes cookies spread too much and lose their shape.
• Forgetting to space cookies properly: Crowded cookies merge together and bake unevenly, creating some burnt edges and some undercooked centers.
• Using stale or weak cinnamon: Old spice has minimal flavor impact, so your cookies taste sweet without that classic cinnamon punch everyone expects.
• Baking on dark or unlined sheets: Dark pans cook the bottoms too quickly, and unlined sheets cause sticking that damages the cinnamon coating.

Serving Suggestions

Snickerdoodles are perfect on their own, but they’re even better when paired with something cold or creamy to contrast their warm spice flavors. Serve them fresh from the oven or at room temperature, depending on whether you prefer melty centers or firmer texture.

• Pair with cold milk for the classic afternoon snack combo
• Serve alongside hot coffee or chai tea for dunking
• Include in lunchboxes or care packages for friends and family
• Crumble over vanilla ice cream for an instant cookie crumble dessert
• Arrange on a platter for holiday parties or bake sales

Variations to Try

• Brown Sugar Snickerdoodles: Replace half the granulated sugar with packed brown sugar for cookies that taste richer and stay chewier longer as they cool.
• Brown Butter Snickerdoodles: Brown your butter before creaming it with sugar to add a subtle nutty flavor that takes these cookies to the next level.
• Chocolate Chip Snickerdoodles: Add a cup of chocolate chips to the dough for cookies that combine cinnamon spice with chocolate richness.
• Cream Cheese Snickerdoodles: Swap 2 tablespoons of butter for softened cream cheese for cookies with a slightly tangier flavor and extra tender crumb.
• Snickerdoodle Bars: Press the dough into a greased 9×13 pan, top with cinnamon-sugar, and bake at 350 degrees for 18 to 20 minutes for a quick sheet pan version.

Dietary Adaptations

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend, though the cookies may be slightly more crumbly and less chewy.
• Dairy-Free: Use dairy-free butter in place of regular butter, which works equally well but sometimes creates slightly less crispy edges.
• Vegan: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), though cookies will be slightly denser.
• Low-Carb or Keto: Use allulose or monk fruit sweetener instead of sugar, though you may need to adjust the amount and the cookies will spread differently.

Storage and Reheating

Refrigerator

Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to a week. The cold helps the cinnamon-sugar coating set firmly and keeps them fresher longer.

• Place parchment paper between layers to prevent sticking
• Keep away from moisture and humidity, which makes coating soggy
• Store in an airtight container rather than uncovered, as cookies absorb odors

Freezer

Freeze unbaked dough balls in the cinnamon-sugar coating on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. You can bake them straight from frozen, adding 2 to 3 extra minutes to the bake time.

• Frozen baked cookies also freeze well for up to 3 months in an airtight container
• Thaw frozen dough balls at room temperature for 10 minutes before baking

Reheating

Warm stored cookies in a 300-degree oven for 5 to 7 minutes to restore softness and make the cinnamon-sugar coating taste fresh again. You can also microwave individual cookies for 10 to 15 seconds, though they may get a bit tougher this way.

• Don’t overheat or cookies will become hard and brittle
• Let them cool for a minute after reheating before eating

Nutrition Information

These values are approximate and calculated per cookie out of 24 total. Actual nutrition varies based on specific ingredients and brands used in preparation.

Frequently Asked Questions

Can I really make snickerdoodles without cream of tartar?

Absolutely, this recipe uses baking powder instead, which creates the same rise and tender texture that cream of tartar provides. I’ve tested this method dozens of times and the cookies turn out identical to traditional recipes.

What’s the difference between baking powder and cream of tartar in snickerdoodles?

Cream of tartar reacts with baking soda to create lift, while baking powder contains both an acid and a base mixed together already. Both methods produce fluffy, tender cookies, so you get the same result either way.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough in an airtight container for up to 3 days, or freeze it for up to 3 months. Let chilled dough sit at room temperature for 10 minutes before scooping and coating.

Why are my cookies spreading too much?

This usually means your butter was too soft or warm when you creamed it, or your oven temperature is too low. Make sure your butter is softened but still cool to the touch, and verify your oven temperature with a thermometer.

How do I keep the cinnamon-sugar coating from falling off?

Let the dough cool for a few minutes after mixing before rolling in the coating, as warm dough releases moisture that prevents the sugar from sticking. You can also lightly dampen the outside of each dough ball with a wet finger before rolling.

Can I double this recipe?

Yes, you can easily double everything, though you’ll need to bake in more batches since all the cookies won’t fit on one sheet. Chill the baking sheets between batches to prevent the dough from spreading too quickly.

Final Thoughts

This snickerdoodle recipe without cream of tartar removes a barrier to baking and proves that you don’t need specialty ingredients to make cookies that taste bakery-quality. The baking powder swap works flawlessly while delivering that perfect balance of crispy-chewy texture everyone loves.

Grab your mixing bowl and bake a batch this week, and I promise your kitchen will smell absolutely incredible. These cookies disappear fast, so consider making a double batch unless you’re comfortable with them vanishing before you even finish cooling them.

Snickerdoodle Recipe Without Cream of Tartar

Soft, chewy snickerdoodles coated in cinnamon-sugar made with baking powder instead of cream of tartar for an easy pantry-friendly cookie everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

• 3 tablespoons granulated sugar
• 1 1/2 tablespoons ground cinnamon

Equipment

• Electric mixer
• Whisk
• Two large mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Small shallow bowl
• Cookie scoop or tablespoon measure
• Cooling racks

Method

 

1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl whisk together flour, baking powder, and salt; set aside.
3. Using an electric mixer, cream butter and 1 1/2 cups sugar on medium-high speed for about 3 minutes until pale and fluffy.
4. Beat in eggs one at a time, then mix in vanilla until combined.
5. Reduce mixer speed to low and gradually add the flour mixture just until no dry streaks remain; do not overmix.
6. Stir together 3 tablespoons sugar and 1 1/2 tablespoons cinnamon in a small shallow bowl.
7. Scoop tablespoon-sized balls of dough, roll each in the cinnamon-sugar to coat, and place 2 inches apart on prepared baking sheets.
8. Bake for 11–13 minutes until edges are set and centers look slightly underbaked.
9. Let cookies cool on the baking sheet for 3 minutes, then transfer to wire racks to cool completely.

Notes

For chewier cookies, pull them from the oven at 11 minutes; for crisper edges, bake closer to 13 minutes.