Snickerdoodle Without Cream of Tartar is a brilliant solution for anyone who loves classic snickerdoodle cookies but doesn’t have that one key ingredient. Cream of tartar traditionally gives snickerdoodles their signature tang and soft, pillowy texture, but this recipe replicates that effect using baking powder and baking soda. The result? Cookies that are tender, chewy in the center, lightly crisp at the edges, and coated in cinnamon sugar that caramelizes beautifully in the oven. These cookies are quick to make, require no chilling, and use simple household ingredients—making them perfect for last-minute baking or beginner bakers. With a sweet, buttery base and that irresistible cinnamon-sugar aroma, these cookies taste like a hug in dessert form.
Ingredients About Snickerdoodle Without Cream of Tartar
Ingredients List for Snickerdoodle Without Cream of Tartar
For the Snickerdoodle Dough:
• 2 cups (240g) all-purpose flour
• 2 teaspoons ground cinnamon
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened to room temperature
• 1 cup (120g) powdered sugar
• 1 large egg, room temperature preferred
• ¼ cup (56mL) vegetable oil
• 1 tablespoon vanilla extract
For the Cinnamon Sugar Coating:
• ½ cup (100g) granulated sugar
• 2 teaspoons ground cinnamon
Optional Ingredient Substitutions
If you don’t have powdered sugar, you can make your own by blending granulated sugar with a little cornstarch until fine. Vegetable oil can be swapped with canola oil or light olive oil for a similar texture. If you prefer a richer cookie, replace half of the oil with melted butter. Vanilla extract can be substituted with almond extract for a slightly different flavor profile. For a lighter cinnamon flavor, reduce the cinnamon by half or add a little nutmeg to the dough for warmth. If you’re baking for someone sensitive to gluten, use a high-quality 1:1 gluten-free flour blend. The cinnamon-sugar coating can also be enhanced with a pinch of cardamom or pumpkin spice for a seasonal twist.
How to Make Snickerdoodle Without Cream of Tartar
Step 1: Prepare the Baking Sheet and Mix the Dry Ingredients
Start by preheating your oven to 350ºF (177ºC). Line a large baking sheet with either parchment paper or a silicone baking mat to ensure the cookies bake evenly and don’t stick. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents throughout the dough and prevents clumps from forming later when combined with the wet ingredients. Set this bowl aside so it’s ready to incorporate in a moment.
Step 2: Cream the Butter and Sugar
Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened unsalted butter and powdered sugar together on medium-high speed. Mix for about 2–3 minutes until the texture becomes pale and fluffy. This creaming step is essential because it creates tiny air pockets in the dough, resulting in a lighter, softer cookie. Powdered sugar works especially well in this recipe because it melts into the butter and creates a silky texture that contributes to the cookie’s signature softness. Once the mixture is fully lightened, you’re ready to add the remaining wet ingredients.
Step 3: Add the Egg, Oil, and Vanilla Extract
Stop the mixer and add the egg, vegetable oil, and vanilla extract. Mix again at medium speed until everything is well incorporated. The oil in this recipe is the secret to creating soft snickerdoodles without cream of tartar. It adds moisture and richness, helping the cookies stay soft even after they cool. Make sure to scrape down the sides of the bowl to ensure all ingredients mix smoothly. When the wet mixture looks glossy and blended, you’re ready to add the dry ingredients.
Step 4: Combine Wet and Dry Ingredients
Reduce the mixer speed to low, then add the dry ingredients in two increments. This helps prevent overmixing and ensures the dough remains tender. Once all the dry ingredients are added, continue mixing just until the dough comes together. It should be soft, slightly sticky, but easy to scoop. If it seems too sticky, let it sit for 2–3 minutes to let the flour hydrate, or add a teaspoon more flour. The dough will firm up after being rolled in sugar.
Step 5: Roll Dough in Cinnamon Sugar
In a small bowl, combine the granulated sugar and cinnamon for the coating. Using a cookie scoop (a #50 scoop works well for standard-size cookies), scoop balls of dough and roll them gently in the cinnamon sugar mixture. Make sure each ball is fully coated so the cinnamon sugar bakes into a crisp exterior that contrasts perfectly with the soft center. Place the dough balls onto your prepared baking sheet, spacing them about 2 inches apart. You should be able to fit eight cookies per sheet.
Step 6: Bake the Cookies
Bake the cookies for 8–9 minutes, or until the edges look set and slightly golden. Avoid overbaking—they should look soft in the center when you take them out. Snickerdoodles continue to firm up as they cool, so pulling them out while still pale ensures a soft, chewy texture. Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack. This helps them finish setting while staying soft.
Step 7: Cool and Store
Once transferred to a wire rack, let the cookies cool completely before storing. Store them in an airtight container at room temperature for up to one week. These cookies also freeze exceptionally well—both baked and unbaked dough balls freeze for up to 3 months. For best results, freeze dough balls before rolling them in sugar. Thaw in the refrigerator overnight and roll in cinnamon sugar just before baking.
How to Serve Snickerdoodle Without Cream of Tartar
Best Ways to Serve Snickerdoodle Without Cream of Tartar
These cookies are delightful on their own, warm or at room temperature, and pair beautifully with a cold glass of milk, hot coffee, spiced chai, or warm apple cider. Their soft texture and cinnamon-sugar exterior make them the perfect casual treat for any time of day. For a cozy dessert, warm them in the microwave for five seconds to revive that fresh-from-the-oven tenderness.
Serving Suggestions or Pairings
Serve these cookies on a holiday dessert board alongside chocolate chip cookies, gingerbread cookies, or sugar cookies. They also pair well with fruit-based desserts like apple crisp or berry cobblers. For a fun twist, sandwich two snickerdoodles with vanilla ice cream to create a cinnamon-spiced ice cream sandwich. If serving at a party, pair them with dipping sauces like caramel, chocolate ganache, or cream cheese frosting.
Part 5: How to Store Snickerdoodle Without Cream of Tartar
Proper Storage Methods
Store cooled cookies in an airtight container to maintain their softness. Place a small slice of bread inside the container to help them stay moist longer—the bread absorbs excess air and keeps the cookies from drying out. Keep the container at room temperature, away from direct sunlight or heat sources.
Tips for Freezing or Reheating
To freeze baked cookies, place them in a freezer-safe bag or container, separating layers with parchment paper. For unbaked dough balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, thaw dough overnight and roll in cinnamon sugar. Reheat baked cookies in the microwave for a few seconds to restore softness.
Part 6: Tips to Make Snickerdoodle Without Cream of Tartar
Common Mistakes to Avoid
A common mistake is adding too much flour. Excess flour leads to dense, dry cookies. Always weigh your flour or use the fluff-spoon-level method. Another mistake is overbaking. Snickerdoodles should look slightly underdone when removed from the oven. Finally, avoid skipping the cinnamon-sugar coating—it’s essential for flavor and texture.
Helpful Tips for Better Results
Use room-temperature ingredients to help the dough mix smoothly. Roll the dough thoroughly in cinnamon sugar for even coating. If the dough feels sticky, let it rest for a minute before scooping. Use a cookie scoop for consistent cookie size and even baking. For extra softness, store cookies with a slice of bread.
Variations of Snickerdoodle Without Cream of Tartar
Suggested Variations or Twists
Add white chocolate chips for a sweeter flavor. Mix a teaspoon of pumpkin spice into the coating for a seasonal twist. Create churro snickerdoodles by brushing warm cookies with melted butter before coating in cinnamon sugar again. Add a cinnamon-sugar swirl to the dough for extra flavor.
Adjustments for Dietary Preferences
For gluten-free cookies, use a 1:1 gluten-free flour blend. To make them dairy-free, replace the butter with vegan butter or coconut oil. For a reduced-sugar version, use a sugar substitute designed for baking and reduce the coating.
FAQs
What Can I Do If the Cookies Aren’t Turning Out Right?
If the cookies spread too much, chill the dough for 10 minutes or add a tablespoon of flour. If they’re too puffy, reduce flour slightly. If they’re dry, reduce baking time by one minute or check your flour measurement. If they lack flavor, add an extra teaspoon of vanilla or cinnamon.
Can I Make Snickerdoodle Dough Ahead of Time?
Yes. You can make the dough up to 48 hours ahead and store it in the refrigerator. When ready to bake, let the dough warm slightly at room temperature before rolling in cinnamon sugar.
What Can I Substitute for Missing Ingredients?
No cream of tartar is needed because the baking soda and powder replicate the effect. If you’re out of powdered sugar, blend granulated sugar until fine. If you’re missing cinnamon, try pumpkin spice or chai spice.
