Easy Snickerdoodle Without Cream of Tartar

Running out of cream of tartar right when you’re craving fresh-baked snickerdoodles is one of those kitchen moments that can really throw off your baking plans. It’s happened to me more times than I can count, and I used to think it meant no cookies until my next grocery run.

But here’s the thing – you can absolutely make soft, chewy snickerdoodles without cream of tartar, and they’ll still have that classic cinnamon-sugar flavor we all love. This recipe uses a simple substitute that you probably already have in your pantry, so you can satisfy that cookie craving any time.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these snickerdoodles, and it’s what most people have sitting in their pantry already. You don’t need anything fancy here – regular all-purpose flour from any brand will give you that perfect chewy texture that makes snickerdoodles so good. If you only have cake flour on hand, your cookies might turn out a bit more tender, which isn’t necessarily bad but won’t give you that classic snickerdoodle bite. Make sure to measure your flour properly by spooning it into the measuring cup and leveling it off – too much flour can make your cookies dry and tough.

Options for Substitutions

These snickerdoodles are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Baking powder: Since this recipe uses baking powder instead of cream of tartar, stick with baking powder for the best results. It’s what gives these cookies their soft, chewy texture without the tangy flavor.
• Unsalted butter: You can use salted butter if that’s what you have – just reduce the salt in the recipe to 1/4 teaspoon. Make sure it’s nice and soft for easy mixing.
• Egg white: If you don’t want to separate an egg, you can use a whole egg instead of the egg plus egg white combo. Your cookies will be slightly more dense but still tasty.
• All-purpose flour: Stick with all-purpose flour for the best texture. Other flours like whole wheat or gluten-free blends will change the consistency and may need recipe adjustments.
• Cinnamon: Feel free to adjust the cinnamon in the coating to your taste – some folks like it extra spicy with 2 tablespoons, while others prefer just 1 tablespoon for a milder flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making snickerdoodles without cream of tartar is overmixing the dough after adding the flour, which can lead to tough, dense cookies instead of the soft, chewy texture you want.

Make sure your butter is truly at room temperature – it should give slightly when pressed but not be melty, as cold butter won’t cream properly with the sugar and warm butter will make your dough too soft to hold its shape.

Don’t skip chilling the dough for at least 30 minutes before rolling, as this prevents the cookies from spreading too much and helps them maintain their round shape while baking.

Finally, pull the cookies from the oven when the edges are just set but the centers still look slightly underbaked – they’ll continue cooking on the hot pan and this ensures that perfect chewy center.

What to Serve With Snickerdoodles?

These soft, cinnamon-sugar cookies are perfect on their own, but they’re even better with a tall glass of cold milk for dunking. I love serving them alongside a warm cup of coffee or hot chocolate, especially during the cooler months when that cinnamon flavor really hits the spot. They also make a great dessert after a hearty meal – try them with vanilla ice cream or even a scoop of cinnamon ice cream if you want to double down on the cozy flavors. For parties or gatherings, set them out on a platter next to some apple cider or chai tea for the perfect fall-inspired treat.

Storage Instructions

Store: These snickerdoodles stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to toss a slice of bread in the container to help keep them from getting too crispy. They’re perfect for packing in lunch boxes or having as an afternoon snack with coffee.

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. The dough balls can go straight from freezer to oven – just add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored in the fridge. Just let it come to room temperature for about 15 minutes before rolling into balls and coating with the cinnamon sugar mixture. This actually makes the cookies even more flavorful!

Preparation Time	20-30 minutes
Cooking Time	9-12 minutes
Total Time	29-42 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 30-36 g
• Fat: 150-165 g
• Carbohydrates: 435-465 g

Ingredients

For the dough:

• 1 tsp vanilla extract (I use Simply Organic vanilla extract)
• 1 cup unsalted butter (room temperature, about 70°F for easier creaming)
• 1 1/2 cups granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 egg white (at room temperature, helps with chewiness)
• 1 large egg (at room temperature)
• 2 1/2 cups all-purpose flour

For the cinnamon sugar coating:

• 1/4 cup granulated sugar
• 1 1/2 tbsp ground cinnamon (freshly ground preferred for more potent flavor)

Step 1: Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C).

Line a couple of baking sheets with parchment paper so the cookies won’t stick and clean-up is easier.

Step 2: Cream Butter and Sugar, Add Eggs and Vanilla

• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1 large egg, room temperature
• 1 egg white, room temperature
• 1 tsp vanilla extract

In a large mixing bowl, use a hand or stand mixer to beat together the room-temperature unsalted butter and 1 1/2 cups granulated sugar.

Beat on medium-high speed for 4-5 minutes, until the mixture is light and fluffy.

Scrape down the sides of the bowl to combine everything evenly.

Add the room-temperature large egg, egg white, and vanilla extract, then continue mixing until all the wet ingredients are fully incorporated.

Step 3: Mix Dry Ingredients and Combine with Wet Mixture

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.

Sift the dry mixture into the wet butter-sugar mixture.

Gently stir or mix on low speed until the dough just comes together—avoid overmixing.

Cover the dough tightly with plastic wrap and refrigerate it for at least 20 minutes to allow the dough to firm up.

Step 4: Shape the Cookie Dough Balls and Coat in Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 1/2 tbsp ground cinnamon

In a small bowl, combine 1/4 cup granulated sugar and 1 1/2 tablespoons ground cinnamon to make the coating.

Once the dough has chilled, use a spoon or cookie scoop to portion it out and roll the portions into smooth balls.

Roll each ball thoroughly in the cinnamon-sugar mixture until completely coated.

I like to really pack on the cinnamon sugar for that classic snickerdoodle crunch!

Step 5: Bake the Snickerdoodle Cookies

• cookie dough balls coated in cinnamon sugar from Step 4

Place the coated dough balls onto the prepared baking sheets, leaving some space between each as they will spread.

Bake in the preheated oven for about 9 minutes, or until the edges of the cookies are set and golden.

They may look slightly under-baked in the center, but that’s perfect for a chewy texture!

Step 6: Cool the Cookies

Remove the snickerdoodles from the oven and let them sit on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

This helps them finish setting up without over-baking.