Snickerdoodle Recipe Without Cream of Tartar

This Snickerdoodle Recipe Without Cream of Tartar delivers soft, buttery cookies with a sweet cinnamon-spiced coating. The substitution of baking powder ensures the same fluffy texture without compromising flavor. Snickerdoodles are a timeless classic, loved for their soft, chewy texture and cinnamon-sugar coating. This recipe eliminates cream of tartar, replacing it with simple pantry staples while maintaining the same delicious flavor and texture. Perfect for any occasion, these cookies are easy to make and require no special ingredients!

• Servings: 24 cookies
• Estimated Cost: $5–$7 USD (depending on pantry staples)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Course: Dessert
• Cuisine: American

Snickerdoodle Recipe Without Cream of Tartar Equipment

• Mixing bowls (large and medium)
• Hand or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack

Ingredients

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 ¾ cups all-purpose flour

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
5. Prepare Cinnamon-Sugar Coating: In a small bowl, mix the granulated sugar and cinnamon for rolling the cookie dough balls.
6. Form Cookie Dough Balls: Scoop out about 1 tablespoon of dough per cookie and roll into balls using your hands. Roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes or until the edges are set but the centers still look slightly underbaked.
8. Cool Cookies: Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Calories

Each cookie contains approximately 120 kcal, depending on portion size and exact ingredients used.

Recipe Notes

1. No Chilling Required: This recipe doesn’t require chilling the dough, making it quick and convenient! However, if your dough is too soft to handle, refrigerate it for about 10–15 minutes before rolling into balls.
2. Substitutions: If you don’t have light brown sugar, dark brown sugar or additional granulated sugar can be used instead.
3. Storage Tips: Store cooled cookies in an airtight container at room temperature for up to five days or freeze them for longer storage.
4. Optional Additions: Add a pinch of nutmeg to the cinnamon-sugar mixture for a warm spice twist.