Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (2024)

This recipe requires one less ingredient than traditional Snickerdoodles since it does not include cream of tartar. It is simpler to make, while remaining just as delicious as the classic, and it produces a thicker, soft baked style cookie. Cinnamon sugar Snickerdoodles are the perfect dessert to make no matter the occasion.

Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (1)

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Snickerdoodle Cookies are a crowd pleaser, and for good reason! They are incredibly delicious given their simplicity to make and how few ingredients are necessary.

Snickerdoodles are sugar cookies, with a hint of vanilla, which have been rolled in a cinnamon sugar mixture before being baked. The recipe was invented either in New England or Pennsylvania, as they have been very popular with the Amish community.

Traditional recipes use cream of tartar, which creates a chewier cookie and cracks on top. This recipe is made without cream of tartar and results in a thicker, soft baked cookie.

Snickerdoodles without cream of tartar taste very similar to the classic version and are the perfect dessert to serve for Christmas and the holidays.

This soft baked cookie tastes like sweet vanilla and cinnamon butter. Snickerdoodles are one of the best cookies and are loved by children and adults for their simple and nostalgic comforting flavor.

For additional simple cookie recipes to try, check out these Gingerbread Cookies Without Molasses and Dark Chocolate No Bake Cookies.

Other holiday cookie favorites include White Chocolate Cranberry Cookies, Dark Chocolate Chip Walnut Cookies, and Pumpkin Chocolate Chip Cookies.

Why This Recipe Works

This recipe keeps it simple and only uses pantry staples. There is no cream of tartar required, which you may not even keep on hand since it’s not a routinely used ingredient for a lot of people.

Snickerdoodle Cookies are very quick and easy to prepare. You’ll just need a couple of bowls and an electric mixer.

This recipe makes thick, soft baked cookies. They even stay soft for several days when properly stored.

How To Make Snickerdoodle Cookies Without Cream of Tartar

Ingredients

The best part of this recipe is that it’s made with all pantry staples that you likely have on hand already!

Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (2)

  • All purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
  • Sugar: divided. You will use some sugar in the dough and some sugar for the cinnamon sugar mixture that the cookies are coated in.
  • Baking Powder
  • Salt
  • Cinnamon
  • Vanilla Extract
  • Unsalted Butter:at room temperature
  • Egg

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set the butter out about an hour before you begin to allow it to come to room temperature.

Preheat your oven to 350°F.

Create!

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Combine the flour, baking powder and salt in a small bowl and stir to combine.

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Cream together the butter and the sugar for the dough in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.

Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (5)

Add the egg and vanilla extract and continue to mix until well blended.

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Lower the speed and gradually add the flour mixture until fully incorporated.

Refrigerate the dough for 30 minutes.

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Scoop out a tablespoon of dough and roll into a ball. Place on a parchment paper-lined rimmed baking sheet. Repeat until all of the dough is rolled.

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Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon and sugar until fully coated. Return to the baking sheet, leaving 2-inches in between each dough ball.

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Flatten each ball of dough to approximately 1/2-inch thick.

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Bake 8-10 minutes, or until the bottom edges are just lightly golden brown.

Present!

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Serve warm or at room temperature. These cookies pair well with a cold glass of milk or a hot cup of coffee or tea.

Tips and Techniques

  • Be sure the butter is at room temperature and soft before you begin. This allows for it to be fully and evenly incorporated into the dough.
  • Chilling the dough brings the temperature of the butter back down and will make for thicker, soft-baked cookies.
  • Store snickerdoodle cookies at room temperature in a ziplock bag or airtight container to keep them soft for up to 2-3 days.

FAQ’s

Can You Freeze Snickerdoodle Cookies?

These snickerdoodle cookies can be frozen. Simply place the cookies on a baking sheet in the freezer. Once frozen, transfer to a freezer bag or airtight container. They can be reheated in the microwave for 15-20 seconds or in the oven at 300°F for 5-7 minutes.

What Does A Snickerdoodle Taste Like?

A snickerdoodle cookie tastes like a sugar cookie, but with cinnamon.

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Made with coconut palm sugar and topped with crispy coconut shreds, Toasted Coconut Sugar Cookies are a delicious twist on classic sugar cookies!

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Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (12)

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies are soft, chewy, and sweet. They are perfect for the holidays and cookies exchanges!

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Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (13)

Dark Chocolate Cookies

This recipe for Dark Chocolate Cookies will give you thick, chewy, rich cookies. These decadent treats can be enjoyed as is, or you can mix in your favorite chocolate chips, nuts, or dried fruit.

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Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (14)

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Print

Soft Baked Snickerdoodle Cookies

This recipe requires one less ingredient than traditional Snickerdoodles since it does not include cream of tartar. It is simpler to make, while remaining just as delicious as the classic, and it produces a thicker, soft baked style cookie. Cinnamon sugar Snickerdoodles are the perfect dessert to make no matter the occasion.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 18 cookies

Calories 114kcal

Author Lauren Harris

Ingredients

Instructions

  • Preheat oven to 350°F.

  • Combine the flour, baking powder and salt in a small bowl and stir to combine.

    1 1/3 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt

  • Cream together the butter and the sugar for the dough in the bowl of anelectric mixer fitted with a paddleon medium speed until light and fluffy, about 5 minutes.

    6 tablespoons unsalted butter, 1/2 cup granulated sugar

  • Add the egg and vanilla extract and continue to mix until well blended.

    1 egg, 1/2 teaspoon vanilla extract

  • Lower the speed and gradually add the flour mixture until fully incorporated.

  • Refrigerate the dough for 30 minutes.

  • Scoop out a tablespoon of dough and roll into a ball. Place on aparchment paper-lined rimmed baking sheet. Repeat until all of the dough is rolled.

  • Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon and sugar until fully coated. Return to the baking sheet, leaving 2-inches in between each dough ball.

    1/2 teaspoon cinnamon, 1/2 cup granulated sugar

  • Flatten each ball of dough to approximately 1/2-inch thick.

  • Bake 8-10 minutes, or until the bottom edges are just lightly golden brown.

  • Serve warm or at room temperature. These cookies pair well with a cold glass of milk or a hot cup of coffee or tea.

Notes

Tips and Techniques

  • Be sure the butter is at room temperature and soft before you begin.This allows for it to be fully and evenly incorporated into the dough.
  • Chilling the doughbrings the temperature of the butter back down and will make for thicker, soft-baked cookies.
  • Store snickerdoodle cookies at room temperaturein a ziplock bag or airtight container to keep them soft for up to 2-3 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 114kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 37mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Snickerdoodle Recipe (Without Cream of Tartar) - Delicious Little Bites (2024)

FAQs

What to substitute for cream of tartar in snickerdoodles? ›

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

Why don t my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

Why didn't my snickerdoodles flatten out? ›

Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.

What can I use if I don't have cream of tartar? ›

The 6 Best Things to Use If You Don't Have Cream of Tartar
  • Lemon juice.
  • White vinegar.
  • Baking powder.
  • Buttermilk.
  • Yogurt.
  • Copper bowl.
  • No substitute.

What happens if I don't use cream of tartar in a recipe? ›

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

Is cream of tartar necessary? ›

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

Why do my snickerdoodles come out hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Does cream of tartar matter in cookies? ›

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

What causes snickerdoodles to be flat? ›

The Problem: The Butter Is Too Soft

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Are snickerdoodles supposed to be soft when they come out of the oven? ›

They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They've received nothing but rave reviews! Snickerdoodle is sort of a strange name, yes?

How to tell if a snickerdoodle is done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why aren't my snickerdoodles puffy? ›

How do you make snickerdoodles puffy and soft? The secret's in the ratio of butter to leavener to flour to egg. Don't use shortening here; you'll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie.

Are snickerdoodles supposed to be undercooked? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.

Can I leave out cream of tartar? ›

You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.

Is cream of tartar similar to baking powder? ›

As we've already determined, baking powder is made from cream of tartar and baking soda. So, if you have baking powder, you technically have cream of tartar too! You can substitute 1.5 teaspoons of baking powder for every 1 teaspoon of cream of tartar.

Can I use baking soda and cream of tartar together? ›

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

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