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Welcome to your new favorite cookie! Our snickerdoodle recipe without cream of tartar delivers all the classic cinnamon-sugar goodness you crave, but with readily available pantry staples. Say goodbye to searching for a special ingredient. Get ready for perfectly soft, delightfully chewy centers with those irresistible crispy edges.
Snickerdoodles are a timeless classic, beloved for their tender crumb and signature cinnamon-sugar coating. This special snickerdoodle recipe without cream of tartar proves you don’t need that traditional ingredient for an amazing result. We use simple, accessible items already in your pantry to create cookies that are just as soft, chewy, and utterly delicious. Prepare for a batch of perfect snickerdoodles, made easy for any home baker!
Why You’ll Love This Snickerdoodle Recipe Without Cream Of Tartar
Here’s why this snickerdoodle recipe without cream of tartar will quickly become your go-to:
- Classic Snickerdoodle Flavor: Enjoy the nostalgic taste of buttery cookies rolled in a sweet, spicy cinnamon-sugar blend.
- Irresistible Texture: Each cookie boasts a wonderfully soft and chewy interior, beautifully complemented by slightly crispy edges.
- Pantry-Friendly: No need for specialty ingredients! This version is a simple snickerdoodle recipe without cream of tartar, making it perfect for last-minute baking.
- Quick and Easy: With clear, step-by-step instructions, even beginner bakers can whip up a batch of these delightful cookies in no time.
- Bakers of All Skill Levels: Whether you’re new to baking or a seasoned pro, this straightforward recipe guarantees success.
Ingredients
Creating these delightful cookies starts with a few basic items. For this fantastic snickerdoodle recipe without cream of tartar, you will need:
Cinnamon-Sugar Coating:
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 2 Tablespoons ground cinnamon
Cookie Dough:
- 2 â…“ cups (10.5 ounces or 298 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Notes & Substitutions
- Baking Powder: In this snickerdoodle recipe without cream of tartar, baking powder steps in to provide the necessary lift and a hint of tang. It creates a light, airy texture without the traditional ingredient. To understand more about how leavening agents work, Serious Eats provides a detailed explanation of how baking powder affects cookies.
- Unsalted Butter: Always use unsalted butter when possible. This gives you full control over the saltiness of your baked goods. If you only have salted butter, omit the added salt from the recipe.
- Kosher Salt: We recommend kosher salt for its clean taste and larger crystals, which distribute more evenly than fine table salt. If using table salt, reduce the amount by half to avoid over-salting, as Simply Recipes explains the key differences between kosher and table salt.
- Room Temperature Ingredients: This is crucial for a smooth, homogenous dough. Room temperature butter creams beautifully with sugar, incorporating more air for a lighter cookie. A room-temperature egg emulsifies better, preventing a curdled mixture. Plan and take these out of the fridge at least 30-60 minutes before you start.
Equipment
Gathering your tools before you begin makes baking a breeze. For this easy snickerdoodle recipe without cream of tartar, you’ll need:
- Stand mixer with paddle attachment or a hand mixer
- Two half-sheet pans
- Parchment paper
- 3-Tablespoon cookie scoop
- Wire cooling rack
- Rubber spatula
Instructions
Follow these simple steps for a perfect batch of snickerdoodles, made easy and without cream of tartar!
- Prep the oven and pans. Position a rack in the center of your oven. Preheat the oven to a precise 375°F (190°C). Line two half-sheet pans with parchment paper. This prevents sticking and makes cleanup simple.
- Make the snickerdoodle topping. In a shallow bowl, whisk together the ¼ cup (1.75 ounces or 50 grams) granulated sugar and the 2 Tablespoons ground cinnamon. Set this aside for rolling your cookie dough balls later.
- Make the snickerdoodle cookie dough. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This ensures all the dry ingredients are evenly distributed.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the 1 ½ cups (10.5 ounces or 298 grams) granulated sugar and the 1 cup (8 ounces or 227 grams) room temperature unsalted butter. Beat on medium-high speed until the mixture is light, fluffy, and has roughly doubled in volume. This usually takes 2 to 3 minutes. Stop the mixer and use a rubber spatula to scrape down the bottom and sides of the bowl thoroughly. Reduce the mixer speed to low. Add the large room temperature egg and 2 teaspoons of pure vanilla extract. Beat until just combined, taking care not to overmix. Scrape down the bottom and sides of the bowl again to ensure everything is incorporated.
- With the mixer still on low speed, gradually add the whisked dry ingredients to the wet mixture. Beat until just combined. The dough should come together but avoid overmixing once the flour is added. Scrape down the bottom and sides of the bowl one more time, then beat on low for an additional 30 seconds to ensure a smooth dough. This is key for our perfect snickerdoodle recipe without cream of tartar.
- Assemble the cookies. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into uniform balls. This ensures even baking. Roll each dough ball completely in the prepared cinnamon-sugar topping, ensuring a generous coating.
- Place the coated cookies at least 3 inches apart on the prepared sheet pans. They will spread as they bake.
- Bake the cookies. Bake one pan at a time for 12 minutes. The cookies are ready when the edges have set but the centers still look slightly gooey. Don’t worry if they look puffed when you pull them out; they will fall and develop their characteristic crackled tops as they cool.
- Cool the cookies. Cool the baked cookies on the pan, placed on a wire rack, for 20 minutes. This helps the edges and bottoms set and firm up. Repeat the baking process with any remaining cookie dough.
- Serve and store. Serve these delicious snickerdoodle cookies warm or at room temperature. For storage, keep them in an airtight container or zip-top bag at room temperature for up to 3 days.
Pro Tips & Troubleshooting
- Scrape Thoroughly: Always scrape down the mixing bowl often, especially when creaming butter and sugar, and after adding the egg. This ensures all ingredients are fully incorporated for a consistent dough.
- Generous Coating: Don’t be shy with the cinnamon-sugar mixture! A thick, even coating provides that iconic snickerdoodle flavor and beautiful crackled appearance.
- One Tray at a Time: Baking one tray at a time in the center of the oven ensures even heat distribution and consistent results for every cookie in this snickerdoodle recipe without cream of tartar.
- High Baking Temperature: The 375°F temperature helps the cookies puff up quickly and then fall, creating those signature crinkles without over-browning.
- Overly Puffy Snickerdoodles: If your cookies are too puffy, your butter might have been too warm, or you added too much flour. Next time, chill the dough for 15-30 minutes before baking.
Serving, Storage, & Variations
These amazing snickerdoodles are best served warm, perhaps with a glass of milk or a scoop of vanilla ice cream. They are equally delightful at room temperature, making them perfect for lunchboxes or a simple treat.
Storage: Store baked cookies in an airtight container or a zip-top bag at room temperature for up to 3 days. For longer storage, freeze cooled baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months.
Freezing Dough: You can also freeze unbaked dough balls after rolling them in the cinnamon-sugar. Freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Variations:
- Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a chai-spiced twist.
- Chocolate Chip: Fold in ½ cup of mini chocolate chips to the dough for a delightful twist on this classic snickerdoodle recipe without cream of tartar.
- Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts to the dough for added texture.
Nutrition (69 words)
Here is an estimated nutritional breakdown for one cookie from this snickerdoodle recipe without cream of tartar. Please note that these values are approximate and can vary based on specific ingredients and preparation methods. For precise figures, we recommend using a professional nutrition calculator with your exact ingredients.
| Nutrient | Amount Per Cookie |
|---|---|
| Calories | 135kcal |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 90mg |
| Total Carbs | 27g |
| Dietary Fiber | 1g |
| Total Sugars | 14g |
| Protein | 2g |
FAQ
- What replaces cream of tartar in this recipe? We use baking powder in this snickerdoodle recipe without cream of tartar. It provides the necessary leavening and helps achieve that classic chewy texture without any specialized ingredients.
- Why is cream of tartar typically used in snickerdoodles? Cream of tartar is an acidic ingredient that usually helps prevent sugar from crystallizing, gives snickerdoodles their signature tangy flavor, and contributes to their soft, chewy texture.
- How do snickerdoodles differ from sugar cookies? While both are sugar-based cookies, snickerdoodles are traditionally rolled in cinnamon sugar and often contain cream of tartar, giving them a slight tang and a softer, chewier texture. Sugar cookies are typically crispier and often decorated with frosting.
- My snickerdoodles are too puffy; what went wrong? This often happens if your butter was too warm or you over-measured your flour. Ensure your ingredients are at the correct temperature and measure accurately. Chilling the dough briefly can also help.
- Can I make this recipe ahead of time? Yes, you can prepare the dough, scoop it into balls, and store them covered in the refrigerator for up to 2 days before baking. You can also freeze the dough balls for longer storage.
- Can these snickerdoodles be made gluten-free? We haven’t tested a gluten-free version of this specific snickerdoodle recipe without cream of tartar. However, you could try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum.
Conclusion
You’ve successfully mastered the art of baking perfect snickerdoodles! This incredibly easy snickerdoodle recipe without cream of tartar proves that deliciousness doesn’t require obscure ingredients. Enjoy the wonderfully soft, delightfully chewy texture and the sweet, spicy aroma of these classic cookies straight from your oven. We know this simple version will become a staple in your kitchen. Bake a batch today, share them with loved ones, and let us know what you think in the comments below!
Soft & Chewy Snickerdoodle Recipe Without Cream Of Tartar
Ingredients Â
Equipment
MethodÂ
- Preheat oven to 375°F and line two half sheet pans with parchment paper.
- Whisk together ¼ cup granulated sugar and ground cinnamon in a shallow bowl for the topping.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and 1 ½ cups sugar until light and fluffy in a stand mixer. Gradually beat in egg and vanilla, then slowly add the dry ingredients until just combined.
- Scoop dough into 3-Tablespoon balls, roll them in the cinnamon-sugar topping, and place on prepared sheet pans.
- Bake one pan at a time for 12 minutes until edges are set. Cool cookies on the pan on a wire rack for 20 minutes before repeating with remaining dough.
- Serve cookies warm or at room temperature; store in an airtight container for up to 3 days.
