How to Make Snickerdoodle Cookies Without Cream of Tartar (easy cookie recipe)

Soft, cinnamon sugar-dusted snickerdoodle cookies are a classic cookie everyone loves. Yet most people don’t have a key ingredient at home, cream of tartar, found in most recipes. But not to worry! This is an easy recipe for snickerdoodle cookies WITHOUT cream of tartar (which to be honest isn’t something I usually have in my pantry).

Your family is going to love these cookies and how quick and easy they are to make!

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Snickerdoodle Cookies – Easy Recipe!

Snickerdoodles are so easy to make from scratch and this recipe comes together quickly with just 8 ingredients. Snickerdoodle cookies are one of the easiest cookies recipes I know and they store well making them a great cookie to make in large batches.

What is a Snickerdoodle?

A snickerdoodle is a sweet, soft sugar cookie rolled in cinnamon sugar before baking.

I thought these cookies had a German origin, but snickerdoodles actually originated in the United States during the 1930s. Bakeries began making cookies with a hard crust and soft, cake-like interior. These cookie creations with a chewy texture were called “snicker doodles,” because they usually crackle when you bite into them and made people smile while eating them.

Can you make Snickerdoodles without cream of tartar?

Traditional snickerdoodle recipe cookies are known for their particular crackly top and tangy flavor, which occurs when the cream of tartar is mixed with the dough. But, snickerdoodles don’t actually need cream of tartar to rise in the oven or maintain their shape after baking.

When making a snickerdoodle recipe without cream of tartar, simply substitute 2 teaspoons of baking powder for both the cream of tartar and the baking soda. This substitution gives the snickerdoodles more of a sugar cookie flavor than the tangy, traditional snickerdoodles. Personally, I prefer this cookie recipe because these cookies are fluffier, with a honey-like flavor.

Ingredients needed for this easy Snickerdoodle recipe

Cookie Dough

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup salted butter, room temperature
• 1 1/2 cup granulated white sugar
• 2 large eggs – It’s best to use room temperature eggs because cold eggs will solidify the butter.
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

What is the best kind of Cinnamon for baking?

When baking, I use Ceylon cinnamon, which has a sweeter flavor because it contains more essential oils than other types of cinnamon. Its name comes from Sri Lanka, formerly known as Ceylon. This type of cinnamon is grown at lower elevations.

You can find Ceylon cinnamon in most grocery stores, especially those with organic or International food sections. It is typically packaged as thin curled sticks but can also be found ground. The two brands I buy most often and really like are Frontier Co-Op (available at Amazon & Whole Foods) and Anthony’s (available at Amazon in one-pound packages which is a better value IMO).

What else do I need to make this cookie recipe?

Making the dough is simple and requires two mixing bowls and a stand mixer with the paddle attachment or hand mixer. I find it easier to use an cookie scoop to portion out the cookie dough. When ready to bake, you’ll need a cookie sheet or baking sheet lined with a silicone mat or parchment paper, but that’s it.

How to Make Snickerdoodle Cookies?

Make the cinnamon-sugar mixture and cookie dough

1. Make the cinnamon-sugar topping first – Simply combine the sugar and ground cinnamon together in a small bowl. Then set aside.
2. Add all dry ingredients to a mixing bowl and stir to combine.
3. Place butter and sugars into a mixing bowl and cream together for 2 minutes.
4. Add each egg, one at a time to the creamed butter. It’s best to mix for 30 seconds between each egg.
5. Add vanilla extract and beat for another minute.
6. Slowly add the dry ingredients to the wet ingredients while beating at low speed until just combined. Do not overmix!
7. Allow dough to rest for about 15 minutes at room temperature before proceeding.

Assemble the cookie dough balls

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Portion cookie dough into 2 tablespoons and roll each into balls. It is easiest to roll the dough between the palms of your hands until you have a ball about the size of a ping pong ball. An ice cream scoop makes it easy to evenly portion out the dough.
3. Once you’ve created all your dough balls, roll each one in the cinnamon-sugar mixture until they are fully coated and transfer to a silicone mat or parchment paper-lined baking sheet, leaving at least 1 inch between each one to allow for expansion.
4. Flatten the dough balls slightly with your fingers or the bottom of a glass until they are about 1/2 inch thick.

Bake cookies

1. Bake at 375 degrees Fahrenheit on the middle rack for 8-10 minutes, just until golden brown.
2. Allow cookies to rest on the baking sheet for 5 minutes before moving them to wire racks to cool completely

Makes about 20-25 cookies.

Great Holiday Cookie

Snickerdoodle Cookies are great year-round, but they are quite popular around the holidays. These cookies would make a delicious addition to any holiday cookie platter. For more inspiration, try these other cookie recipes:

• Molasses Crinkle Cookies
• Spicy Double Chocolate Snickerdoodles
• German Twisted Cookies
• Norwegian Kringla Cookies
• Soft Sugar Cookies

Snickerdoodle Recipe Substitutions

This snickerdoodle cookies recipe is very versatile and can be altered with a number of substitutions. A few suggestions:

– Add 1 teaspoon molasses or golden syrup to the wet ingredients. This will make your snickerdoodle dough darker in color and give the baked cookies a more caramelized flavor.

– Add an additional 1 teaspoon of vanilla extract to wet ingredients for added vanilla flavor. This will also make your snickerdoodle dough somewhat lighter in color and slightly fluffier.

– For a spicy Mexican twist, add cayenne pepper to the cookies’ cinnamon-sugar coating. At first, it may sound weird, but I promise it is delicious. Add 1/8 to 1/4 teaspoon cayenne pepper (according to preference) to the cinnamon-sugar mixture. Your cookies are now ready for dipping into a mug of hot chocolate!

– Add 1 teaspoon of nutmeg to your dry ingredients for a holiday twist. This will give your snickerdoodle cookies a slightly more spicy flavor that resembles a mild gingerbread or lebkuchen. If you want an even stronger taste of gingerbread, also add 1/2 teaspoon of ground ginger to the dry ingredients!

– Add 1 cup of mini chocolate chips to the dough for a sweeter flavor and a bit more crunch.

How to store snickerdoodles

Snickerdoodle cookies are best stored at room temperature for up to one week in an airtight container. A few years ago, I bought this large glass cookie jar at Sur La Table and it is the perfect thing to store my Snickerdoodles in.

Can you freeze snickerdoodle cookies?

Yes, snickerdoodles can be frozen for up to 3 months inside an air-tight container or bag.

To thaw, allow the cookies to come close to room temperature before enjoying. You can also pop them into the microwave for 10 seconds if you want to hurry up the process.

These soft and chewy snickerdoodle cookies are a quick and easy recipe that can be made with just a few ingredients. This cookie is great for the holidays to add to your holiday platter or enjoy as an afternoon snack. These cookies have been around since the 1930s! They’re so simple and delicious- perfect for any occasion!

More FAQs about Snickerdoodle Cookies

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