Soft & Chewy Snickerdoodle Recipe Without Cream of Tartar – Easy & Delicious

I still recall the first time I ever made snickerdoodles with my grandmother. Her kitchen always smelled like cinnamon and sugar, and she had a way of making baking seem magical. We’d roll the dough into small balls and roll them heavily in cinnamon as we set them down on the baking sheet. One day, though, we were out of cream of tartar—a fundamental component of classic snickerdoodles. Rather than give up, she just smiled and improvised. The outcome? Softer, chewier, and every bit as tasty as always. What I learned in that moment is that excellent baking has less to do with perfection and more to do with love and ingenuity.

Today, I’m passing along this simple snickerdoodle recipe without cream of tartar so that you can indulge in these vintage cookies whenever the mood strikes without a special shopping trip. Let’s bake!

Ingredients Overview 

Key Ingredients in a Snickerdoodle Without Cream of Tartar

Making a Snickerdoodle recipe without cream of tartar doesn’t require fancy ingredients—just pantry staples that come together to create a soft, chewy cookie. Here’s what you’ll need:

• Butter: Provides richness and makes the cookies moist.
• Sugar: Both white and brown sugars can be used for sweetness and a hint of molasses flavor.
• Egg: Helps bind everything and adds a slight chewiness.
• Flour: The base of the cookie dough—using all-purpose flour keeps it simple.
• Baking Powder: This replaces the cream of tartar and baking soda combination. Baking powder helps the cookies rise and stay soft without adding tang.
• Cinnamon-Sugar Mixture: The iconic cinnamon-sugar coating gives snickerdoodles their signature flavor.

For an extra touch of flavor, consider adding vanilla extract or a dash of nutmeg.

Optional Add-Ins for Custom Flavor

Want to add a twist? Consider these fun add-ins:

• Pumpkin Spice: A pinch of pumpkin spice can elevate the warmth of the cinnamon.
• Brown Butter: Use browned butter for a deeper, nutty flavor.
• Chocolate Chips: If you’re feeling adventurous, sprinkle in some chocolate chips for a fun variation.

If you’re looking for more creative dessert ideas, check out unique cookie recipes for inspiration.

Step-by-Step Instructions 

Prepping Your Ingredients

Before you start, gather all your ingredients and preheat the oven to 375°F. Line your baking sheets with parchment paper to prevent sticking. Let the butter sit at room temperature for about 20 minutes—it should be soft but not melted.

Mixing the Dough

1. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. This step is crucial for that chewy texture.
2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
3. Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add this to the wet mixture, stirring until a soft dough forms.

Shaping and Coating

Roll the dough into balls about 1.5 inches in diameter. In a small bowl, mix the cinnamon and sugar. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

Baking and Cooling Tips

• Baking Time: Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each. Bake for 9-11 minutes, or until the edges are slightly golden.
• Cool Properly: Allow the cookies to cool on the sheet for a minute before transferring them to a wire rack. This helps them set and stay soft in the middle.

Looking for more tips on keeping cookies soft? You can also read what keeps cookies soft and chewy.

Tips for Success

Avoiding Common Mistakes

Making a Snickerdoodle recipe without cream of tartar is simple, but small missteps can affect the texture and flavor of your cookies. Here are some helpful tips:

• Don’t Overmix the Dough: Overmixing can make your cookies dense and tough. Mix the dough until the ingredients are just combined.
• Measure Flour Correctly: Too much flour can lead to dry cookies. Spoon the flour into your measuring cup and level it off with a flat edge—don’t scoop directly from the bag.
• Proper Butter Consistency: The butter should be soft but not greasy. If it’s too soft, the cookies may spread too much in the oven.

Adjusting for Altitude or Preferences

If you live at a higher altitude, your cookies may turn out differently due to changes in air pressure. To prevent flat cookies, increase the amount of flour slightly and reduce the baking time by a minute or two.

Want softer cookies? Under bake them slightly—pull them out when the centers look set but still soft. For a crispier texture, bake for an additional minute.

For more cookie hacks, check out the golden rule of baking cookies for expert insights.

Variations and Flavor Twists

Snickerdoodle Blondies

Want to change things up? Turn your snickerdoodles into blondies! Use the same Snickerdoodle recipe without cream of tartar but spread the dough into a greased 9×9-inch baking dish. Sprinkle a generous layer of cinnamon sugar on top, and bake for 25-30 minutes until golden brown.

Pumpkin Snickerdoodles

For a fall-inspired twist, replace half of the butter with canned pumpkin puree. Add ½ teaspoon of pumpkin spice to the cinnamon-sugar coating for a warm, seasonal flavor. These cookies will be softer and slightly cakier but packed with cozy autumn vibes.

Gluten-Free and Vegan Options

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Vegan: Swap the butter for a plant-based alternative and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).

If you’re craving more fun ideas, check out unique cookie recipes for creative combinations that push cookie boundaries.

With these variations, you can easily customize your cookies to suit different tastes and dietary needs!

Next, we’ll dive into how this version of the recipe compares to traditional cream-of-tartar recipes, along with serving and storage tips.

Serving and Storage 

Best Ways to Serve Snickerdoodles

Snickerdoodles taste best fresh from the oven, but they’re just as delicious after cooling. Serve them with a glass of cold milk, a mug of hot cocoa, or even your favorite latte. For parties, arrange them on a tray alongside other cookies like chocolate chip or oatmeal raisin to create an irresistible dessert spread.

You can also get creative and make cookie sandwiches by spreading cream cheese frosting or vanilla buttercream between two cookies. The combination of sweet, spicy cinnamon and creamy filling is heavenly!

Storage and Freezing Instructions

To keep your snickerdoodle recipe without cream of tartar cookies soft, store them in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help maintain moisture—a simple trick that works wonders!

For longer storage, freeze the dough instead of the baked cookies. Roll the dough into balls, coat them in cinnamon sugar, and freeze on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to bake, pop them straight into the oven—just add 1-2 minutes to the baking time.

With these tips, you’ll always have fresh, homemade snickerdoodles on hand whenever the craving strikes!

FAQs Section

What Can I Use Instead of Cream of Tartar?

For a Snickerdoodle recipe without cream of tartar, baking powder is the best substitute because it already contains both an acid and a base, which mimic the leavening effects of cream of tartar and baking soda. If you don’t have baking powder, you can also try using lemon juice or vinegar, though these options will slightly change the flavor.

Why Do Some Recipes Use Baking Powder Instead?

Baking powder simplifies the process by combining two ingredients (cream of tartar and baking soda) into one. This not only saves time but also creates a milder flavor without the tanginess associated with the cream of tartar. If you prefer a straightforward recipe that doesn’t require extra ingredients, baking powder is the way to go.

How Do I Make Snickerdoodles Chewier or Crispier?

For chewier cookies, slightly underbake the snickerdoodles and let them rest on the hot baking sheet for a minute before transferring them to a cooling rack. If you want them crispier, bake them a minute or two longer and use slightly less butter in the dough.

Can I Double the Recipe?

Yes, you can easily double this Snickerdoodle recipe without cream of tartar! Simply multiply each ingredient by two and prepare the dough as usual. Be sure to use separate baking sheets to avoid overcrowding the oven.

Conclusion 

Final Thoughts and Encouragement to Try the Recipe

There you have it—a delicious and foolproof snickerdoodle recipe without cream of tartar that’s just as soft, chewy, and satisfying as the original! Whether you’re baking for a cozy family night or making a holiday treat, this recipe will quickly become a favorite in your kitchen.

Now it’s your turn! Try this recipe and let us know how your cookies turned out. Feel free to experiment with the variations and share your baking tips or twists—we’d love to hear from you!

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