Snickerdoodle Recipe Without Cream of Tartar
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Let’s simplify my favorite holiday cookie. After years of testing, I’ve finally cracked the code for the best snickerdoodle recipe without cream of tartar, using a reliable balance of acid and leavening to recreate that classic tang and soft, chewy texture.
I’ve spent years streamlining baking recipes so anyone can bake with confidence—and honestly, snickerdoodles should never require a scavenger hunt for specialty ingredients.
If you’ve ever gone to make a batch and realized you’re out of cream of tartar, trust me, I’ve been there too. This version relies on old fashioned pantry staples to give you the same soft, chewy cookie with that classic cinnamon crackle and signature tang. With plenty of testing behind it and clear, step-by-step guidance, you can count on this recipe to work perfectly every single time.
P.S. If you’re looking for more cozy cinnamon treats, try baking up a batch of my flaky cinnamon pinwheel cookies or iced oatmeal cookies too!
What is the substitute for cream of tartar in snickerdoodles?
This recipe for snickerdoodles uses a combo of baking soda, lemon juice, and baking powder as a replacement for the cream of tartar.
Why You’ll Love This Recipe
- No cream of tartar – Since it’s not always on hand, this Snickerdoodle recipe uses common pantry ingredients for that classic tangy taste and texture.
- Chewy snickerdoodles – Each delicious cookie comes out perfectly soft and chewy and melts in your mouth with every bite.
- Easy snickerdoodles fast– No chilling or resting is required for the cookie dough, so you’ll have a batch of homemade snickerdoodles in about 30 minutes.
Snickerdoodle cookies are typically served around the holidays, so make sure to have a warm cup of homemade hot chocolate or a festive eggnog latte on hand to go with them!
Ingredients
Made with pantry staples, this is the best snickerdoodle recipe, no cream of tartar needed.
- All-purpose Flour – For cookies, I prefer Gold Medal or King Arthur brand all-purpose flour. These brands don’t cause the cookies to spread in the oven quite like other store brands of flour.
- Baking Powder and Baking Soda – In order to make snickerdoodles without cream of tartar, we use good old fashioned baking powder and baking soda for leavening. The baking powder will make the cookies puff and rise, while the baking soda creates a chewy texture, with a cracked top. For best results, use fresh baking powder and baking soda.
- Kosher Salt – I use the coarse variety.
- Unsalted Butter
- Cream Cheese – For best results, use full-fat cream cheese. The cream cheese makes these cookies super soft and chewy.
- Granulated Sugar – For the cookie dough and the cinnamon-sugar mixture the cookie dough will roll in.
- Fresh Lemon Juice – This will add a little tangy flavor to the cookies and activate the baking soda, making tender, soft snickerdoodles.
- Large Whole Egg
- Vanilla Extract
- Ground Cinnamon – All classic snickerdoodle cookies need to have a cinnamon sugar crust on the outside!
Full ingredient amounts can be found on the recipe card at the bottom of the post
Variations and Substitutions
- Swap the ground cinnamon for your favorite chai spice blend or pumpkin pie spice.
- You can swap the cream cheese in the recipe for 3 ounces (6 tablespoons) of sour cream.
- If you don’t have lemon juice, white vinegar can be used.
How To Make Snickerdoodle Cookies Without Cream Of Tartar
Step 1: Preheat the oven to 350º and line two half-sheet pans with parchment paper. To make the cinnamon sugar mixture, combine the ground cinnamon and 1/4 cup of granulated sugar, in a shallow pie dish and mix until fully combined. Set aside to make the cookie dough.
Step 2: In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-low speed until smooth and creamy, about 1 minute.
Step 3: Add the cream cheese to the bowl and beat until the butter and cream cheese are smooth.
Step 4: Add the sugar and mix at medium-low speed for 30 seconds. Turn the speed up to medium for 10 seconds until light and fluffy.
Scrape down the sides and bottom of the bowl with a rubber spatula. Add in the lemon juice and give a quick stir.
Step 5: Add the egg and vanilla and beat until well incorporated.
Give the sides and bottom of the bowl another good scrape with a rubber spatula.
Step 6: Combine the flour, baking powder, baking soda, and salt in a small bowl.
With the mixer on low, add the dry ingredients to the wet ingredients and mix until the flour is just incorporated.
Step 7: Turn the mixer up to medium-low speed and give one final mix to ensure everything is combined and no streaks of flour are showing. Do not overmix!
Step 8: Scoop the snickerdoodle dough, one tablespoon at a time ( a #40 cookie scoop), and drop it into the cinnamon sugar mixture. The dough will be soft and a little sticky.
Roll the dough around in the cinnamon sugar until evenly coated and you have a nice round ball.
Step 9: Place the coated dough ball on the prepared baking sheet. Repeat with remaining cookie dough balls, spacing cookies about 2″ apart.
Step 10: For best results, gently flatten the center of the cookies using two fingers.
Hint: Gently indenting the centers of the snickerdoodles will allow the cookies to bake and flatten evenly.
Step 11: Bake the cookies in a 350º oven for 11-12 minutes, until the cookies are puffed, crackly on top and golden brown on the bottoms. The cookies will flatten a little as they cool.
Allow cookies to sit for 10 minutes on the cookie sheet before eating or transferring to a cooling rack.
Tips For The Best Snickerdoodle Recipe (Without Cream of Tartar)
- Always measure flour accurately by spooning it into your dry measuring cup and leveling it flat before adding it to the other ingredients.
- Gently indenting the center of the cookies before baking will allow them to flatten and bake evenly.
- It’s okay if the cookie dough looks slightly underdone through the cracks on top. The residual heat from the sheet pan will finish cooking and setting the cookies as they cool.
Storage
Store snickerdoodles in an airtight container at room temperature or in the fridge for a longer shelf life. These snickerdoodles will stay soft and delicious for up to 3 days at room temperature.
Freezing Instructions: For long-term storage, fully baked cookies can be frozen and stored for months. Once the cookies are out of the oven, let them cool completely, pop them into a freezer bag, and freeze.
When you’re ready for cookies, take 1 (or 12) out of the freezer and let them thaw, uncovered, at room temperature.
Once thawed, your cookies are ready to eat! They’ll be wonderfully soft and chewy, and the cinnamon sugar coating will remain intact.
FAQs
Cream of tartar, a dry acidic powder from winemaking, adds stability to egg whites (like in angel food cake) and a chewy texture to baked goods. It prevents sugar from crystallizing, creating that light chew and “tang” in snickerdoodles. When combined with baking soda, it produces carbon dioxide, working as a leavening agent (basically, baking powder!). Fun fact: baking powder is just baking soda, cream of tartar, and a bit of cornstarch.
I got my info from this really great Allrecipes.com article if you want to read more about it!
In a traditional snickerdoodle cookie dough, cream of tartar and baking soda are used to tenderize, leaven, and flavor the cookies. It also makes the cookie nice and chewy.
Too much flour may have been added. It’s important to measure flour accurately when baking. Make sure to level off the flour in your measuring cup before adding it to the cookie dough. I also recommend spooning the flour into your measuring cup for a more accurate measure. As an added measure, I indent the centers of each cookie before baking, helping them bake and flatten evenly.
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Snickerdoodles Without Cream of Tartar
Ingredients
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon of kosher salt
- 1/2 cup 1 stick of unsalted butter, softened but still cool
- 3 oz of cream cheese softened but still cool
- 1 cup of granulated sugar
- 1 teaspoon fresh lemon juice
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup of sugar for rolling
- 1 tablespoon cinnamon for rolling
Instructions
- Preheat the oven to 350º and line two half-sheet pans with parchment paper.
- To make the cinnamon sugar mixture, combine 1 tablespoon of ground cinnamon and 1/4 cup of granulated sugar in a shallow pie dish and mix until fully combined. Set aside to make the cookie dough.
- Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-low speed until smooth and creamy, about 1 minute.
- Add the cream cheese to the bowl and beat until the butter and cream cheese are smooth.
- Next, add 1 cup of sugar and mix at medium-low speed for 30 seconds. Turn the speed up to medium for 10 seconds until light and fluffy.
- Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add in the lemon juice and give a quick stir.
- Add the egg and vanilla and beat until well incorporated.
- Give the sides and bottom of the bowl another good scrape with a rubber spatula.
- With the mixer on low, add the dry ingredients to the wet ingredients and mix until the flour is just incorporated.
- Turn the mixer speed up to medium-low and give one final mix to make sure everything is well combined and no streaks of flour are showing. Do not overmix!
- Remove the bowl from the mixer and give the batter a quick stir by hand to check that everything on the sides and bottom of the bowl is incorporated.
- Scoop the snickerdoodle dough, one tablespoon at a time ( a #40 cookie scooper), and drop it into the prepared cinnamon sugar mixture. The dough will be soft and a little sticky.
- Roll the dough around in the cinnamon sugar until evenly coated and you have a nice round ball.
- Place the coated dough ball on the prepared baking sheet. Repeat with remaining cookie dough balls, spacing cookies about 2″ apart.
- Gently indent the center of the cookies using two fingers. This will allow the cookies to bake and flatten evenly.
- Bake the snickerdoodles in a 350º oven for 11-12 minutes, until the cookies are puffed, crackly on top and golden brown on the bottoms. The cookies will flatten a little as they cool.
- Allow cookies to sit for 10 minutes on the cookie sheet before eating or transferring to a cooling rack.
I’m reading this as I wake up in bed and now I want these for breakfast. They look perfect and delicious. Loved your spin with the no cream of tartar!
Making these today! Yum
Yesss! Much needed recipe to keep on hand. I’m definitely adding this to my Christmas recipes. I love simple cooking and using the main ingredients I already have on hand.
These look a yummy festive treat!
These look so good!