Best Snickerdoodle Cookies Without Cream Of Tartar (Easy!)
Craving the perfect Snickerdoodle Cookies Without Cream Of Tartar but don’t have cream of tartar on hand? You’re not alone! This classic American cookie, beloved for its soft, chewy texture and distinctive cinnamon-sugar coating, traditionally requires cream of tartar – an ingredient that many home bakers either don’t stock or find expired in their pantry. Our foolproof recipe delivers that signature Snickerdoodle taste and texture without this specialty ingredient. Whether you’re an experienced baker or just starting your culinary journey, these cookies will become your new favorite!
Table of Contents
What is a Snickerdoodle?
Snickerdoodles originated in New England during the late 1800s, likely from German or Dutch settlers. Despite their playful name (which some food historians attribute to German origin, while others claim it’s purely whimsical), these cookies are serious business. They’re distinguished by their slightly tangy flavor, pillowy texture, and distinctive crackled surface covered in cinnamon sugar. Traditional recipes use cream of tartar to create that signature taste, but our version achieves similar results through clever ingredient balancing.
Why Snickerdoodle Cookies Without Cream Of Tartar Is Different
Our recipe streamlines the classic Snickerdoodle while maintaining its beloved characteristics. By eliminating cream of tartar, we’ve made these cookies more accessible without sacrificing quality. The dough comes together quickly, requires minimal chilling time, and produces consistently excellent results. We’ve carefully balanced the ingredients to ensure you still get that characteristic soft, chewy texture and subtle tang that makes Snickerdoodles unique.
Ingredients
For the Cookies:
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
For the Coating:
- ¼ cup granulated sugar
- 1½ tablespoons ground cinnamon
Step-by-Step Instructions
- Prepare the Ingredients
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Ensure all ingredients are at room temperature for the best results. Sift together flour, baking powder, and salt in a medium bowl. - Cream the Butter and Sugar Like a Pro
In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. This step is crucial for achieving the perfect texture – don’t rush it! The mixture should be notably lighter in color and very creamy. - Mix Dry and Wet Ingredients
Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Don’t overmix, or your cookies will be tough. - Form Perfect Dough Balls
Roll dough into 1½-inch balls (about 2 tablespoons each). If the dough is too soft, chill it for 15-20 minutes first. - Perfect Cinnamon-Sugar Coating
Mix sugar and cinnamon in a small bowl. Roll each dough ball in the mixture until completely coated. - Baking Time
Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until edges are lightly golden but centers still look slightly soft. Don’t overbake! Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Tips and Tricks for Perfect Snickerdoodle Cookies Without Cream Of Tartar
The secret to perfect Snickerdoodles lies in the details. To prevent flat cookies, make sure your butter isn’t too soft – it should be cool room temperature, not melty. The dough should feel like play-dough when rolled. For the perfect crust, press the dough balls slightly before baking. While not strictly necessary, chilling the dough for 30 minutes can enhance flavor and prevent spreading.
Variations and Substitutions
Make these cookies your own with these tested variations:
- Vegan version: Replace butter with vegan butter and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)
- Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum
- Flavor twists: Try pumpkin pie spice or cardamom instead of cinnamon
Storage and Freezing Tips for Snickerdoodle Cookies Without Cream Of Tartar
These cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. The dough can be frozen in balls (before rolling in cinnamon sugar) for up to 3 months – just thaw slightly, roll in cinnamon sugar, and bake as directed, adding 1-2 minutes to the baking time.
FAQ & Common Problems
Why are my cookies flat?
- Butter too soft
- Oven temperature too low
- Not enough flour
- Overbeating the dough
Can I make the dough ahead?
Yes! Refrigerate for up to 3 days or freeze for up to 3 months.
Why didn’t my cookies crack on top?
Make sure your oven is fully preheated and avoid overbaking. The characteristic cracks form as the cookies rise and set.
Nutritional Information
Per cookie (based on 24 cookies):
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Protein: 2g
- Fiber: 1g
- Sugar: 13g
- Sodium: 75mg
Give these delicious, foolproof Snickerdoodle Cookies Without Cream Of Tartar a try and experience the joy of baking these beloved cookies at home! Don’t forget to share your creations on social media and tag us in your photos. For more delicious cookie recipes, check out our collection of classic American cookies and holiday favorites.
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