The Best & Easy Snickerdoodle Recipe Without Cream of Tartar

Introduction

Craving soft, chewy snickerdoodles but don’t have cream of tartar? No problem! This foolproof snickerdoodle recipe delivers all the classic cinnamon-sugar goodness without requiring any specialty ingredients. Using simple pantry staples, you’ll create cookies with the perfect balance of crisp edges and tender centers that taste identical to traditional snickerdoodles.

What makes this recipe special is how it maintains the signature tangy flavor and chewy texture that snickerdoodle lovers crave, all while using common ingredients you likely already have on hand. Whether you’re an experienced baker or trying snickerdoodles for the first time, this approachable recipe is designed for success.

Give these Snickerdoodle Recipe Without Cream Of Tartar a try and let us know how they turn out! We’d love to see your cookie creations in the comments below.

Why Make Snickerdoodle Recipe Without Cream Of Tartar?

While cream of tartar has become a standard ingredient in modern snickerdoodle recipes, these beloved cookies actually predate the widespread use of this acidic powder. Early American snickerdoodle recipes from the late 1800s often relied on other leavening agents to create their characteristic texture.

Baking powder works brilliantly as a substitute because it already contains cream of tartar mixed with baking soda. This combination creates the same chemical reaction that gives snickerdoodles their distinctive chew and slight tanginess. Each teaspoon of baking powder contains about 1/4 teaspoon of cream of tartar, making it the perfect all-in-one replacement.

The benefits of this version are numerous:

• You get the same wonderful texture and flavor profile
• No need to buy a specialty ingredient you might rarely use
• Less measuring and fewer ingredients to keep track of
• Perfect for spontaneous baking when you don’t want to run to the store

Historical bakers would certainly approve of this practical approach to creating this classic cookie!

Snickerdoodle Recipe Without Cream Of Tartar: Ingredients & Substitutions

For the Cookies:

• 2¾ cups all-purpose flour (345g)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened (226g)
• 1½ cups granulated sugar (300g)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar (50g)
• 1 tablespoon ground cinnamon

Substitution Options:

Flour Alternatives: For gluten-free snickerdoodles, substitute a 1:1 gluten-free flour blend. Look for one containing xanthan gum for best results. The texture may be slightly different, but still delicious.

Butter Considerations: If using salted butter, reduce the added salt to ¼ teaspoon. For dairy-free options, plant-based butter sticks (not spreads) work well, though the texture may be slightly less rich.

Sugar Options: While granulated sugar creates the classic texture, you can substitute up to half the sugar with light brown sugar for a deeper flavor profile and slightly more moisture.

Egg Substitutes: For each egg, you can use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to gel for 5 minutes).

Vanilla Enhancement: For an extra dimension of flavor, consider adding ¼ teaspoon of almond extract alongside the vanilla.

snickerdoodle recipe without cream of tartar: Step-by-Step Instructions

Preparation:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a small bowl, mix together the ¼ cup sugar and 1 tablespoon cinnamon for the coating. Set aside.

Making the Cookie Dough:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming incorporates air for perfect cookie texture.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Mix in the vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Avoid overmixing, which can make your cookies tough.

Shaping and Baking:

1. Scoop dough using a 1½-tablespoon cookie scoop or spoon, then roll into balls between your palms.
2. Roll each dough ball in the cinnamon-sugar mixture until completely coated.
3. Place on prepared baking sheets, spacing about 2 inches apart.
4. Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. They may seem underdone, but they’ll continue firming up as they cool.
5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Your kitchen should now be filled with the irresistible aroma of fresh snickerdoodles!

Pro Tips for the Best Snickerdoodles

Room Temperature Ingredients Matter

Using room temperature butter and eggs creates a properly emulsified dough that bakes up with the perfect texture. Cold ingredients don’t incorporate properly, leading to dense cookies. If you’ve forgotten to set your ingredients out ahead of time, place eggs in warm water for 5 minutes and microwave butter in 5-second intervals until softened but not melted.

The Secret to Soft Centers

The most common mistake when making snickerdoodles is overbaking. Remove them from the oven when the edges are just set but the centers still look slightly underdone. They’ll continue baking from residual heat on the hot cookie sheet. Look for a slight crackle on top – that’s the perfect indicator they’re done.

Chilling for Enhanced Flavor

While this dough can be baked immediately, chilling it for at least 30 minutes (or up to 24 hours) intensifies the flavors as the ingredients meld together. Chilled dough also spreads less during baking, creating thicker, chewier cookies with more pronounced crinkled tops – the hallmark of perfect snickerdoodles.

Rolling Technique

For the most even coating, roll the dough balls in your hands until completely smooth before coating in cinnamon sugar. This creates the classic round shape and ensures the coating adheres properly during baking.

Troubleshooting Guide

Cookies Too Puffy?

• You may have used too much flour. For accurate measuring, spoon flour into measuring cups and level off, rather than scooping directly from the container.
• Overmixing the dough develops too much gluten, causing cookies to puff up instead of spreading. Mix just until ingredients are combined.
• Your butter might not have been soft enough. Properly softened butter should yield slightly to gentle pressure but still hold its shape.

Cookies Too Flat?

• Your butter might have been too warm or partially melted. Chill the dough for 30 minutes before baking.
• You might need a bit more flour – add an extra tablespoon if you live in a humid climate.
• Your baking powder could be expired. Test it by putting a small amount in hot water – it should bubble vigorously.

Freezing Options

• Freezing Dough: Roll into balls, coat in cinnamon sugar, and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the baking time.
• Freezing Baked Cookies: Cool completely, then layer between parchment paper in an airtight container. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes before enjoying.

For Extra Chewy Cookies

Substitute ¼ cup of the granulated sugar with light brown sugar. The additional moisture and molasses notes create an even chewier texture with subtle caramel undertones that complement the cinnamon beautifully.

Final Thoughts & Call to Action

These Snickerdoodle Recipe Without Cream Of Tartar prove that you don’t need specialty ingredients to create classic, delicious cookies. By using baking powder – a pantry staple that combines both acidic and alkaline components – you can achieve the same characteristic tang and perfect chewy-yet-tender texture that makes snickerdoodles so beloved.

We’d love to hear about your experience with this recipe! Did you make any adjustments? How did your family react? Share your results and any questions in the comments section below. And don’t forget to snap a photo of your beautiful cinnamon-sugar creations to inspire others.

Looking for more cookie inspiration? Check out our related recipes for [Classic Chocolate Chip Cookies], [Easy Peanut Butter Cookies], and [Soft Molasses Cookies] – all designed with simple ingredients and foolproof techniques for baking success every time!

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Happy baking!