Best & Easy Snickerdoodles Without Cream of Tartar Recipe
Introduction
There’s nothing quite like the warm, buttery bliss of a freshly baked snickerdoodle. With its crackly cinnamon-sugar crust and tender, chewy center, this cookie is a timeless favorite. But if you’ve ever scanned a traditional recipe, you’ve probably noticed one pesky ingredient: cream of tartar.
What if you’re mid-recipe and realize your pantry is fresh out? Or maybe you’re simply looking to simplify your baking routine. Either way, this recipe is your answer. We’re sharing how to make snickerdoodles without cream of tartar that taste just as good as the classic—using a common substitute you already have. No compromises on flavor, texture, or that iconic cinnamon-sugar crunch!
Table of Contents
What Is Cream of Tartar, and Why Do Snickerdoodles Need It?
Cream of tartar (a.k.a. potassium bitartrate) is a powdery byproduct of winemaking. In baking, it serves three key roles:
- Acidity: It adds a subtle tang that balances the cookie’s sweetness.
- Leavening: When paired with baking soda, it creates carbon dioxide bubbles, giving snickerdoodles their signature soft, pillowy texture.
- Stability: It prevents sugar crystals from forming, ensuring a chewy—not crunchy—cookie.
Traditional snickerdoodles rely on cream of tartar for their unique flavor and texture. But let’s face it: most of us don’t keep this niche ingredient on hand. The good news? A simple swap saves the day.
The Best Cream of Tartar Substitute for Snickerdoodles
Baking powder is the perfect stand-in—here’s why:
- Baking powder already contains cream of tartar (mixed with baking soda and cornstarch), so it mimics the acid-base reaction needed for lift.
- It provides the same subtle tang and tender crumb without altering the flavor.
- Easy 1:1 swap: Replace 1 teaspoon of cream of tartar with 1 teaspoon of baking powder.
No complicated conversions or extra ingredients required!
Ingredients for Snickerdoodles Without Cream of Tartar Recipe
You’ll need just 8 simple ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ¾ cups (345g) | Spooned & leveled for accuracy |
| Baking powder | 2 teaspoons | Fresh for best rise |
| Salt | ½ teaspoon | Balances sweetness |
| Unsalted butter | 1 cup (226g) | Softened to room temperature |
| Granulated sugar | 1 ½ cups (300g) | For dough & coating |
| Large eggs | 2 | Room temperature |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Ground cinnamon | 1 tablespoon | For the sugar coating |
Snickerdoodles Without Cream of Tartar : Step-by-Step Instructions
Step 1: Prepare the Dough
- Cream butter & sugar: In a large bowl, beat 1 cup softened butter and 1 ½ cups granulated sugar with a hand mixer (or stand mixer) for 3–4 minutes, until light and fluffy.
- Add eggs & vanilla: Mix in 2 eggs, one at a time, followed by 1 teaspoon vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk 2 ¾ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined (overmixing = tough cookies!).
Step 2: Roll the Dough in Cinnamon-Sugar
- In a small bowl, mix ¼ cup sugar and 1 tablespoon cinnamon.
- Scoop dough into 1.5-inch balls (about 2 tablespoons each) and roll generously in the cinnamon-sugar mixture.
Step 3: Bake to Perfection
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Place dough balls 3 inches apart (they’ll spread!). Bake for 10–12 minutes until edges are golden but centers still look slightly underdone.
Step 4: Cool & Serve
- Let cookies cool on the baking sheet for 5 minutes (they’ll continue firming up). Transfer to a wire rack to cool completely.
Pro Tips for the Best Snickerdoodles
- Don’t overbake: Snickerdoodles firm up as they cool. Pull them out when the edges are set but centers are soft.
- Use room-temperature ingredients: Cold butter or eggs can cause uneven mixing.
- Chill sticky dough: If the dough is too soft, refrigerate for 30 minutes before rolling.
- Store properly: Keep in an airtight container at room temperature for up to 5 days, or freeze unbaked dough balls for 3 months.
Why This Recipe Works (Even Without Cream of Tartar!)
Skeptical about skipping cream of tartar? Don’t be! Baking powder replicates the chemical reaction needed for that iconic snickerdoodle rise, while the buttery vanilla-cinnamon flavor remains front and center. The result? Cookies with the same crackly tops, chewy centers, and cozy spice—no one will guess the shortcut!
FAQs
Q: Can I use baking soda instead of baking powder?
A: No—baking soda requires an acid (like cream of tartar) to activate. Baking powder already contains acid, making it the ideal substitute.
Q: Do these taste different from traditional snickerdoodles?
A: The difference is minimal! The tang is slightly milder, but the cinnamon-sugar coating steals the show.
Q: Can I freeze the baked cookies?
A: Yes! Freeze in a single layer first, then transfer to an airtight container for up to 3 months. Thaw at room temperature.
Q: Can I add other spices?
A: Absolutely! Try adding ½ teaspoon nutmeg or cardamom to the dough, or swap vanilla for almond extract.
Conclusion
Who says you need cream of tartar to make perfect snickerdoodles? With this easy recipe, you can whip up a batch of soft, chewy, cinnamon-sugar-coated cookies using pantry staples you already own. Whether you’re baking for a holiday cookie swap or a cozy weekend treat, these snickerdoodles promise to disappear fast!
CTA: Tried this recipe? Tag @RecipesSweet on Instagram with your creations—we’d love to see your snickerdoodle success! For more easy baking hacks, explore our dessert recipes here.
“Loved this recipe? Discover more delicious and easy-to-make treats on RecipesSweet – your go-to source for mouthwatering recipes! 🍰✨”
Happy Baking !