These snickerdoodle cookies (without cream of tartar) are made with adding baking powder as a substitute. They are sweet, chewy, and rolled in cinnamon and sugar.
These snickerdoodle cookies without cream of tartar are so quick and easy to make, and taste so good. They're almost like a churro in cookie form. Cream of tartar is a standard leavening agent usually combined with baking soda, but here we've skipped both of those and substituted them with baking powder.
If you have cream of tartar and would like to try using that instead you can try my other snickerdoodle cookie recipe here. And if you love cinnamon and sugar stuff you should also try my chai blondies with cinnamon chips, or my Mom's famous cinnamon rolls.
WHY YOU WILL LOVE THESE
COMMON INGREDIENTS- Without the cream of tartar, these snickerdoodle cookies are made with all basic ingredients that are usually on hand.
QUICK & EASY- These cookies don't require and chilling time, and can be made in less than thirty minutes total.
CINNAMON & SUGAR- Rolled in cinnamon and sugar makes these a crowd favorite that everyone seems to love.
INGREDIENT NOTES
- Butter- It is best if the butter is room temperature, but not too soft. Allow it to sit out for about an hour or so before.
- Sugar- These cookies only require granulated sugar.
- Egg- The egg needs to be room temperature just like the butter.
- Baking Powder- This is the leavening agent used as a substitute for the cream of tartar.
- Flour- weighing or sifting your flour is always suggested so the cookies don't turn out too flat, or too puffy.
STEP BY STEP INSTRUCTIONS
STEP 1- Prep Pans and Oven. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
STEP 2- Wet Ingredients. Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and mix on low until smooth, about 30 seconds.
STEP 3- Dry Ingredients. Slowly mix in baking powder, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP 4- Cinnamon/Sugar. Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in cinnamon sugar mixture.
STEP 5- Bake. Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a nice light golden brown around the edges. Be careful not to over bake, or you will lose the chewy factor we are going for.
EXPERT BAKING TIPS
The butter and eggs should not be completely chilled from the fridge, allow them to come to room temperature. I try to let them sit out for about 45-60 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your cookies look slightly puffed up after baking, slam your pan down onto the counter straight out of the oven and this will help them settle a bit.
FAQ
Snickerdoodle are rolled in a cinnamon and sugar mixture before baking, whereas sugar cookies are often times just rolled in sugar.
Snickerdoodles or also called snip doodles, have been around since the 1800's. They are believed to have a German origin.
Without subbing baking powder for cream of soda, the cookies would be very flat. Both cream of tartar and baking powder help the cookies to puff which allows them to be softer.
STORING AND FREEZING
These cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a month. If doing that, do not roll cookie dough in cinnamon sugar until right before baking.
FREEZING
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER POPULAR COOKIE RECIPES TO TRY
The Best Ginger Molasses Cookies
No Butter Chocolate Chip Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Snickerdoodle Cookies (without cream of tartar)
Ingredients
- ½ cup (113.5 g) butter room temp
- ¾ cups (150 g) granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1⅓ cups (185 g) all-purpose flour
Cinnamon/Sugar Mixture
- 3 tablespoon granulated sugar
- ½ tablespoon (0.5 tablespoon) cinnamon
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and vanilla and mix on low until smooth, about 30 seconds.
- Slowly mix in baking powder, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in cinnamon sugar mixture.
- Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a nice light golden brown around the edges. Be careful not to over bake, or you will lose the chewy factor we are going for.
Marcella
These cookies turned out perfectly and no weird cream of tartar flavor! I used unsalted butter and did have to double the salt. 40g cookie balls yielded 13 and baked for about 12 minutes.
Carla
I actually like the cream of tartar flavor but my husband doesn’t so I made these today. Turned out perfectly gluten free using King Arthur gluten free measure for measure flour!
Morgan
I can't believe I didn't realize that cream of tartar is in Snickerdoodles! I have to go get some because these cookies look so soft and chewy!!
Ally
These are my absolute favorite cookies! My kids beg me to make these all the time. Best recipe!
Caryn Valdiserri
Why are my cookies always flat? Egg and butter were room temperature…any advice? I don’t think I overmixed either.
Jay-Lene Reid
I personally added 1/2 tsp of baking soda (after my first batch was rather flat as well) and I was very happy with those results!!
Wendy Conaway
Delish! I always struggle with snickerdoodles for some reason they never turn out. However, these did turn out and they were so soft and yummy! My family loved!
brooke
I'm so happy to hear that! Thank you so much!
Layla
Favorite snickerdoodle recipe I've used so far! Made some thick soft chewy cookies with this. Had to add more flour than called for, but that's no problem. Great cookies
brooke
Thank you so much! I'm glad you loved them!
Tania
Meant to give it a five star**** my apologies - Tania
Pam
Delicious! And love the smaller batch!
Abby
The recipe is delicious! All I would recommend is instead of putting the uncooked cookies on a regular baking pan, try put it on a wire rack so the cookies will bake evenly but put parchment on to of the wire rack so cookies don't melt off. The cookie will look a lot better and taste softer over crunchier. Hoped that helped! 👍
Halie
OMG I have never had a snickerdoodle cookie so soft and delicious before! They turned out AMAZING and all my friends and family loved them! Definitely making these for Thanksgiving dessert! My new go-to cookie recipe now, thanks!
P.s I used bread flour instead of regular flour the second time when I made a bigger batch, and it worked great, maybe even better? 🙂
Brooke Homec
Yay!!! I am so happy to hear that! Thank you so much. I'll have to try with bread flour next time!
Lindsey Porges
These were a hit with the kids. Perfectly soft and chewy. Every recipe I try comes out perfect. Thank you!!
Gina S
I have made these several times now, and they are always a winner! For years, I stood by my Betty Crocker recipe - which is great - but, I love that these are just made with butter and not shortening. I do omit the vanilla from this recipe, and I think the cookies are fantastic! My only bugaboo is that a batch doesn’t make very many cookies. But easy to double or triple the recipe. 🙂
Debra Wilson
Made these cookies tonight. They turned out so well. Love them and so did my husband.
Jenni
I have never made snickerdoodles before. This was my first attempt. Seemed like an easy recipe, which it was. I thought for sure I had messed them up somehow because the dough was super sticky and could not roll into balls to roll in the cinnamon sugar, but I did a small batch anyway then added a tablespoon of flour to the rest of the dough and refrigerated it, which helped for the second batch, but both batches turned out great somehow! I am shocked, relieved, and happy! Will definitely make these again! Thanks!
Ally
These were so easy and delicious! My bf asked me to bookmark this recipe to make more often!
Brooke Homec
I'm so happy to hear that! Thank you so much!!
Bailey
The yummiest cookie! Thanks for the recipe!!
Pujitha
Can I use only millet flour? I’m excited to try!
Brooke Homec
I'm sorry I've never tried, so I'm not sure how it will turn out. I've only tried with all-purpose and traditional 1:1 GF flour.
Pujitha
Ohh ok, thank you! I’m going to try something out haha
Angela
Can u make these cookies without a stand mixer?
Brooke Homec
Yes, just make sure you cream the butter and sugar together well.
Amber
Excellent recipe!
Erica Bisaccia
These came out absolutely perfect! Best snickerdoodle recipe I’ve ever found! Thank you!
Brooke Homec
Thank you so much! So glad you loved them!!
Bree
Best snickerdoodle cookies I’ve ever made or tasted omg so good, me and my family gobbled them up!
Mallory
I've made these twice now and they come out AMAZING! I will say creaming the butter and sugar is KEY to a fluffy cookie.
Kieran Louvros
These are the easiest and hands-down tastiest snickerdoodles ever! Thank you!