These Snickerdoodles without Cream of Tartar are soft, buttery, and full of cinnamon sugar. The best part? No cream of tartar or chilling is needed, but they are just still as good as the classic.
I recently got a request over on Instagram for a snickerdoodle cookie recipe. So I decided it was time to revamp this post from over a year ago.
If you are looking for more easy cookie recipes, try my Peanut Butter Almond Flour Cookies or Chocolate Chip Cookies without Brown Sugar.
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What is Cream of Tartar?
Cream of tartar is white powder that is found on the spice or baking aisle of most supermarkets. It has a tangy flavor because it is made from tartaric acid, hence the name. It is one of the ingredients in baking powder.
It is used in most traditional snickerdoodle recipes, but they can also be made without cream of tartar. It also used to stabilize egg whites.
Why You’ll Love This Recipe
- The dough does not require chilling so these only take about 30 minutes to make.
- These cookies are soft, chewy, and buttery.
- This recipe only requires 10 simple ingredients that you probably already have on hand. No cream of tartar is needed.
- Brown sugar gives these cookies a boost of flavor and a great texture.
- This cookie dough can be frozen in balls and baked fresh in less than 10 minutes.
Ingredients & Substitutions
- Butter: Pull the butter out of the fridge 1-2 hours before making the dough. If you are short on time, place the butter on a plate in its wrapper. Microwave on 50% power for 8 seconds. Flip and repeat.
- White Vinegar: This is used in place of cream of tartar to give the cookies a slight tang. It is very subtle. You can also use lemon juice.
Complete list of ingredients and amounts is located on the recipe card below.
How To Make Make Snickerdoodles without Cream of Tartar
Quick Overview
- Cream the butter and sugar.
- Mix in the rest of the wet ingredients.
- Fold in the dry ingredients.
- Scoop and roll in cinnamon sugar mixtures.
- Bake and cool.
Step by Step Instructions
Do not over mix the cookie dough.
Step 1: Preheat the oven to 375 degrees. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), cream the butter and sugar on medium high speed for 2 minutes.
Step 2: Add the egg, vanilla, and vinegar. Mix on medium until combined.
Step 3: In this order, add the flour, cinnamon, baking soda, and salt. Mix on low or fold with a spatula until just combined.
Step 4: On a small plate or in a shallow bowl, mix together the cinnamon and sugar.
Do not over bake.
Step 5: Line a baking sheet with parchment paper. Scoop about 1.75 Tablespoons and roll it into a ball gently. The dough will be soft.
Step 6: Roll in cinnamon sugar.
Step 7: Place on the prepared baking sheet lined and repeat with the remaining dough (12 cookies per sheet).
Step 8: Bake for 8-9 minutes. Let cool for 5 minutes on the baking sheet, or until set. Transfer to a cooling rack.
Expert Tips & Variations
- Use softened butter. Cold or melted butter will not work in this recipe. You can soften it at room temperature or in the microwave.
- Cream the butter and sugar. Creaming adds air into the dough making the cookies soft and puffy.
- Do not over mix the dry ingredients. Gently fold them in. Overmixing results in a tough cookie.
- Use parchment paper or a silicone mat. This prevents the cookies from sticking and keeps the bottoms nice and soft.
- Do not over bake. Set a timer and keep an eye on the cookies. When the cookies are done the edges will be just set and the middle will be jiggly.
- For thicker cookies, chill the dough. Chill the dough for 1-2 hours or overnight in the fridge.
- Freeze cookie dough balls. Freeze them on a baking sheet (not touching) overnight. Transfer them to a freezer bag and store for 2-3 months. Bake from frozen for 9-10 minutes. You can also freeze baked cookies.
Recipe FAQs
They taste like cinnamon sugar with a slight tang, almost like a cinnamon sugar cookie. They are soft and buttery.
It adds flavor and also helps the cookies rise. To make snickerdoodles without cream of tartar, you need to follow a recipe specifically made without it.
I recommend using white vinegar. It has a nice tang.
More Dessert Recipes
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Snickerdoodles without Cream of Tartar
Ingredients:
Dough
- ½ cup (8 Tablespoons or 113 g) unsalted butter, softened to room temperature*
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar*
- 1 ¼ cups (163 g) all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar
- 2 Tablespoons (25 g) granulated sugar
- 1 ½ teaspoons cinnamon
Instructions:
- Preheat the oven to 375 degrees. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), cream the butter and sugar on medium high speed for 2 minutes.
- Add the egg, vanilla, and vinegar. Mix on medium until combined.
- In this order, add the flour, cinnamon, baking soda, and salt. Mix on low or fold with a spatula until just combined.
- On a small plate or in a shallow bowl, mix together the cinnamon and sugar.
- Line a baking sheet with parchment paper. Scoop about 1.75 Tablespoons and roll it into a ball gently. The dough will be soft.
- Roll in cinnamon sugar.
- Place on the prepared baking sheet lined and repeat with the remaining dough (12 cookies per sheet).
- Bake for 8-9 minutes. Let cool for 5 minutes on the baking sheet, or until set. Transfer to a cooling rack.
Notes:
- Butter: Pull the butter out of the fridge 1-2 hours before making the dough. If you are short on time, place the butter on a plate in its wrapper. Microwave on 50% power for 8 seconds. Flip and repeat.
- White Vinegar: This is used in place of cream of tartar to give the cookies a slight tang. It is very subtle. You can also use lemon juice.
- Do not over bake. Set a timer and keep an eye on the cookies. When the cookies are done the edges will be just set and the middle will be jiggly.
- For thicker cookies, chill the dough. Chill the dough for 1-2 hours or overnight in the fridge.
- Freeze cookie dough balls. Freeze them on a baking sheet (not touching) overnight. Transfer them to a freezer bag and store for 2-3 months. Bake from frozen for 9-10 minutes. You can also freeze baked cookies.
YUM!!