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5 from 23 votes

Snickerdoodles without Cream of Tartar

These Snickerdoodles (without cream of tartar) are soft, puffy, and rolled in cinnamon sugar. They melt in your mouth. These are perfect if you are craving some snickerdoodles but find yourself fresh out of cream of tartar. This recipe uses white vinegar to give the dough a slight tang.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 127kcal
Author: Brianna May



  • ½ cup unsalted butter softened to room temperature*
  • ¾ cup (150 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar*
  • 1 ½ cups (195 g) all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda

Cinnamon Sugar

  • 2 Tablespoons (25 g) granulated sugar
  • 1 ½ teaspoons cinnamon


  • Review all recipe notes and instructions before beginning.
  • Preheat the oven to 350 degrees.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high for 2 minutes.
  • Add the egg, vanilla, and vinegar. Mix on medium until combined.
  • In this order, add the flour, salt, cinnamon, and baking soda. Mix on low or fold with a spatula until just combined.
  • On a small plate or shallow bowl, mix together the cinnamon and sugar.
  • Line a baking sheet with parchment paper. Roll the cookies into balls about 1.7 Tablespoons each. Roll each ball in the cinnamon sugar and place on the baking sheet lined with parchment paper (12 cookies per sheet)
  • Bake for 10-11 minutes. Let cool for 5 minutes on the baking sheet or until set.


White Vinegar: You can swap this for lemon juice.
Use softened butter. Cold or melted butter will not work. Make sure your butter is softened to room temperature. See tip above regarding softening butter in the microwave. 
Beat your butter and sugar. This recipe instructs you to beat these for 2 minutes. Set a timer. It is longer than you think. This adds air into the dough making the cookies light. 
Do not over mix the dough. After you add the dry ingredients, gently mix the batter just until the flour is combined. Overmixing results in a tough cookie. 
Use parchment paper or a silicone mat. This helps the cookies from sticking and keeps the bottoms nice and soft. 
Do not over bake the dough. The cookies will look slightly underdone when you take them out of the oven, but will continue cooking and firm up resting on the baking sheet. 


Serving: 1cookie | Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 100mg | Fiber: 1g | Sugar: 10g