• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
State of Dinner
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Kitchen Tips
    • State Dishes
    • Start Here
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert Recipes » Soft Snickerdoodle Cookies Without Cream of Tartar

    Soft Snickerdoodle Cookies Without Cream of Tartar

    Published: Oct 4, 2022 by Erin · This post may contain affiliate links · Leave a Comment

    • Share
    • Twitter
    Jump to Recipe
    Pinterest pin titled "Soft snickerdoodles without cream of tartar" with image of a stack of cookies.

    These Snickerdoodle cookies are made without cream of tartar, but they are still the best you'll ever have! Soft and thick, with just the right cinnamon flavor!

    A stack of 4 thick snickerdoodle cookies. The top one has a bite out of it.
    Jump to:
    • Why You Will Love This Recipe
    • What is Cream of Tartar?
    • Is it still a Snickerdoodle without Cream of Tartar?
    • Key Ingredients
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • More Cookie Recipes
    • Recipe
    • Reviews

    Why You Will Love This Recipe

    Soft Texture - The baking powder makes soft snickerdoodle cookies. They aren't quite as thick as Half Moon cookies, but they still rise tall and are the absolute perfect texture!

    Amazing Flavor - Without the overpowering tangy flavor of cream of tartar the delicious taste of butter and cinnamon really shines!

    Pantry Ingredients - You probably have all of the ingredients in your kitchen already, so you don't even have to go to the grocery store!

    I love to include snickerdoodles on a cookie tray with caramel brownie cookies and lemon butter cookies!

    What is Cream of Tartar?

    Cream of tartar is also known as potassium bitartrate. It is a white powdery acid that forms during the process of fermenting wine. When combined with eggs or cream it holds the protein molecules in place. This helps to stiffen egg whites for meringue and also stabilizes whipped cream.

    Another common use for cream of tartar is as a leavening agent in baked goods. The acid activates the baking soda, releasing carbon dioxide, which causes baked goods to rise. This combination was used to make baking powder in the 1800s and is still used in some brands today.

    Cream of tartar is an ingredient in classic snickerdoodles. It gives the cookies their tangy flavor which many say separates the cookie from regular sugar cookies.

    A bunch of snickerdoodle cookies clustered on a sheet of parchment paper with 2 cinnamon sticks between them.

    Is it still a Snickerdoodle without Cream of Tartar?

    There is an argument that cream of tartar is a required ingredient for traditional snickerdoodles. However, Stella Parks from Serious Eats reports that the original Snickerdoodles had baking powder.

    As a matter of fact, one of the earliest known snickerdoodle recipes was from 1891, when Cleveland Baking Powder published the recipe in an advertisement for their brand of baking powder.

    The problem was that baking powder was not a household product like today. It was expensive and hard to come by. So the recipe was adapted for the everyday baker to use baking soda and cream of tartar.

    Today, of course, baking powder is a pantry staple, but not everyone keeps cream of tartar on hand. Isn't it funny how things change?

    Key Ingredients

    Overhead of labeled ingredients for snickerdoodles made without cream of tartar.

    See the recipe card at the bottom of this post for the full list of ingredients, including measurements.

    All Purpose Flour - This standard baking flour helps create a chewy and delicious cookie.

    Butter - My original recipe called for a ½ cup of butter and a half cup of shortening, but the flavor is so much better with all butter! And with a few other recipe adjustments, the cookies are just as thick! Use room temperature butter for the best cookies.

    Baking Powder - I love what baking powder does to these cookies! It makes them nice and thick while still having a chewy texture like traditional snickerdoodle cookies.

    Vanilla Extract - High-quality pure vanilla extract makes a big difference in the flavor.

    Instructions

    1. Cream the Butter and Sugar

    • You can use a hand mixer or the paddle attachment with a stand mixer.
    • Start your mixer on low speed, then as the sugar mixes into the butter, increase it to high speed.
    • Beat together for at least 2 full minutes. This allows the sugar to completely dissolve into the butter, providing a more even flavor throughout the cookie.
    • It also adds some air into the dough, producing a lighter and fluffier cookie.
    • Add the eggs and vanilla and beat an additional minute or two.

    2. Mix in Dry Ingredients

    • Mix the flour mixture into the wet ingredients on low speed.
    • Scrape the sides with a rubber spatula so that all of the ingredients are incorporated.
    • Turn your mixer off as soon as the flour is completely mixed in. Over-mixing will result in a dry cookie.

    3. Roll in Sugar

    • Stir the cinnamon and sugar in a small bowl.
    • The ratio of cinnamon and sugar in this recipe gives a hint of sweetness and lots of cinnamon flavor.
    • Make that each ball of dough is thoroughly coated in the cinnamon-sugar mixture.

    4. Bake

    • Line a cookie sheet with parchment paper.
    • Bake the cookies until they are just starting to brown on the outside.
    • They will continue to bake while they sit at room temperature on the pan.
    • Slightly under-baking gives you chewy cookies.
    • After cooling for about 5 minutes on the baking sheet, transfer them to a wire rack and cool completely.
    4 steps to make snickerdoodle cookies without cream of tartar. Creaming butter, dry ingredients, rolled in cinnamon, and on cookie sheet.

    The result of these steps is a soft, thick center, slightly crispy outside, buttery, sweet, cinnamon goodness! The perfect cookie!

    Expert Tips

    •  Cream the butter and sugar for several minutes. This allows the sugar to completely dissolve into the butter, providing a more even flavor throughout the cookie. It also adds some air into the dough, producing a lighter and fluffier cookie. If you find yourself with dense and flat cookies, this is a step you want to pay careful attention to!
    • Refrigerate your dough. You have probably heard this tip for chocolate chip cookie dough, but it holds true for all cookie dough! It is best to chill your dough for 24 hours, though even 30 minutes makes a difference. This chills the fat in the cookie, which slows down the spread in the oven and results in a thicker cookie.
    • Another benefit of chilling the dough is that the dough dries out a little. This sounds like it would be a bad thing, but it is actually precisely what you want! As the dough dries the flavor is concentrated, producing a more robust flavor.
    • Bake at a high temperature to create a nice rise out of the cookie dough.
    • Do not overbake. Remove from the oven when the edges are just starting to brown but the center is still a little bit gooey. The cookies will continue to bake as they cool on the baking sheet.
    • Use parchment paper or a silicone mat.
    Overhead of a plate of snickerdoodles with one of the cookies broken in half, some cookies on a cooling rack, and a jug of milk.

    Recipe FAQs

    Why are my snickerdoodles without cream of tartar flat?

    If your baking powder is old then it will not work to make your cookies rise. Replace your baking powder and try again! Another important element in baking a thick snickerdoodle is the high temperature. If you bake lower than 400°F then your cookies may be flat.

    How do I store snickerdoodles?

    Store your snickerdoodle cookies at room temperature in an airtight container. These cookies keep longer than many other cookies. When stored properly they will be good for up to 7 days. If they begin to harden you can place a slice of bread in the container, and the moisture will help soften the cookies once again.

    Can I freeze snickerdoodle dough?

    Yes. When freezing I recommend that you go ahead and portion cookie dough balls. Place them on a tray lined with parchment paper and freeze them for about 2 hours. Then transfer them to a freezer bag and freeze them for up to 3 months. You can bake the frozen dough without thawing, though they may need an additional minute or two of baking time.

    More Cookie Recipes

    • Toffeedoodle cookies piled on a white plate, with a sheet pan of more cookies in the background.
      Brown Butter Toffeedoodle Cookie Recipe (Starbucks Copycat)
    • Two cookies stacked on each other with 1 bite out of the top one, curled lemon peel, and stacks of cookies around.
      Lemon Butter Cookies
    • Stack of 3 cookie halves with marshmallow and chocolate oozing down the stack.
      Marshmallow Chocolate Chip Cookies
    • Plate of caramel brownie cookies.
      Salted Caramel Brownie Cookies (Girl Scouts Adventureful Copycat)

    Recipe

    A stack of 4 thick snickerdoodle cookies. The top one has a bite out of it.

    Snickerdoodle Cookies (Without Cream of Tartar)

    Recipe by: Erin
    These Snickerdoodle cookies are made without cream of tartar, but they are still the best you'll ever have! Soft and thick, with just the right cinnamon flavor!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 8 mins
    Total Time 18 mins
    Course Dessert
    Cuisine American
    Servings 36 cookies
    Calories 122 kcal

    Equipment

    • Cookie Scoop

    Ingredients
      

    • 1 cup butter, softened (226 grams)
    • 1 ½ cups granulated sugar (300 grams)
    • 2 eggs room temperature
    • 2 teaspooons vanilla extract
    • 2 ¾ cups all-purpose flour (358 grams)
    • 2 teaspoons baking powder
    • ½ teaspoons table salt

    Cinnamon Sugar

    • ¼ cup granulated sugar (50 grams)
    • 1 ½ tablespoons ground cinnamon
    Prevent your screen from going dark

    Instructions
     

    • Cream together butter and sugar in a large bowl, using an electric mixer. Start the mixer on low speed and gradually increase to high speed. Beat at least 2 minutes, until the mixture is light and fluffy.
    • Add eggs and vanilla, and beat an additional 1-2 minutes.
    • Stir together flour, baking powder, and salt in a medium bowl. Add to butter mixture and mix together on low until flour is incorporated. Do not overbeat at this step. Refrigerate dough for 24 hours, if possible, or at least 30 minutes.
    • When ready to cook, preheat the oven to 400°F (200°C). Portion 1 ½ tablespoon dough balls. Then roll the cookie dough balls into cinnamon sugar mixture, making sure dough is completely covered.
    • Bake for 7-9 minutes. The cookies should just begin to have a small amount of brown on the edges, but will still look slightly wet in the center. You don't want to overcook or you will end up with crispy cookies. Cool on cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Notes

    Storage: Store your baked cookies in airtight container at room temperature. They will keep for up to 7 days. 
    Freezing: Portion the cookie into balls (without cinnamon sugar) and place on a parchment lined tray. Freeze for at least 2 hours. Then transfer to a storage container or freezer bag and freeze for up to 3 months. When ready to bake, roll in cinnamon sugar. The cookies may take an additional couple of minutes to bake fully if they are cooked from frozen.
     
    For traditional snickerdoodles, replace the baking powder with 2 teaspoons cream of tartar and 1 teaspoon baking soda.

    Nutrition

    Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    This recipe was originally posted as The Actual Best Snickerdoodle Cookies in June 2020. It was updated in October 2022 changing the recipe to one that does not include cream of tartar or baking soda. See the recipe notes for the ingredient portions from the original recipe.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Erin Gierhart

    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

    Let's Get Started→

    Popular Recipes

    • Using a whipped cream dispenser to pile whipped cream in a jar.
      Homemade Whipped Cream Recipe for a Dispenser
    • Pulling a serving of casserole from the pan, with chicken dripping off the server.
      Sour Cream Enchilada Casserole
    • Overhead of a bowl of pork green chili on a plate with a lime wedge.
      Colorado Pork Green Chili
    • Pillowy whipped cream in a bowl with a spoon.
      How to Stabilize Whipped Cream with Cream of Tartar
    • Basket of air fryer boneless chicken wings with ranch dip, carrots, and celery.
      Air Fryer Boneless Chicken Wings
    • Stack of 3 no bake peanut butter buckeye bars with a plate of bars in background.
      No-Bake Peanut Butter Buckeye Bars

    Easter Favorites

    • Plate of parsley garnished lamb chops, onr chop has a piece sliced off showing medium-rare center.
      Best Air Fryer Lamb Chops with Garlic & Rosemary
    • Scooping out some mashed potatoes with a wooden spoon, leek, garlic, and gruyere in background.
      Gruyere and Leek Mashed Potatoes
    • Close up of a kale salad with stainless serving tools, topped with shaved parmesan and almonds.
      Kale Crunch Salad (Chick-Fil-A Copycat)
    • A sweet potato roll cut in half, showing the soft inside, and sitting on more rolls in a bread basket.
      2-Ingredient Sweet Potato Rolls
    • Strawberry salad on a plate with a second slice on a plate along with the pan of pretzel salad.
      Strawberry Pretzel Salad Without Cool Whip
    • Side view of 3 mini egg cookies shingled on white parchment with broken candy pieces around, a stack of cookies and a jar of milk in background.
      Soft Mini Egg Cookies (No Chill)
    • Close up of cherry pie with cream cheese filling in a graham cracker crust.
      No-Bake Cherry Pie with Graham Cracker Crust
    • Side angle view of a rich and fudgy brownie square topped with chocolate egg candies and more brownies in background.
      Mini Egg Brownies (One Bowl!)

    As Featured In

    Logos of the various publications where State of Dinner has been featured.

    Footer

    ↑ back to top

    About

    • Get Started Here
    • Privacy Policy & Disclaimer

    Accessibility

    • Accessibility Policy

    Let's Work Together

    • Collaboration

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 State of Dinner