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Easy Snickerdoodle Cookies (without cream of tartar)

This classic cookie is a cross between sugar cookies with cinnamon roll flavours all rolled into one yummy cookie. It’s the perfect cookie to snack on with a tall glass of milk, or dunked into a mug of hot chocolate! No cream of tartar? Don’t fret, we’re making Easy Snickerdoodle Cookies without Cream of Tartar!


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Oh, that feeling when you’re ready to bake cookies and discover that you’re missing an ingredient.  You want to make Snickerdoodles, but you don’t have cream of tartar (or can’t find it because you rarely use it)?

Not to worry! I have a traditional snickerdoodles recipe without cream of tartar! 

Cream of tartar is a leavening agent, and today, we’re going to replace it with baking powder.  We could also use lemon juice, but it’s more likely that you have baking powder on hand, right? While traditional snickerdoodles have cream of tartar, you won’t even miss it in flavour in these classic cookies. 

This easy snickerdoodle recipe is a breeze and will be done in 30 minutes from start to finish. 

If you love this recipe, then you will want to check out my crunchy cinnamon roll cookies and these pecan pie cookies.

Ingredients for Snickerdoodles

Ingredients for snickerdoodle cookies with text overlay.

For a full list of ingredients and amounts, see the recipe card at the bottom of the page.

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon – you’ll be using it twice; in the cookie dough and to sprinkle on top of the dough balls before baking.
  • White sugar – used in the cookie and the cinnamon sugar mixture as well.
  • Butter – use room temperature butter. Take it out of the refrigerator on hour before you start the recipe.
  • Vanilla extract – please, if you can get it, use pure vanilla extract. It adds delicious flavour to these cookies.
  • Eggs – Since we’re not using the cream of tartar, we’ll use one egg plus one egg yolk. Eggs should be at room temperature. Take them out of the refrigerator one hour before you start the recipe.
Mug filled with snickerdoodle cookies and more cookies scattered to the side of the mug.

How to Make Snickerdoodles without Cream of Tartar

Preheat oven to 375°F. 

Line baking sheet with parchment paper. Set aside.

Cinnamon-sugar mixture in small white bowl with silver spoon.

Make the cinnamon-sugar topping: In a small bowl, whisk together cinnamon and sugar. Set aside.

Dry ingredients for recipe in mixing bowl with whisk.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.

Cookie dough in bowl from stand mixer with copper measuring spoons and tea towel in background.

Make the cookie dough:  In a large mixing bowl using a hand mixer, or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar for two minutes until light and fluffy.

Add in egg, egg yolk and vanilla and beat on medium speed until combined, scraping down the sides and bottom of the bowl with a rubber spatula to combine thoroughly. 

Gradually add the dry ingredients to the butter mixture  and mix at low speed until combined. 

Round dough balls on baking sheet ready to go into the oven.

Use a small cookie scoop to scoop out about 1 and ½ tablespoons of cookie dough and roll into a ball. 

Roll the cookie balls into the cinnamon sugar mixture and place on prepared baking sheets, 12 dough balls to a sheet.  Sprinkle tops with a little more cinnamon-sugar

Baked snickerdoodles on parchment-lined baking sheet fresh from the oven.

Bake in 375°F oven for 10  to 11 minutes until light golden brown on the edges. The cookies will appear a little under baked when they are done.  You want that nice chewy texture when they cool down.

For best results, cool on wire rack (and test one shortly after they come out of the oven)!

storage instructions

Store cooled cookies in an airtight container for up to one week

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faq’s

What can I use instead of cream of tartar in snickerdoodles?

You can substitute baking powder for cream of tartar in Snickerdoodles. The baking powder acts as a leavening agent. Substitute the baking powder using a 3:2 ratio with 3 parts baking powder to 2 parts cream of tartar.

How do you know when snickerdoodles are done?

When snickerdoodles are done, they will be a light golden colour on the edges and will appear slightly under baked in the middle.

What rack should cookies be baked on?

For best results place the rack in the centre of the oven and bake cookies one sheet at a time.

Print
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Snickerdoodle with a coffee cup.

Easy Snickerdoodle Cookies (without cream of tartar)


Description

This classic cookie is a cross between sugar cookies with cinnamon roll flavours all rolled into one yummy cookie. It’s the perfect cookie to snack on with a tall glass of milk, or dunked into a mug of hot chocolate! No cream of tartar? Don’t fret, we’re making Easy Snickerdoodle Cookies without Cream of Tartar!


Ingredients

Cinnamon-Sugar

1/3 cup granulated sugar

2 and 1/2 teaspoons cinnamon

Cookie Dough

3 cups all purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

1 and 1/3 cups granulated sugar

1 egg, plus 1 egg yolk

1 and 1/2 teaspoons vanilla extract


Instructions

  1. Preheat oven to 375°F. Line baking sheet with parchment paper. Set aside.

  2. Make the cinnamon-sugar topping: In a small bowl, whisk together cinnamon and sugar. Set aside.
  3. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
  4. Make the cookie dough:  In a large mixing bowl using a hand mixer, or stand mixer fitted with the paddle attachment,beat the butter and granulated sugar for two minutes until light and fluffy.

  5. Add in egg, egg yolk and vanilla and beat on medium speed until combined, scraping down the sides and bottom of the bowl with a rubber spatula to combine thoroughly. 

  6. Gradually add the dry ingredients to the butter mixture  and mix at low speed until combined. 
  7. Use a small cookie scoop to scoop out about 1 and ½ tablespoons of cookie dough and roll into a ball. 

  8. Roll the cookie balls into the cinnamon sugar mixture and place on prepared baking sheets, 12 dough balls to a sheet. Sprinkle tops with a little more cinnamon-sugar. 

Notes

Storage: Store cooled cookies in an airtight container for up to one week. 

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