Snickerdoodles are the ultimate classic American cookie—soft, chewy, and perfectly cinnamon-sugar coated. But here’s the thing: you don’t need cream of tartar to make them! This recipe proves that you can create absolutely delicious snickerdoodles using simple pantry staples you likely already have on hand.
Cream of tartar is traditionally used in snickerdoodle recipes because it reacts with baking soda to create lift and help achieve that signature chewy texture. However, if you don’t have it in your spice cabinet (or you’re just out!), there are several excellent substitutes that work beautifully. The most common and effective alternative is using baking powder instead of the baking soda and cream of tartar combination. This swap is incredibly easy and delivers cookies that are virtually indistinguishable from the original.
What makes these cookies so special is their distinctive cinnamon-sugar coating. When the dough balls are rolled in this mixture before baking, they create a slightly crispy, cinnamon-spiced exterior that contrasts perfectly with the soft, tender center. It’s this textural contrast that makes snickerdoodles so addictive and why people keep coming back for more.
This recipe is perfect for beginner bakers because it requires no special equipment and uses ingredients you probably have already. The technique is straightforward—cream your butter and sugar, add your egg and vanilla, mix in your dry ingredients, and you’re ready to bake. No chilling required (though you can if you want), and they’re ready in under an hour from start to finish.
If you’re looking for other classic cookie recipes to master, check out our Best Heavy Cream Alfredo Sauce Recipe for inspiration on building flavors, or explore our collection of Delicious Heavy Cream Pasta Recipes. These snickerdoodles also pair wonderfully alongside savory dishes—imagine them with Easy Chicken Alfredo Recipe for a unique dessert course.
Whether you’re baking for a special occasion, a bake sale, or just because you’re craving something sweet, these snickerdoodles without cream of tartar will become your go-to recipe. They’re forgiving, flexible, and absolutely foolproof. The best part? They stay soft and delicious for several days when stored in an airtight container, making them perfect for meal prep or gifting to friends and family.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar, divided
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside—do not skip this step as it ensures even distribution of the leavening agent throughout your dough.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar using an electric mixer on medium speed. Beat for approximately 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial as it incorporates air into the dough, which helps create tender cookies.
- Add the room temperature egg to the butter mixture and beat on medium speed for about 1 minute until fully incorporated. The mixture may look slightly curdled—this is completely normal and will resolve when you add the dry ingredients.
- Pour in the vanilla extract and mix on low speed until just combined, about 30 seconds.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix at this stage, as overworking the dough can result in tough cookies. Mix only until you no longer see streaks of flour.
- In a small bowl, combine the 3 tablespoons granulated sugar and 2 tablespoons ground cinnamon. Stir this mixture well to ensure the cinnamon is evenly distributed throughout the sugar.
- Scoop the dough using a cookie scoop or spoon into balls approximately 1 1/2 inches in diameter. Roll each ball in the cinnamon-sugar mixture until completely coated on all sides, then place on your prepared baking sheets about 2 inches apart.
- Bake for 12-14 minutes, until the cookies are just set around the edges but still slightly soft in the center. The cookies will continue to cook on the baking sheet after removal from the oven, so don’t overbake—they should look slightly underdone when you remove them.
- Remove the baking sheets from the oven and let the cookies cool on the hot baking sheets for 5 minutes. This resting period allows them to set slightly while remaining soft and chewy.
- Transfer the cookies to a wire cooling rack and allow them to cool completely, about 15-20 minutes. They will continue to firm up as they cool.
- Store the cooled snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months.
Pro Tips
TEXTURE TIPS: For chewier cookies, slightly underbake them and remove from the oven when the centers still look slightly soft. For crispier cookies, bake an additional 1-2 minutes until the edges are golden brown. You can also achieve a chewier texture by storing the cooled cookies in an airtight container with a slice of bread—replace the bread every other day.
ROOM TEMPERATURE INGREDIENTS: Using room temperature butter, eggs, and other ingredients helps them incorporate more easily and creates a better emulsion. This results in a more uniform dough and evenly textured cookies. Remove ingredients from the refrigerator 30 minutes before baking.
CINNAMON QUALITY: Use high-quality ground cinnamon for the best flavor. Store-bought cinnamon can lose potency over time, so if your cinnamon has been in your spice cabinet for more than a year, consider replacing it for optimal flavor.
DOUGH CONSISTENCY: If your dough seems too sticky to roll, refrigerate it for 15-20 minutes before scooping. This makes handling much easier and prevents the cookies from spreading too much during baking.
VANILLA EXTRACT: Pure vanilla extract provides the best flavor, but you can substitute with almond extract for a slightly different flavor profile, or omit it entirely if needed.
BATCH BAKING: If you’re only baking one sheet at a time, you can keep the remaining dough at room temperature. If baking multiple sheets simultaneously, rotate them halfway through baking for even browning.