Soft & Chewy Snickerdoodles (No Cream Of Tartar)

Snickerdoodles are one of Trey’s favorite cookies. And most recipes call for cream of tartar, which for whatever reason, is not something I always have on hand (or I do, but it’s expired … again). So, this is my favorite soft and chewy snickerdoodle cookie recipe without cream of tartar. I thought I’d share just in case anyone else out there has this same issue as me, ha.

The recipe below will make one dozen cookies, but feel free to double, especially if you plan to freeze the dough in balls so you only have to bake a few at a time. This is usually what we do at my house. 🙂

If you bake the dough chilled, they will spread some (as you can probably tell from the photo above and the final cookie photos), but when I bake straight from the freezer, they usually don’t spread as much. This makes the centers slightly more doughy, which I also love. Either way, these are some delicious snickerdoodle cookies!

Happy baking, friends! xo. Emma

5 from 4 votes
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Soft and Chewy Snickerdoodles (without cream of tartar)

Course Dessert
Cuisine American
Keyword cookies
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 cookies
Author Emma Chapman

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup + 1 tablespoon granulated white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In a medium size bowl, cream together the softened butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar until well combined. Then, stir in the egg and vanilla extract until just combined.

  2. In another bowl, whisk together the 1 teaspoon cinnamon, flour, baking powder, baking soda, and salt.

  3. Combine the wet and dry ingredients and stir until a soft dough ball forms. Cover and chill in the refrigerator for at least 30 minutes or up to overnight.

  4. In a small bowl, stir together the 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Divide the chilled dough into 12 balls and roll in the cinnamon sugar mixture.

  5. Bake at 350°F for 10-12 minutes. Allow to cool on a cooling rack just after baking.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • Swedish lady here with no idea what a snickerdoodle cookie is, but the name is amazing so kinda feel like I have to make theese now, ha! Thanks for opening my eyes to more american food and baking, I tried an apple pie recepie of yours last fall that was divine too 🤗

    • 5 stars
      Now I must go look up the origin of ‘snickerdoodle’ cookies as I am not sure where the name comes from actually. Ha. But they are certainly one of those cookies that feels like a classic here in the states.

  • Awesome! Thank you for the recipe!! This is usually a problem for me. Expired or out of cream of tartar! Glad I’m not alone!

    • Right? How is it seemingly always expired? So weird. I feel like I either need to find more ways to use cream of tartar or just slowly replace any recipes that call for it (like snickerdoodles often do) with ways to not need it. Ha

  • Another international reader and grateful for this recipe because cream of tartar isn’t avalaible here at all!

  • 5 stars
    Just delicious 😋 Thank you for this recipe.
    I tested it and my 3 year old daughter and I loved it !

  • 5 stars
    The moment I saw this recipe, I knew I had all the ingredients on hand, so I jumped up and whipped them right up… and proceeded to eat them all in two days! 😬 I did share a couple and the recipient loved them, too. I will say, I accidently put all the cinnamon in the cookie dough instead of dividing it to use 1 tsp to roll the dough in, but they still turned out awesome and I just rolled them in the sugar without adding cinnamon to that part. This will definitely be a recipe I use often… and I might just follow the directions next time. Thank you!

  • 5 stars
    I made a vegan version of these and they were perfect! I just swapped regular butter for vegan butter and used a flax egg! They were so good I’m going to make them again soon! Thanks!

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