Snickerdoodles Without Cream Of Tartar

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You can absolutely make snickerdoodles without cream of tartar with my easy recipe. I bake these soft, sugar coated, chewy snickerdoodles often, and they taste just like the traditional version. What I enjoy most is how simple they are to prepare, and I can have a warm batch out of the oven in about 30 minutes.

My kids love snickerdoodle cookies, so I knew I needed a healthier version they could enjoy whenever they wanted. I make these with simple pantry staples, plus two little tricks lemon juice and baking powder. They give the dough the classic tang and keep the cookies soft and chewy, exactly how they should be.

They are perfect for holiday gatherings like Thanksgiving and Christmas, an after school treat, or any time I want something sweet. These cookies are sweet with a light crisp on the outside and a chewy center. This recipe gives me the same comforting sweetness I enjoy in my chewy Dried Fruit Cookies nd my soft chewy Mochi Cookies, but with the classic cinnamon-sugar flavor of a snickerdoodle.

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🥘 Ingredients

When I make soft snickerdoodles without cream of tartar, I know I am using a pantry friendly recipe with ingredients I already have at home. Here are the ingredients I use:

For The Snickerdoodle Cookie Dough

All-Purpose Flour: I rely on all-purpose flour as the backbone of my cookie dough because it gives the cookies structure.

Baking Powder: I use baking powder to give my cookies a little lift. It helps make them light and fluffy and acts as my cream of tartar substitute in snickerdoodles.

Ground Cinnamon: I love how the warm spices give my vegan-friendly snickerdoodles a homey flavor that’s classic to this cookie.

Unsalted Butter Or Vegan Butter: I use butter to add richness and moisture to my cookies. I make sure it’s at room temperature so it creams easily with the sugar and helps create the perfect snickerdoodle texture.

Sugar and Vanilla Extract: I use sugar to add sweetness. I add vanilla extract to enhance the flavors in these cookies.

Lemon Juice: I like to add a little lemon juice to give my snickerdoodles the tangy, slightly sour flavor I expect from chewy cookies.

Eggs Or Flax Eggs: I use eggs to add structure, leavening, and flavor to these cookies. If I’m making them vegan, I use flax eggs instead, and they work just as well.

For The Cinnamon Sugar Coating

Sugar: I like to give my easy snickerdoodles an extra roll in sugar for a sweet crisp exterior. I make sure to use cane sugar, not brown sugar, for the perfect coating.

Cinnamon: I like to add a little extra cinnamon to the coating to intensify the spiced flavor that’s signature to this easy snickerdoodle cookie recipe.

Cream of Tartar Replacements for Snickerdoodles

Instead of baking powder + lemon juice, there are some other options you can try if you don’t have both of these ingredients on hand.

Baking Powder + Vinegar: I sometimes use vinegar as a substitute for lemon juice, using it in a 1:1 ratio.

Just Baking Powder: I often use baking powder on its own as a substitute for cream of tartar in snickerdoodles. I use a ratio of 3 parts baking powder to replace 2 parts cream of tartar.

Buttermilk: I use 1/4 cup of buttermilk to replace 1/8 teaspoon of cream of tartar, but I also make sure to reduce the other liquids in the recipe by 1/4 cup.

🔪 How To Make

This easy snickerdoodle cookie recipe without cream of tartar is so simple to make! Here are the steps:

Preheat The Oven And Prepare Baking Tray: I start by preheating my oven to 350 degrees F, or about 180 C. I line a cookie sheet with parchment paper and set it aside for later.

Mix Dry Ingredients: I grab a large mixing bowl and whisk together the flour, baking powder, and a pinch of cinnamon. I set this mixture aside for later.

Beat Butter And Sugar: Now it’s time to make the dough. I put my softened butter and sugar into the bowl of a stand mixer, or I use a mixing bowl with a hand mixer. Using the paddle attachment, I beat on medium speed for about 2 to 3 minutes until the mixture is light and fluffy.

Add Wet Ingredients: I reduce the mixer’s speed and add the vanilla extract, lemon juice, and egg. I beat everything together until the mixture is smooth.

Mix Wet + Dry Ingredients: I add the flour mixture and stir until it’s just combined to make my snickerdoodle dough.

Make Cookie Balls: I use a 2oz ice cream scoop or cookie scoop to portion the dough into balls and place them on the prepared baking sheet without flattening. I repeat this process with the remaining dough.

Make Cinnamon Sugar Mixture: In a small bowl, I stir together the sugar and cinnamon. Then I gently roll each cookie dough ball in the cinnamon sugar and place them back on the baking sheet.

Bake No Cream Of Tartar Snickerdoodles: I bake the cookies in the oven for 9 to 11 minutes. I know they’re done when the outer edges are lightly golden and the center still looks slightly undercooked.

Let Baked Cookies Cool: I remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. I store any leftovers in an airtight container in a cool, dry place, where they keep well for up to 5 days.

📖 Variations

I love how easy this snickerdoodle recipe without cream of tartar is to customize. Here are a few of my favorite variations:

Oatmeal: If I’m in the mood for oats and their heart-healthy benefits, I like to replace half of the all-purpose flour with rolled oats or oat flour. This gives my snickerdoodles a wholesome twist and adds a little extra texture.

Chocolate Chip: I can never resist the classic combination of cinnamon and chocolate. I like to add 1/2 cup of chocolate chips into the batter for a little delightful surprise. If I’m keeping things vegan, I make sure to use dairy-free chocolate chips.

Pumpkin flavor: For a taste of fall, I like to replace the cinnamon with pumpkin spice. It gives my cookies a warm, seasonal flavor that pairs perfectly with a hot cup of apple cider or a biscoff latte.

🍽 Serving Suggestions

I love serving these snickerdoodles with a cozy breakfast, especially next to my peanut butter baked oatmeal or a fresh breakfast fruit salad. They also pair so nicely with an afternoon cup of coffee or a lavender latte which is my favorite.

For a brunch table, I like placing these cookies next to a warm silken tofu scramble or even my vegan meatball sub for a fun mix of sweet and savory. They are simple to add to any spread and always make the whole meal comforting for my family.

🧊 Storage Directions

Room Temperature: Once my cookies have cooled, I transfer them to an airtight container and keep them at room temperature for about 4 to 5 days. If I want them to stay extra fresh, I wrap each cookie in plastic wrap before placing them in the container.

Freezing: I always let the cookies cool completely before freezing. I wrap each one in plastic wrap and place them in an airtight freezer safe Ziploc bag or container. They keep well for up to 3 months.

Reheating: When I am ready to enjoy one, I let it thaw in the fridge overnight and warm it in the oven at about 200 degrees F until it is just heated through. If I am in a hurry, I bake the cookies straight from frozen at around 175 to 200 degrees F for about 5 to 10 minutes until they are warm.

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