There’s something I’ve always loved about a snickerdoodle cookie, and it’s something I’ve often craved this time of year. Once I went to make my own classic snickerdoodles though, I soon realized that they contain an ingredient called cream of tartar. While there’s nothing wrong with cream of tartar, if you’re anything like I was, it’s probably not something that you have readily available in your kitchen pantry. That’s what made me determined to learn how to make easy snickerdoodles without cream of tartar. The results of my experiment yielded a yummy yet easy snickerdoodle recipe that mimics traditional snickerdoodle cookies with no problem. Check it out below!
Why do snickerdoodle cookies have cream of tartar?
Snickerdoodle cookies have cream of tartar in them because it adds a tangy flavor to these cookies. Cream of tartar is a unique flavor added to traditional snickerdoodles cookies. I set out to make an alternative recipe without it, but don’t worry, the classic taste of the snickerdoodle is still there, even without this common ingredient.
What Equipment Do I Need To Make Snickerdoodle Cookies?
Grab these few things to get started making these fluffy snickerdoodle cookies. I promise they’ll be a hit with your friends and family as we approach this holiday season.
- Sheet pans
- Parchment paper
- Mixing bowls
- Whisk
- Stand mixer with the paddle attachment
- Rubber spatula
What Ingredients Do I Need To Make Snickerdoodle Cookies?
These soft snickerdoodles have no cream of tartar, so the other simple ingredients should be things you easily have on hand. There’s nothing quite like wanting to make a recipe and realizing you don’t have some obscure ingredient you’ll never use again. This alternative snickerdoodle cookie recipe prevents you from rushing out to the grocery store in order to satisfy your cookie craving! Below are the things you’ll need to bring these yummy cookies to life in your kitchen:
For the Snickerdoodle Topping
- Granulated sugar
- Ground cinnamon
For the Snickerdoodle Dough
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter, at room temperature
- Granulated sugar
- A large egg
- Pure vanilla extract
How To Make Snickerdoodle Cookies without Cream of Tartar:
Follow these easy steps to whip up a batch of fluffy snickerdoodle cookies with no cream of tartar. These perfect snickerdoodles are one of my favorite baked cookie recipes to eat this time of year. Once you try them, you’ll quickly realize why! Follow the steps below to make these delicious snickerdoodle cookies.
Preheat the oven to 375°F. Line two half-sheet pans with parchment paper.
Make the snickerdoodle cinnamon-sugar mixture by whisking together ¼ cup granulated sugar and the ground cinnamon in a small bowl. Set it aside for later.
Make the snickerdoodle cookie dough by whisking together the flour, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and butter. Beat the ingredients on medium-high speed until it is light, fluffy, and has doubled in volume. Continue this process for about 2 to 3 minutes.
Using a rubber spatula, scrape down the bottom and sides of the bowl to help combine the ingredients. You will repeat this process several times.
Reduce the mixer to a low speed and then add the wet ingredients – egg and vanilla. Beat them until they are just combined.
Scrape down the bottom and sides of the bowl again to combine the ingredients.
With the mixer on low, gradually add the dry ingredients and beat them until they are just combined.
Scrape down the bottom and sides of the bowl to get everything combined once more.
Assemble the cookies by using a 2 or 3 tablespoon cookie scoop to portion out cookie dough balls.
Roll each cookie dough ball in the cinnamon sugar mixture. Coat them completely with the mixture.
Place the coated cookies at least 3 inches apart on the prepared sheet pans. This gives them enough space to bake without causing them to spread on top of each other.
Now it’s time to bake the cookies. Bake one pan at a time for 10-12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed and golden brown when you pull them out of the oven. It’s important that you do not overbake them!
Cool the cookies using a cookie sheet on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
Enjoy your chewy snickerdoodles!
Why are my Snickerdoodle Cookies not flat?
If you want your snickerdoodle cookies flat, you’ll need to press them down before baking them. This will cause your baking time to adjust to lower in the oven.
How To Store Snickerdoodle Cookies
For best results, store snickerdoodle cookies in an airtight container at room temperature for up to 3 days.
If you’re looking for an easy snickerdoodle cookie recipe, you’ve found it! These chewy snickerdoodle cookies are a delicious twist on the classic snickerdoodle cookie recipe. Plus, the best part is that they still pack that tangy cream of tartar taste without forcing you to take a trip to the store. I can’t wait to hear what you think about this fresh take on this classic cookie recipe. Happy baking!
Check out these other delicious cookie recipes:
Butterscotch Chocolate Chip Cookies
Double Chocolate Chunk Cookies
Chocolate Chip Pecan Cookies
Sugar Cookie Cutouts
Lemon Crinkle Cookies
Monster Cookies
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this snickerdoodle cookie recipe with no cream of tartar. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
Ashley Rae
Snickerdoodles without Cream of Tartar
Yummy and easy fluffy snickerdoodle recipe that mimics traditional snickerdoodle cookies with no problem.
Ingredients
For the Snickerdoodle Topping
- ¼ cup granulated sugar
- 2 1/2 Tablespoons ground cinnamon
For the Snickerdoodle Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 375°F. Line two half-sheet pans with parchment paper.
- Make the snickerdoodle cinnamon-sugar mixture by whisking together ¼ cup granulated sugar and the ground cinnamon in a small bowl. Set it aside for later.
- Make the snickerdoodle cookie dough by whisking together the flour, baking powder, and salt in a medium bowl.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and butter. Beat the ingredients on medium-high speed until it is light, fluffy, and has doubled in volume.
- Continue this process for about 2 to 3 minutes.
- Using a rubber spatula, scrape down the bottom and sides of the bowl to help combine the ingredients. You will repeat this process several times.
- Reduce the mixer to a low speed and then add the wet ingredients - egg and vanilla. Beat them until they are just combined.
- Scrape down the bottom and sides of the bowl again to combine the ingredients.
- With the mixer on low, gradually add the dry ingredients and beat them until they are just combined.
- Scrape down the bottom and sides of the bowl to get everything combined once more.
- Assemble the cookies by using a 2 or 3 tablespoon cookie scoop to portion out cookie dough balls.
- Roll each cookie dough ball in the cinnamon sugar mixture. Coat them completely with the mixture.
- Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake one pan at a time for 10-12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed and golden brown when you pull them out of the oven. It's important that you do not overbake them!
- Cool the cookies on the cookie sheet for 5 minutes cookie sheet then transfer to a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.
- Repeat with the remaining cookie dough.
- Enjoy your chewy snickerdoodles!
Notes
- Preheat the oven to 375°F. Line two half-sheet pans with parchment paper.
- Make the snickerdoodle cinnamon-sugar mixture by whisking together ¼ cup granulated sugar and the ground cinnamon in a small bowl. Set it aside for later.
- Make the snickerdoodle cookie dough by whisking together the flour, baking powder, and salt in a medium bowl.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and butter. Beat the ingredients on medium-high speed until it is light, fluffy, and has doubled in volume.
- Continue this process for about 2 to 3 minutes.
- Using a rubber spatula, scrape down the bottom and sides of the bowl to help combine the ingredients. You will repeat this process several times.
- Reduce the mixer to a low speed and then add the wet ingredients - egg and vanilla. Beat them until they are just combined.
- Scrape down the bottom and sides of the bowl again to combine the ingredients.
- With the mixer on low, gradually add the dry ingredients and beat them until they are just combined.
- Scrape down the bottom and sides of the bowl to get everything combined once more.
- Assemble the cookies by using a 2 or 3 tablespoon cookie scoop to portion out cookie dough balls.
- Roll each cookie dough ball in the cinnamon sugar mixture. Coat them completely with the mixture.
- Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake one pan at a time for 10-12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed and golden brown when you pull them out of the oven. It's important that you do not overbake them!
- Cool the cookies on the cookie sheet for 5 minutes cookie sheet then transfer to a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. R
- epeat with the remaining cookie dough.
- Enjoy your chewy snickerdoodles!
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