Easy Snickerdoodles Without Cream of Tartar

Learn how to make soft and chewy snickerdoodle cookies with no cream of tartar!

You can make soft and chewy snickerdoodles without cream of tartar!

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When I was a kid, one of the first cookies I learned how to make were snickerdoodles.

I would bring them to family gatherings and church events, as a no-frills dessert that was a crowd-pleaser.

Over the years, I’ve experimented with other varieties, including pumpkin snickerdoodles in the fall.

There’s just something about a soft and chewy cookie coated in cinnamon sugar that everyone loves!

I’ve shared the recipe with many people over the years, and upon reading the recipe and seeing an ingredient they aren’t familiar with, most people have one question:

“Can you make traditional snickerdoodles without cream of tartar?”

Can You Make Snickerdoodles Without Cream of Tartar?

Cream of tartar is a white powder you can buy in the baking aisle of your local grocery store.

It’s an acidic byproduct of fermenting grapes into wine.

Cream of tartar can act as a leavening agent in baked goods, and it can also keep sugar from crystallizing, and help stabilize egg whites.

In classic snickerdoodles, it gives a bit of tangy flavor that separates them from regular sugar cookies, plus activates the baking soda.

But the fact is, many home kitchens don’t have this ingredient on hand. So do you really need it in your snickerdoodle cookies?

The answer is, no, it’s not a necessity.

You can make a few simple tweaks of the recipe and make your snickerdoodles with no cream of tartar needed.

Snickerdoodle Recipe Without Cream of Tartar

These days, the easy snickerdoodle recipe that I make most often originally came from my husband’s grandmother.

If you’ve seen my recipe for old-fashioned pumpkin bread, you’ll know that I received a box of recipes that originally belonged to her. 

So I’ve taken her snickerdoodle recipe and made some tweaks so you don’t have to have cream of tartar on hand to enjoy these cookies.

To substitute for cream of tartar in snickerdoodles, you omit the cream of tartar and the baking soda from the recipe, and use baking powder instead.

I’ve already done the adjustments for you!

So if you’re looking for a classic cookie, you can’t go wrong with these delicious snickerdoodles.

They’re not-too-sweet and the hint of cinnamon flavor is a subtle change that sets these apart.

Plus, the crackly tops and sugar sparkles on top means they’re pretty, too. 

Although they’re great any time of year, these soft snickerdoodles are also perfect for gifting, adding to a Christmas cookie tray, or bringing to a get-together!

More Delicious Cookie Recipes:

• Swedish Dream Cookies
• Cranberry Orange Shortbread Cookies
• Pumpkin Chocolate Chip Cookies
• Red Velvet Whoopie Pies
• Nutella Thumbprint Cookies

How to Make Snickerdoodles Without Cream of Tartar

Snickerdoodles are sort of like sugar cookies that have been rolled in cinnamon sugar.  Once baked, a pretty crackly pattern forms in the top of the cookie.

Ingredients You’ll Need:

• Vegetable shortening
• Sugar
• Eggs
• All purpose flour
• Baking powder
• Salt
• Cinnamon-sugar mixture

How to Make These Cookies:

(Full printable recipe card is located below)

Mix the dough. First, you’ll cream the shortening and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Next, add the eggs and mix to combine.

Add the dry ingredients gradually to the wet ingredients, mixing just until combined.

 Roll the dough. Scoop and roll dough into balls roughly the size of a ping pong ball (you can use a cookie scoop or just pinch off bits of dough and roll them). 

Then, roll those cookie balls in a small bowl containing a cinnamon sugar mixture.

Place the dough balls on a lined baking sheet.

At this point, I like to use the bottom of a glass to press them slightly flatter.

Many people leave them as-is and don’t flatten them, but I prefer the texture and consistency of the flatter cookies.

Bake. I like to underbake these cookies ever-so-slightly, which results in soft, chewy cookies with crisp edges. 

If you prefer your cookies to be more crispy, simply bake for a couple more minutes.

When you initially remove the cookie sheet from the oven, the cookies will look like they aren’t *quite* fully baked, and they’ll be a little puffy.

That’s normal! As they cool, they reach that “just right” chewy texture and thickness.

Let them cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.

Then, enjoy! They’re seriously the best snickerdoodle cookies!

Notes and Adaptations:

• Leftovers can be stored in an airtight container at room temperature.

Recommended Equipment:

• Stand mixer
• Baking Sheet
• Silicone mat or parchment paper

Be sure to save this recipe for later by adding it to your favorite Pinterest board!