About My Best Snickerdoodle Recipe Without Cream of Tartar
Looking for a snickerdoodle recipe without cream of tartar? You’ve found the best recipe on the internet! Hundreds of readers have made these cookies and given them a 5-star review.
Why? Because this snickerdoodle recipe makes a classic snickerdoodle cookie full of butter and cinnamon flavors. And if you bake frequently at home, you likely already have all the ingredients you need for these cookies. Because this recipe uses baking powder instead of cream of tartar to make the cookies!
All The Reasons To Make This Recipe (Besides Not Having Cream Of Tartar)
- This recipe makes the BEST snickerdoodle cookie texture. This recipe makes flat snickerdoodles that are soft yet chewy in the middle, with crispy and lightly puffed edges. If you love the texture of regular chocolate chip cookies, you’ll love these snickerdoodles!
- And the recipe is quick and easy, too! These snickerdoodles come together SO quickly. In fact, making the dough for these cookies only took me 10 minutes or so, with another 5 minutes to assemble into cookies. Baking takes another 12 minutes per tray. You can wrap this whole project up in an hour!
Looking for more delicious, classic cookie recipes on Hummingbird High? Check out my Cookie Recipe collection!
Ingredients and Substitutions
Now that I’ve convinced you to make this snickerdoodle recipe without cream of tartar, let’s talk about some key ingredients and their potential substitutions:
- Butter. I always bake with unsalted butter, but if you don’t have any on hand, salted butter works too! And there’s no need to make any adjustments to the salt amount of the recipe.
- Kosher Salt: Kosher salt is the best salt for baking recipes. But you can replace the kosher salt in the recipe with table salt. Just use half the amount listed in the recipe when you do!
Fixing Puffy Snickerdoodle Cookies
One of my biggest gripes about snickerdoodles is that they can come out TOO puffy. These snickerdoodles shouldn’t look like little snow balls! Instead, they should look like sugar cookies with just the slightest height and puff.
If you’re struggling with snickerdoodles that are too puffy, check out my troubleshooting guide on How To Fix Puffy Cookies (And Other Cookie Baking Fails)!
My Best Recipe Tips
For Making The Cookie Dough
- Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing. For the best cookies, use a rubber spatula to scrape down the paddle and the bowl repeatedly. I like to liberally scrape things down two to three times during the creaming process (once after every minute of creaming). Once after every egg addition, and finally, two more times after adding the dry ingredients (the first time after ALL the dry ingredients have JUST been added, the second time after they’ve just been mixed together).
And Coating The Snickerdoodles
- Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking. To make things more efficient, I create a “snickerdoodle cookie assembly line” that starts with using a cookie dough scoop to portion the dough into even cookie dough balls. Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping. Toss and coat every single dough ball completely.
- For the best snickerdoodle cookies, be sure to cover your cookie dough balls with a LOT of the cinnamon sugar topping. But be warned: you may still end up with some of it leftover since the recipe makes a generous amount. I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).
For Baking The Cookies Perfectly
- Snickerdoodle cookies are baked at a higher temperature than most other drop cookie recipes.This higher temperature encourages the baking powder to activate quickly, puffing the centers of the cookies as they bake. When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.
- I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
Video Tutorial
Use the video player below to watch my Instagram Story tutorial on how to make snickerdoodles without cream of tartar! Clicking the left and right sides of the frame allow you to move through the different recipe steps.
Get the Recipe: Snickerdoodle Recipe Without Cream of Tartar
This snickerdoodle recipe makes snickerdoodles that are soft and chewy in the middle, yet crispy and lightly puffed around the edges. The best part? Unlike most traditional snickerdoodle recipes, this recipe does NOT use cream of tartar. The recipe uses baking powder instead! As a result, it's likely that you already have all the ingredients you need to make these cookies at home!
Ingredients
For the Snickerdoodle Topping
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 2 Tablespoons ground cinnamon
For the Snickerdoodle Dough
- 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
For the Snickerdoodle Cookies Without Cream of Tartar
- Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.
- Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.
- Make the snickerdoodle cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan 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.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
Can you freeze snickerdoodles without cream of tartar?
Yes! You can freeze the snickerdoodles in two ways:Freeze the unbaked cookie dough.
After portioning the dough into balls, place the balls on a parchment lined sheet pan and freeze for 30 minutes, or until the dough is hard enough to handle without being sticky. Transfer to a zip-top freezer bag and freeze for up to 3 months. Note that the dough will be frozen WITHOUT the snickerdoodle topping. When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping. There’s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe, but increase the Bake Time to 14 minutes.Freeze the baked cookies.
Individually wrap any leftover cookies in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave before serving. Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
get new recipes via email:
buy the book
Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Did you make this recipe?
Please leave a comment and rating for the recipe using the form below!
Your ratings make it easier to find the recipe online, and I’m always looking for ways to improve Hummingbird High.
This recipe was SO easy and made such a delicious cookie. I was never a huge snickerdoodle fan but now converted. So chewy and a yummy mix of cinnamon and sugar! I would never have cream or tartar on hand, so this is a super helpful alternative.
Anyone with any knowledge of baking knows that while snickerdoodle recipes contain both cream of tartar and baking soda, there is no point in adding them separately—as cream of tartar and baking soda are literally the main (if not the only) ingredients in a lot of baking powders. (So this recipe actually technically DOES contain cream of tartar—just not as a stand-alone ingredient.) Anyway, cream of tartar is easily found in any grocery store baking section. It’s not some exotic rarity. Congrats! This recipe post has used clickbait and prattled on for paragraph after paragraph to “solve” a complete non-issue. Ridiculous.
Hi! I made this recipe because yes, I noticed that many people were searching for a snickerdoodle recipe without cream of tartar. I agree with you that the recipe seems silly—in fact, my OG recipe for snickerdoodles (https://www.hummingbirdhigh.com/2020/04/my-best-snickerdoodle-recipe.html) contains both cream of tartar AND baking soda, as is traditional—but you’d be surprised by how many people don’t share this baking knowledge.
Many people also lament that, while cream of tartar is readily available, they have little use for it in recipes other than snickerdoodles and meringue (both of which they aren’t making very often). They’d rather not have that ingredient clutter their kitchen further. And on the flipside, when I posted this recipe, I received a lot of messages from people who lived abroad thanking me! Why? Cream of tartar is not as readily available in the countries where they lived. It’s less commonly found abroad, even in places like Canada.
Maybe something to think about the next time you leave a very rude and thoughtless message on the work of somebody who is just trying to be helpful? I like to make my recipes accessible for everyone who reads my blog. I’m sorry if that offends you.
Please ignore this rude persons comment as this is so helpful and even people who are experienced bakers like my mother in law need a tried and tested recipe instead of making guesses when they don’t have time that it’s “the same thing it should be fine”.
Again, thank you for this recipe it’s saved me tonight!
What’s truly funny is that your negative review has given me more faith that if I make this recipe, it will turn out well. Thanks for helping me understand the science that I may have scrolled past looking for the recipe that always lies a little too far down the blog page.
I liked finding this recipe for cookie without cream of tartar. The last can of this I bought was probably over 10 yrs. ago and I finally through it away when we moved into a new house 7 yrs. ago. I couldn’t even find another can in 3 other stores. Finally I found one in a store and it was $5.00 for a much larger can than I had and more than I’d use in the rest of my lifetime. I decided against it because I only needed 2 tsp. I am going to make this recipe instead. The only thing I didn’t like was the fact that I couldn’t find the total recipe so I could print it out. Maybe, I’m not liking in the right place. At the top of the page is the ingredients list. Then about 8 pages of interesting facts and questions but no directions on how to make them.
Hi, you can find the recipe at the bottom of the page, which is accessible in this link here: https://www.hummingbirdhigh.com/2020/12/snickerdoodle-recipe-without-cream-of-tartar.html#snickerdoodle-recipe-without-cream-of-tartar
In general too, you can use the links in the “Table of Content” at the top of the page to jump directly to the full recipe. There’s also a “Jump to Recipe” button next to the photo.
Let me know if you still can’t find it!
Hi ATS, Just to clarify: most commercial baking powders are NOT made with cream of tartar. The acid in the baking powder I use is monocalcium phosphate (I bake with Magic baking powder, which is a slow-acting baking powder), and it also contains corn starch. Most commercial baking powders don’t contain cream of tartar. They are made with other acids and formulated to be fast or slow acting, some requiring the heat of the oven to react, giving the baker more flexibility between mixing and baking, allowing for longer delays and storage of batters of dough without risk of the baking powder reacting too soon.
I think most people hesitate to buy cream of tartar because it’s rather expensive, at least where I live, and if you are only going to use it to make one type of cookie (or occasionally when you want to whip egg whites for a meringue), then it does make more sense for many to opt for a baking powder version of the snickerdoodle like this recipe that Michelle developed. I suspect many people visit Google to search for “snickerdoodles without cream of tartar.”
And, while you may understand the acid and base chemistry of baking soda and chemical leaveners, and the roles of these ingredients, many do not. So I think the background information can be helpful to those that are curious and want to learn more, and those that aren’t can use the table of contents at the top to skip to the recipe. I for one like to read the text before recipes because I want to understand why the writer did what they did, used the ingredients they did, and made certain decisions about their recipes. This is the part that fascinates me the most.
Hi ATS, for your information, it’s actually quite difficult to find cream of tartar where I live (Switzerland). It is definitely not easily found in every grocery store here, like you seem to think; I have yet to find a supermarket that actually carries this ingredient. So while this recipe may seem ridiculous to you, it was actually a lifesaver for me, because I was able to make these delicious cookies this past weekend, without using cream or tartar.
Hi! A couple of years ago, I craved snickerdoodles during exams, but did not have cream of tartar in my college apartment. I gave up, because I couldn’t quickly find a recipe that was cream-of-tartar-free. When I recently learned that Michelle, a baker whose recipes have never failed me, had posted this recipe, I was delighted. I know that there are folks who, like me, want to be able to throw together snickerdoodles without having to run to the store and pay extra for cream of tartar. This recipe responds to a real need. It is accessible to the casual home baker (or the hungry college student). A pedantic comment like this is insulting not only to the work of Michelle, but also to those of us who may not be well-versed in what, exactly, comprises cream of tartar.
Thank you, Michelle, for seeing a need and responding to it! 🙂 So excited to make these for the holiday season.
Damn. Someone needs to get laid.
I live in Germany and cream of tartar is so hard to find here! The American grocery stores on the military bases have them, but not everyone has access to the base. I love snickerdoodle cookies, but had a hard time find a recipe that didn’t use cream of tartar. Thank you for this recipe!!
there are a lot of countries where cream of tartar is hard to find💀
These cookies were so easy to make! I had all of the ingredients and I love making them whenever I feel like having a cozy autumn treat. They taste wonderful. Not only do I make these for myself, but I give them to my family as well. So it is safe to say this recipe really does work if you are thinking about making them yourself.
As an American who has lived overseas for two years this recipe saved me! The country I’m in doesn’t have cream of tartar and if they do it’s SO hard to find. Very thankful for this recipe!
NOT ridiculous, ATS. I make snickerdoodles very rarely, so once I’m done, what do I do with the leftover cream of tartar? It just sits around doing nothing. How many cookies would I have to make to use up all of it? I think this recipe is very useful.
Love this recipe and found it easy and delicious. First time making them..I did not have cream of tartar and honestly did not want to go out and get it when I had everything else..So this was super duper helpful. Thank you! Appreciate a great website and cooking blog. Nice work!!
🤨 cmon, dude
be kind
Yum! Snickerdoodles are one of my favorite cookies and use all pantry staples except cream of tartar. I appreciate the time and effort Michelle put in to helping me learn the what and why behind how snickerdoodles are made. I love cooking and baking, but it is even more fun when I can learn something new while doing it. I’m so thankful to have this recipe in my back pocket for when the late night snickerdoodle craving strikes!
These are THE best snickerdoodles I have ever made. They are so soft, came together quickly and so flavorful. Only changes I made, were that I reduced the salt because all I had was salted butter and used almond extract because I realized too late I was out of vanilla! Haha but they were PERFECT. The bake time was perfection. So addictive and sooooo good. 😍
An amazing cookie !! A couple tips though 1.)fold the flour in 2.) For the topping add more sugar (too much cinnamon) 3) The dough may seem batter like and sticky so just wrap bowl in cling wrap and freeze for 1-2 hours! 4) roll the dough balls in topping and knead the ball itself then add another layer of topping (brings cinnamon out)! 5.) Flatten the cookies before baking! 6.)Bake at 325 -350 6.) Take cookies out when edges are baked if the middle feels soft still dont worry after cooling they are perfect. 7.) I reccomend putting cookies in container and seve the next day they are chewy all over instead of the edges being a little hard!
How much butter and sugar did you use? I can’t seem to find it in the recipe…
Scroll down! The full recipe is below. You can also use the jump to recipe button and/or link in the table of contents as a shortcut: https://www.hummingbirdhigh.com/2020/12/snickerdoodle-recipe-without-cream-of-tartar.html#snickerdoodle-recipe-without-cream-of-tartar
I used this recipe and ITS AMAZINGGGG. Im going to use this from now on.
I just made these and they look & taste SO SO good! Thx 4 the recipe
Awesome recipe thank you! 🙂 house smelled of cinnamon and it was so fitting for the fall season lol i’m not a professional baker BUT i read you can sub butter for oil so i used one stick butter one cup oil and they turned out great anyway. Love the recipe thank you for posting!
Used this recipe for my 1st time making snikerdoodles and they turned out perfect! Didn’t want to deal with cream of tartar and after using this recipe I didn’t notice a difference in flavor from other professional bakeries that would likely use cream of tartar. I appreciate the notes and troubleshooting included in this recipe. (Though it’s a lot to read through lol) very helpful info. I didn’t have a mixer and mixed everything by hand, but they still turned out great. Even sprinkled a pinch of the cinnamon sugar mix on top of each cookie as soon as they came out of the oven. Will definitely save this recipe to use again next time.
I made these pretty close to the recipe, except I used ghee instead of butter (sub at a ratio of 3 parts ghee for every 4 parts butter). I chilled the dough for 2 hours because I had something else to do. Took a bit longer to bake up (16-17 mins) since dough was cold. Ended up with wonderfully chewy cookies with crispy edges and cakey centers. Delicious. Thank you!
This recipe worked beautifully! I don’t have a hand mixer, so I creamed the butter/sugar with a rubber spatula and it worked just fine. I actually did a mix of white and brown sugar, 2/3 white, 1/3 brown.
After mixing in the egg and vanilla, I folded in half the flour, mixed til combined, then added the rest… added a tablespoon of cinnamon into the dough too.
Scooped out while dough was still soft, double rolled in the cinnamon/sugar, and they were perfect after 12 mins at 375. Light crispiness along the edges, soft center. Definitely allow them to cool on the sheet pan before diving in!
I baked only 8 cookies, and am storing the rest… I doubt it will last very long. All 8 cookies I baked last night were gone before I went to bed. My partner and I loved this recipe!!
UPDATE: my boyfriend gave the last remaining snickerdoodle to his friend, and he was ecstatic, saying it was probably the best cookie he’s ever had
Of all the baked goods I’ve made for my home and have shared with my SO’s friends, I have NEVER gotten such an overwhelmingly positive reaction
Would give it 6/5 stars if that were possible.. Definitely will be using this recipe over and over
I made this recipe last night and substituted egg with a chia egg(1tbs chia seeds in 3tbs water- let sit for 15 min and it gels up). They turned out great, and the egg was the only thing I substituted. Just wanted to pass along for anyone looking for an egg substitute!
Made snickerdoodles for the first time using this recipe tonight and they are perfect!! I am so happy with them. Will definitely make again!
Recipe turned out great! Thank you!
How long can you refrigerate this dough before baking?
Up to 2 days! After that, I would freeze it because the dough tends to turn a grayish color from ingredients oxidizing.
This recipe was very easy to make and didn’t take me that long. But when i took the cookies out of the oven, they had grown to the size of my hand and they were really flat. When i was putting the dough on the baking sheets, i made them a reasonable size and i added the correct amount of baking powder so i have no idea why they look like that. They taste great and it was overall a good recipe. I just want to know what i did wrong so that i don’t make that mistake again.
Do you have an external oven thermometer (one that’s not a part of your oven)? Overspreading tends to happen when the cookies are baked at a lower temperature than what’s stated in the recipe. Most internal oven thermometers are notoriously inaccurate and don’t give you the correct reading for the temperature inside your oven.
I so appreciate you posting this recipe, saving me a trip to the store with my toddler (lol). Sorry people feel the need to leave you nasty comments. Definitely a reflection on them, not you. Keep up the great work (and it is a LOT of work, I know!)
I used Bob’s 1-to1 GF flour and they came out so good! Grateful for a recipe that didn’t call for cream of tartar because I just threw out my expired jar of it. Much more sugar topping than I needed, I could’ve have done with half the amount, but I made the cookies a little bit bigger so perhaps this resulted in less surface area. So yummy, great recipe!
Thank you, Michelle. I LOVE that this recipe lead with no cream of tartar!!! Sorry to all those chemists/baking snobs out there–but not all of us bakers know the chemical composition of all baking ingredients.
The cookie turned out crisp and cinnamon sweet on the outside, creamy soft on the inside. I only made 2 adjustments as suggested by other posters: Reduced cinnamon from 4 Tbsp to 2 Tbsp, and reduced kosher salt from 1 tsp to 1/2 tsp because salted butter was used. I also used Kirkland’s Organic Saigon Cinnamon for a bolder cinnamon taste. Thanks again for posting this recipe!
I adore cinnamon and this is my kinda recipe mum of three I don’t have everything in my cupboard but this recipe will go down in my little recipe book… thank you so much for sharing me and my sister in-law are going to enjoy this recipe for shore!!! Happy Christmas thanks again x
These turned out perfectly! Thanks for the recipe!
Super easy to follow! My cookies came out amazing. They’re the best snickerdoodles I’ve ever had in my life, hands down! I put in about a quarter teaspoon more salt than the recipe calls for (so just a pinch) because I like that sweet/salty flavor in my cookies to be a little more pronounced. This recipe saved my night, because I had no cream of tartar and promised these for my colleagues tomorrow, for our winter party. Thanks so much!
Amazing cookie!! I’m chocolate free and it’s so hard to find a good easy cookie to put together but this one definitely is now up on top of my list! As my husband is dairy free, I subbed canola oil instead of the butter and it came out nice and chewy still.
Thanks for the recipe!
Loved the cookies! I think that they taste better without cream of tartar!
hi i tried this recipe and let me tell you i’ve tried so many diff snickerdoodles cookies and these are the BEST!!! i was searching for a recipe but realized i didn’t have the cream of tartar. i was discouraged and then i found this recipe and it was super easy and made the most perfect cookies ever so damn good and i will now use this recipe every time i need snickerdoodles! 10/10
My cookies melted
I listened to the directions but they melted
Me too!!!
This was a great snickerdoodle recipe that didn’t include Cream of Tartar. I loved them, so did my partner and their co-workers. They’re also just super simple to make and delicious. I would 100% recommend. Maybe I would add a little less sugar to the cookie next time and a tad bit more salt, but I love a salty cookie. Otherwise just perfect.
Very easy to make and always a hit! Highly recommend!! 💗
Made just as written and they were AMAZING. Perfectly sweet and delicious. 💖
This snickerdoodle recipe was SOO good. So I first made snickerdoodle cookies a few months ago for Father’s Day cause my dad likes snickerdoodles, but I didn’t realize I needed cream of tarter for snickerdoodle cookies, if causes, the person I am, I immediately started to panic thinking how I couldn’t make my dad his second favorite treat besides cheesecake. I then found this recipe and my dad LOVED it, I mean, he couldn’t even tell the difference between this one and a cream of tarter one. He even said this one was BETTER than normal snickerdoodles. Since then I have made this recipe for my teachers and friends and just for my family almost 5 times now! This is definitely my go to cookie recipe. They are soft and chewy but still buttery and crispy on the outside. 1000/10.
best snickerdoodles i have ever made
These turned out amazing! Definitely a new go to recipe. Followed the recipe exactly I only added about 1 tsp of cinnamon to the dough.
My husband doesn’t care for the cream of tarter version, but he absolutely loved this recipe. It’s so easy to follow and super soft ,chewy and crispy . I loved all of the information about the ingredients and the back story of this classic recipe. The cinnamon and sugar ratio to roll the cookies in was perfect too . Just try it , you won’t be disappointed.
Hi Michelle,
Thank you for posting this delightful Snickerdoodle recipe sans cream of tartar. I happened to be craving these and this was the only ingredient I did not have In my cupboard. It isn’t particularly Common in 99.999% of the recipes I make, as such, do not stock it.
I was terribly disheartened to read the negative comment left for you in regards. It bore no merit and only purpose seemed to be mean. I commend the high road you taken in your reply. It was Both polite while being distinct.
In the meantime, I did make these changing nothing. They came out AMAZING. By all means, 5 stars!!
Best,
Laura 🙂
delish
it turned out amazing, I even gave some to our neighbors! My siblings and mom said it was amazing, but when i added the amount of grams/ounces it told me to with the flour. It turned out way too sticky, so I just added a a extra 1/2 a cup. Then it was still sticky, so I added another because i need to do the cookie balls with my hands because i don’t have a cookie scooper but it turned out amazing
Seriously? This is not a snickerdoodle recipe. Call them something else. My Grandmother always had people knocking on her door asking for the recipe and she gracefully smiled and insisted on teaching me how to avoid the disasterous abominations of “Snickerdoodles” that are pancake-like. If your Snickerdoodles are flat they’re failures. End of. No cream of tartar = not Snickerdoodles. You have sugar cookies covered in cinnamon. If that’s your preference fine but call them something else.
I made this but reduced the sugar to 1 cup as I am diabetic. I use 2&1/4 cup flour. I leave out sugar and cinnamon coating. I have also added things like choc chips, English toffee bits, butterfinger bits, m&ms, mint choc bits&, maple bits just to name a few.
I have added 1 tab almond extract instead of vanilla for what I call an almond doodle. I have also done 1 tablespoon lemon extract with 1 tablespoon lemon juice and added a box of instant lemon pudding. I have also used basic recipe and added 1/4 cup peanut powder and peanut butter chips. I call all these cookies doodles because they are an adapted snickerdoodle recipe and not rolled in the sugar and cinnamon. I make 12 version and they fly out my door.
I use a 2 oz scoop and bake at 375° for 9 minutes. Some say 400° but they get dark on me. I use 1/2 teas. Sallt, 1 teas. Baking soda, 2 teas. Cream of tartar and 1/4 teas. Baking powder. The kids like a little thicker puffer cookie. Definitely good eats. Working on a pumpkin doodle with choc chips.
The recipe was great. I halved the recipe and used a bit less sugar, and me and my roommates loved them. Thank you!
i was craving snickerdoodles so bad but i didn’t have any cream of tar. i just baked these cookies and my family LOVED them!!! it’s giving store bought quality but better :)tysm ❤️ will definitely make again 🍪
I tried this recipe months ago for the first time, because I quite literally googled “snickerdoodles recipe no cream of tartar” as someone else in the comments mentioned. Since then, this has become my go-to cookie recipe because I will generally always have the items needed on hand. Absolutely delicious, thank you!
My 10 yr old and I made them for a gift package and for Santa in Christmas Eve as well. They were very easy to make and simply delicious! Thank you so much for the recipe. Julie 😊
Thank you for this amazing Snickerdoodle recipe without cream of tartar. I just finished baking a batch to send to a friend in Tennessee from Pennsylvania. And of course I had to taste test 🥰OMG, they are so good 😋. I love the crunchiness of the edges and the softness in the center. I will definitely be making them again.
Great cookies.
I cooked them all at once. Turned out beautifully.
Thank you!
Why is it so difficult to have the ingredients with their amounts together with the instructions? I will never make a recipe written out like this or follow someone who write their recipes like this.
Laura—not sure what you’re talking about. The ingredients with their cup, gram, and ounce amounts are in the recipe card: https://www.hummingbirdhigh.com/2020/12/snickerdoodle-recipe-without-cream-of-tartar.html#Get_the_Recipe_Snickerdoodle_Recipe_Without_Cream_of_Tartar
This is THE BEST snickerdoodle recipe. The cookies are perfectly sweet, crunchy on the outside and soft on the inside.
I was looking for a quick snickerdoodle recipe for my mom, who loves snickerdoodles, but didn’t have cream of tartar.
Instead of finding a mediocre ‘in-a-pinch” recipe, I found what will now be my go to cookie recipe!!
Thank you, Michelle!!!
I never leave reviews, but I have to for these! I wanted a cheap cookie to make and I didn’t have that one annoying ingredient! These are probably the best cookies I’ve ever made.
Too salty. Should of had salt in grams.
Most kitchen scales for home cooks are unable to read small amounts of ingredients (typically anything less than 1 tablespoon) accurately—unless you happen to have a fancy drug, espresso, or professional baking scale. These typically cost between $200-$500. Because of this, it’s better to use volume measures for anything less than 1 Tablespoon.
world rocking, perfect perfect perfect recipe. Thank you for doing all the recipe testing to get down to this. I am now so inspired to try your other recipes.
Note: After the baking time, I only let mine cool/rest for 2 mins (instead of 20) on the pan, and the remaining cooling time the cookies went direct on the rack. I could definitely see that such a soft cookie would be best held up by a pan, but they didn’t droop into the folds of the cooling rack and turned out perfect.