Home » Lifestyle

Soft & Chewy Snickerdoodles Without Cream of Tartar: A Foolproof Recipe

Discover how to make irresistibly soft, chewy snickerdoodles with no cream of tartar—perfect for every baker’s repertoire.

By Medha deb

Created on Jun 29, 2025

Discover how to make irresistibly soft, chewy snickerdoodles with no cream of tartar—perfect for every baker’s repertoire.

Soft & Chewy Snickerdoodles (No Cream of Tartar)

Few cookies ignite nostalgia and tempt the senses like snickerdoodles. Their signature blend of cinnamon sugar, pillowy centers, and ever-so-slightly tangy bite is the hallmark of this timeless classic. But there’s a twist: you can make snickerdoodles that are ultra-soft, perfectly chewy, and delightfully crinkled—without using cream of tartar. Whether you’re out of this pantry staple or just want to try a simpler method, this is your comprehensive guide for baking the best no-cream-of-tartar snickerdoodles from scratch.

Why Skip Cream of Tartar?

Cream of tartar acts primarily as an acid in classic snickerdoodle recipes. It gives cookies their signature tang and chewy-soft texture by reacting with baking soda. Some find themselves without it mid-recipe, or prefer a cookie without the slight tang, yet still want that real snickerdoodle taste and texture. Fortunately, with smart substitutions, achieving the trademark qualities of snickerdoodles is not only possible but actually very straightforward.

Ingredients: Everything You Need

All-purpose flour: Forms the structure of your cookies.
Butter (softened): Adds richness and provides the perfect chewy texture.
Granulated sugar: Sweetens the dough and, with the cinnamon, forms the iconic sugary crust.
Eggs: Give body and help bind the ingredients.
Baking powder: Replaces the two-fold role of baking soda and cream of tartar, giving the cookies just the right lift.
Salt: Balances sweetness and sharpens the cinnamon flavor.
Vanilla extract: Brings a warmth and depth to the dough.
Cinnamon: Essential for the classic snickerdoodle flavor, both in the dough and for rolling.

For the cinnamon-sugar coating:

Granulated sugar
Ground cinnamon

Note: If you want a slightly tangy note, add a splash of lemon juice or white vinegar to the dough as a cream of tartar substitute (see below for details).

Best Substitutes for Cream of Tartar

Baking Powder: The simplest swap. Since baking powder already contains both the acid and base, you don’t need baking soda or cream of tartar. Use 2 teaspoons baking powder for every teaspoon of cream of tartar replaced. Most no-cream-of-tartar snickerdoodle recipes use baking powder exclusively for leavening.
Lemon Juice or White Vinegar: Both can stand in for the acidity of cream of tartar if you’re also using baking soda. Try substituting 1:1 for the amount of cream of tartar (i.e., 1 teaspoon lemon juice for every 1 teaspoon cream of tartar). These may impart a very subtle flavor difference to the finished cookies.

Baking powder remains the preferred choice for an easy swap, as it reliably provides rise and preserves the soft, chewy texture you desire.

Step-by-Step: How to Bake No-Cream-of-Tartar Snickerdoodles

Cream the Butter and Sugar:
In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This step is crucial for achieving soft, rich cookies.
Add Eggs and Vanilla:
Mix in both eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to ensure an even mixture.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. This ensures the leavening and spices are evenly dispersed throughout the dough.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet, mixing until just combined. Avoid over-mixing to keep the cookies tender.
Shape and Roll in Cinnamon Sugar:
Scoop out tablespoon-sized portions of dough. Roll each ball generously in the cinnamon-sugar mixture until completely coated.
Bake:
Place the rolled cookies onto a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake in a preheated oven (typically 350°F / 175°C) for 8–10 minutes. The cookies should look slightly underbaked in the center; they’ll firm up as they cool and remain soft and chewy inside.
Cool:
Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Baking Tips for the Softest, Chewiest Snickerdoodles

Do not over-bake — Take the cookies out when they look set at the edges but still very soft and slightly puffy in the center.
Room Temperature Ingredients — For best results, use room temperature butter and eggs.
Even Coating — Roll cookie dough balls twice in the cinnamon-sugar mixture for a thick, flavorful crust.
Let them cool — Allowing the cookies to set on the baking sheet after removing from the oven keeps their centers moist and chewy.
Size Matters — Uniformly sized dough balls bake evenly. Use a cookie scoop if you have one.

How Do Snickerdoodles Without Cream of Tartar Taste?

No-cream-of-tartar snickerdoodles maintain a soft, chewy interior and crisp cinnamon-sugar coating. Without the cream of tartar, they are:

Less tangy and more straightforwardly sweet.
Reminiscent of sugar cookies, but with an elevated flavor thanks to the cinnamon.
Still beautifully crinkled on top, pillowy, and satisfying for snickerdoodle lovers and newcomers alike.

While purists may note the absence of acidity, most tasters find these cookies to be every bit as crave-worthy and comforting!

Full Recipe: Soft & Chewy Snickerdoodles (No Cream of Tartar)

Ingredient	Amount
All-purpose flour	2 and 3/4 cups (345g)
Baking powder	2 teaspoons
Salt	1/2 teaspoon
Cinnamon (for dough)	1 teaspoon
Unsalted butter, softened	1 cup (226g)
Granulated sugar	1 and 1/2 cups (300g)
Eggs	2 large
Vanilla extract	2 teaspoons
Cinnamon (for coating)	2 tablespoons
Granulated sugar (for coating)	1/3 cup (65g)

Storage and Freshness Tips

Room temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to keep cookies soft.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Freeze dough: Scoop dough balls and freeze before rolling in cinnamon sugar. When ready to bake, roll in cinnamon sugar and bake straight from frozen, adding 1–2 minutes to bake time.

Customizing Your Snickerdoodles

Add-ins: Mix in 1/2 cup of white chocolate chips, butterscotch chips, or chopped nuts for variety.
Spices: Try blends of cinnamon with ground nutmeg, cardamom, or ginger for a twist.
Brown butter: For a deeper flavor, brown the butter, chill until solid, then use as directed.
Vegan versions: Swap in plant-based butter and flax eggs to make dairy- and egg-free snickerdoodles.

Common Mistakes and How to Avoid Them

Over-baking: Leads to dry, crunchy cookies. Pull cookies when slightly underbaked.
Cold Ingredients: Prevent ingredients from blending well, affecting both texture and lift. Let the butter and eggs reach room temperature first.
Incomplete mixing: If dry ingredients aren’t fully mixed, some cookies may rise less and taste uneven.
Too little cinnamon sugar: Don’t skimp on coating—it’s what makes snickerdoodles special!

Frequently Asked Questions

Q: Can I use this recipe if I only have baking soda?

A: Baking soda requires an acid to activate, so unless you also have vinegar or lemon juice, stick with baking powder for best results. If using baking soda, pair with 1–2 teaspoons lemon juice or white vinegar in the dough.

Q: Why do my snickerdoodles spread too much?

A: Softened butter that’s too warm, or over-mixed dough, can cause excess spreading. Chill the dough for 30 minutes if your kitchen is warm.

Q: Are snickerdoodles just sugar cookies with cinnamon?

A: Not quite! Snickerdoodles traditionally include both a cinnamon sugar coating and a tangy flavor and chewy texture, thanks to cream of tartar or its substitutes. Sugar cookies lack the cinnamon coating and tend to be crisper.

Q: Can I double or halve the recipe?

A: Yes! This recipe scales up or down easily. Watch your mixing time as larger batches need slightly more blending to combine evenly.

Q: How do I store snickerdoodle cookies so they stay fresh?

A: Store cooled cookies in an airtight container with a slice of bread to retain moisture. Do not refrigerate, as this dries out the cookies.

Final Thoughts: Why Snickerdoodles Are a Classic

Whether you’re baking for a holiday, a party, or just a regular weekday treat, soft and chewy snickerdoodles deliver comfort and joy in every bite. This no-cream-of-tartar method ensures you never have to put your plans on hold for missing ingredients. Enjoy warm from the oven, or make ahead for lasting snickerdoodle bliss!