If you love snickerdoodles but don’t have cream of tartar on hand, this snickerdoodle recipe without cream of tartar is the perfect solution. With just a few simple pantry staples, you can whip up a batch of soft, chewy cookies that stay crispy around the edges and burst with cinnamon-sugar flavor. Let’s dive into this classic treat, made easier and more accessible for everyone.
What Makes This Recipe Unique?
Traditional snickerdoodles often call for cream of tartar, an acidic ingredient that provides a distinct tanginess and helps with the rising process. However, we’ve found that leaving it out can yield equally delicious results without the extra trip to the store. By substituting baking powder for cream of tartar, you still get a slight puff and perfect texture, while maintaining the familiar buttery, cinnamon sweetness.
Why Skip Cream of Tartar?
Cream of tartar can sometimes be a hassle to find, and for many, it’s not a staple in the kitchen. While traditional snickerdoodles rely on it for the signature tang and texture, its absence in this recipe won’t be missed. In fact, the omission allows the buttery flavor to come through even stronger. Moreover, using baking powder instead of cream of tartar simplifies the recipe and ensures that anyone can make these cookies with ingredients they likely already have on hand.
Ingredients You Will Need
For this snickerdoodle recipe without cream of tartar, we are keeping it simple and accessible:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder (the perfect substitute for cream of tartar and baking soda)
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon (for that unmistakable snickerdoodle flavor)
- ¼ cup sugar (for rolling)
These ingredients come together to make a classic cookie dough, with the added bonus of a cinnamon-sugar coating for extra flavor.
Step-by-Step Guide to Making Snickerdoodles Without Cream of Tartar
1. Prepare the Dough
- Start by preheating your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 2-3 minutes on medium speed.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow with the vanilla extract to enhance the overall flavor.
2. Combine Wet and Dry Ingredients
- Gradually mix in the dry ingredients into the wet mixture, ensuring everything is well combined but not overmixed. The dough should be soft but firm enough to roll into balls.
3. Prepare the Cinnamon-Sugar Coating
- In a small bowl, combine the ground cinnamon and ¼ cup of sugar. Stir until fully mixed. This mixture will be used to coat the cookie dough balls before baking.
4. Roll and Coat the Dough
- Using a tablespoon, scoop out portions of the dough and roll them into balls between your hands.
- Roll each dough ball in the cinnamon-sugar mixture until fully coated. This gives the cookies that signature snickerdoodle look and adds extra flavor to every bite.
5. Bake the Cookies
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges. They may appear slightly undercooked in the center, but this is what gives them that chewy, soft texture in the middle.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
The Perfect Texture and Flavor
Without cream of tartar, these snickerdoodles maintain their classic buttery and cinnamon-rich flavor, but you’ll notice they’re slightly less tangy than the traditional version. The baking powder ensures they rise enough to stay soft in the middle while forming crispy edges. The cinnamon-sugar coating adds a wonderful crunch and extra spice, making each bite irresistible.
The cookies may also spread a bit more than traditional snickerdoodles, resulting in a flatter cookie similar in appearance to a chocolate chip cookie, but with the distinctive cinnamon flavor that defines a snickerdoodle.
Storage Tips
Once baked, these cookies can be stored in an airtight container at room temperature for up to 5 days. They stay fresh and chewy, making them an excellent choice for gifting or keeping around for snack time. If you prefer, you can also freeze the unbaked dough balls and bake them fresh whenever you crave a warm, freshly baked snickerdoodle.
- To freeze the dough, roll it into balls as instructed, but don’t coat them in the cinnamon-sugar mixture just yet. Place the dough balls on a baking sheet and freeze for about 2 hours. Once frozen, transfer the dough balls to an airtight container or freezer bag. When you’re ready to bake, roll them in the cinnamon-sugar mixture and bake as usual—no need to thaw!
A Snickerdoodle for Every Occasion
Whether you’re baking for a holiday party, bringing cookies to a friend’s house, or simply treating yourself, these snickerdoodles without cream of tartar are sure to impress. Their soft, chewy centers and crispy edges are the perfect combination, and the warm cinnamon-sugar coating makes them ideal for dunking in a glass of milk or enjoying with a cup of tea.
Variations and Add-Ins
- For an extra twist, you could add 1/4 teaspoon of nutmeg to the cinnamon-sugar mixture for a spiced cookie reminiscent of the holiday season.
- You could also drizzle the cooled cookies with melted white chocolate for a fun and festive decoration.
- If you’re a fan of a little crunch, consider mixing chopped pecans or walnuts into the dough for added texture and flavor.
This easy, snickerdoodle recipe without cream of tartar delivers all the deliciousness of the classic cookie without the need for obscure ingredients. The result is a batch of chewy, flavorful cookies that are simple to make, easy to store, and loved by all.
FAQs
Can I still use cream of tartar if I have it?
Yes, if you prefer to use cream of tartar, you can swap out the baking powder for 1 teaspoon of baking soda and 2 teaspoons of cream of tartar. The result will be a more traditional snickerdoodle with a slight tanginess.
Why do snickerdoodles need cinnamon?
The cinnamon-sugar coating is a key part of what makes a snickerdoodle a snickerdoodle. It provides a warm, spiced flavor that contrasts beautifully with the buttery dough.
What if my cookies spread too much?
Ensure your butter is not too soft before mixing the dough, and if needed, chill the dough for about 30 minutes before rolling it into balls and baking.
Can I freeze baked snickerdoodles?
Yes! Store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature or heat briefly in the microwave for that freshly baked taste.
Can I make the dough ahead of time?
Absolutely. The dough can be prepared up to 24 hours in advance and stored in the refrigerator. Just make sure to bring it to room temperature before rolling and baking for even results.
