Snickerdoodle Recipe Without Cream of Tartar: Easy And Chewy

Craving the cozy, cinnamon-sweet flavor of classic snickerdoodles but don’t have cream of tartar on hand? This snickerdoodle recipe without cream of tartar gives you soft, chewy cookies with all the warmth of traditional snickerdoodles. These cookies are not only deliciously simple but require just pantry staples, making them the perfect go-to dessert.

Snickerdoodle Recipe Without Cream of Tartar

Recipe by SoukaynaCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

90

kcal

This snickerdoodle recipe, made without cream of tartar, delivers soft and chewy cookies dusted with cinnamon sugar for a classic treat everyone loves.

Ingredients

  • All-purpose flour – 1 ½ cups

  • Baking powder – 1 tsp

  • Salt – ¼ tsp

  • Unsalted butter – ½ cup, softened

  • Granulated sugar – ¾ cup

  • Large egg – 1

  • Vanilla extract – 1 tsp

  • Ground cinnamon – 2 tsp (for coating)

  • Sugar – 2 tbsp (for coating)

Directions

  • Prepare the Dough: In a bowl, mix flour, baking powder, and salt. In another large bowl, cream butter and sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
  • Combine: Gradually add the dry ingredients to the wet mixture, mixing until combined. The dough will be soft.
  • Roll and Coat: In a small bowl, mix 2 tablespoons of sugar with 2 teaspoons of cinnamon. Roll dough into 1-inch balls and coat in cinnamon sugar mixture.
  • Bake: Place balls on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 10-12 minutes or until edges are set and tops are slightly cracked.
  • Cool and Serve: Allow cookies to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

  • No Cream of Tartar Substitute: Baking powder replaces the cream of tartar, keeping cookies soft and slightly tangy.
  • Consistency: Expect a chewy cookie with a slight crisp on the edges.
  • Storage: Store cookies in an airtight container for up to a week.

Tips for the best Snickerdoodle Recipe without cream of tartar

  • Even Baking: For consistent baking, make sure all dough balls are the same size.
  • Extra Softness: Avoid overbaking; remove when edges are set, but centers are still soft.
  • Add Some Spice: Add a dash of nutmeg to the cinnamon-sugar coating for a seasonal twist.

Recipe Variant

  • Snickerdoodle Cookie Bars: Prepare the dough as instructed, then press it into a greased 9×9-inch baking pan and bake at 350°F (175°C) for 20-25 minutes. Cut into squares after cooling.

FAQ

What can I use instead of cream of tartar in snickerdoodles?

Baking powder is an excellent substitute, giving these cookies the same soft texture without the slightly acidic tang of cream of tartar.

Can I freeze these snickerdoodles?

Yes! Freeze baked cookies or the dough balls. To bake from frozen, add 2 minutes to the baking time.

How do I keep snickerdoodles soft?

Store in an airtight container with a slice of bread. The bread will absorb any extra moisture and keep cookies soft longer.

Why is cream of tartar used in traditional snickerdoodles?

Cream of tartar provides a slight tang and helps with the cookie’s chewy texture. However, baking powder can substitute effectively.

For another cinnamon-spiced treat, try our Chai Cinnamon Rolls—a cozy American recipe that pairs perfectly with snickerdoodles as a comforting dessert.

Making snickerdoodles has never been simpler! With this snickerdoodle recipe without cream of tartar, you can enjoy everything you love about this cookie’s tender, chewy texture and cinnamon flavor without the need for specialty ingredients. They’re perfect for any occasion and can be easily customized to suit your favorite flavors. Grab a warm cookie and enjoy a comforting taste of nostalgia!

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