Snickerdoodles Without Cream Of Tartar Recipe

Whipping up these cinnamon-kissed sugar cookies felt like crafting little bites of nostalgia, where each crackle on top gives way to a soft, buttery core that’s pure bliss.

My passion is baking snickerdoodles, and I love to do this without relying on cream of tartar. My recipe stems from the basic butter and sugar cookie molds and employs softened, unsalted butter; an equal ratio of granulated and brown sugars; and two large eggs—essentially a double-yolk formation—for richness.

Rolling these cookies in a cinnamon-to-sugar ratio more potent than I initially expected creates an effervescent, spice-layered crust. Whether enjoyed fresh out of the oven or slightly cooled, these cookies are a blend of sweet, buttery, and cinnamon perfection.

Ingredients

• Unsalted Butter: Provides rich flavor and tender texture.
• Granulated Sugar: Adds sweetness and contributes to the cookie’s crisp edges.
• Brown Sugar: Adds moisture and a hint of molasses flavor.
• Eggs: Bind ingredients and add richness to the dough.
• Vanilla Extract: Enhances flavor with aromatic sweetness.
• All-Purpose Flour: Forms the structure of the cookies; texture key.
• Baking Powder & Soda: Leavens cookies, making them light and soft.
• Cinnamon: Infuses warm, spicy sweetness; classic snickerdoodle taste.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 1 1/2 teaspoons ground cinnamon (for rolling)

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Then, take your baking sheets and line them with parchment paper.

2. In a spacious mixing basin, blend the softened butter with 1 1/4 cups of granulated sugar and 1/4 cup of firmly packed brown sugar until the mixture is light and fluffy.

3. Add the eggs individually, beating thoroughly after each, then incorporate the vanilla extract until fully mixed.

4. In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt, and whisk together until uniformly mixed.

5. Slowly integrate the dry components with the wet ones, mixing until a tender dough emerges.

6. In a small bowl, mix together 1/4 cup of granulated sugar and 1 1/2 teaspoons of ground cinnamon for rolling.

7. Scoop tablespoons of dough and roll them into balls between your palms.

8. For each ball of dough, roll it in the cinnamon-sugar mixture until it is fully covered.

9. Coated dough balls should be positioned evenly on the baking sheets, ensuring they are spaced apart.

10. In an oven that has been preheated, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for a minute or two, then move them to a wire rack to cool completely. And then—enjoy!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Spatula
8. Whisk
9. Small bowl
10. Cookie scoop or tablespoon
11. Wire rack

FAQ

• Can I use salted butter instead of unsalted?You can indeed use salted butter. Just reduce the recipe’s added salt to a pinch or leave it out altogether.
• Is there a substitute for brown sugar?Brown sugar can be replaced with white sugar, using the same amount, but the flavor of the cookies might not be as deep as when you use brown sugar.
• How should I store these snickerdoodles?Keep them fresh by storing them at room temperature in an airtight container for up to a week.
• Can I freeze the dough for later use?Indeed, freezing the dough is an option. Shape the dough into balls and place them on a baking sheet to freeze; then store the frozen balls in a zipper bag in the freezer. They can be baked from frozen, with a few extra minutes added to the baking time.
• Is it possible to make these cookies dairy-free?Indeed, it is possible to swap out the butter for a dairy-free alternative like margarine or coconut oil. This substitution might make a minor dent in the flavor and texture department.
• Will the baking time change if I make smaller/larger cookies?Certainly, cookies that are smaller will require less time to bake, and those that are larger may need a little extra time. Watch them closely, and adjust the time up or down as needed until you see that the edges are set and a nice light golden color is showing.

Snickerdoodles Without Cream Of Tartar Recipe Substitutions and Variations

Coconut oil or margarine, equal amount to what you were using in butter (that depends: if you were using 1 tablespoon, use 1 tablespoon; if you were using 1 cup, use 1 cup), would work just as well. The flavor of your dish, of course, will alter slightly with the different fats at play. But not enough that anyone will be able to put their finger on it unless you ask them to taste it and then tell you which is which.
White granulated sugar: Replace with an equal amount of coconut sugar or maple syrup (considering that syrup may slightly affect the texture).
Brown sugar: Substitute coconut sugar in an equal amount or combine white sugar with a little molasses.
Eggs: For a vegan alternative, utilize flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or use applesauce (1/4 cup per egg).
All-purpose flour: Substitute with a gluten-free flour mixture for a gluten-free version.

Pro Tips

1. Chill the Dough After mixing the dough, let it chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much while baking, resulting in a thicker, chewier texture.

2. Room Temperature Ingredients Make sure the butter is properly softened and the eggs are at room temperature before mixing. This will ensure the ingredients blend smoothly, leading to a better texture in the final cookies.

3. Measure Flour Correctly Lightly spoon the flour into the measuring cup, then level it off with a knife. Using too much flour can make the cookies dry and crumbly, so accurate measurement is crucial for the right consistency.

4. Adjust Baking Time for Chewier Cookies If you prefer your cookies a bit chewier, bake them until they are just set and the centers are still slightly soft. They will continue to firm up as they cool on the baking sheet.

5. Use a Cookie Scoop To ensure consistent size and even baking, use a cookie scoop to portion out the dough. This helps prevent some cookies from being underbaked or overbaked compared to others.