Soft and chewy Snickerdoodle Recipe Without Cream of Tartar! This easy snickerdoodle cookie recipe is made with basic pantry ingredients and is ready in just 20 minutes. It’s similar to our Pumpkin Snickerdoodles, without the pumpkin puree and cream of tartar.
Snickerdoodle Without Cream of Tartar Recipe
This snickerdoodle without cream of tartar recipe is made with a few staple pantry baking ingredients! It means they’re low cost, low effort and quick to make; like our Peach Crisp.
The surprise ingredient is a bit of lemon juice to add a bit of “tang” the cream of tartar usually provides. Omit if you don’t have a lemon on hand.
Snickerdoodles are similar to soft and chewy sugar cookies, with two things traditionally setting them apart:
- Snickerdoodles use cream of tartar as a levening agent while sugar cookies use baking powder.
- Snickerdoodles are rolled in a cinnamon sugar topping before baking.
How To Make
Combine the Dry Ingredients – Whisk together the flour, baking powder, salt and cinnamon.
Combine the Wet Ingredients – Whisk together the sugar and butter followed by the egg, vanilla and lemon juice.
Coat in Cinnamon Sugar – Roll the snickerdoodle cookies in the cinnamon sugar before adding to the baking sheet.
Bake – Bake for 8-9 minutes before cooling.
- Line the baking sheet with parchment paper to ensure the snickerdoodle cookies won’t stick!
- The cookies won’t look “set” when you remove them from the oven. They will firm up as they cool.
- Store cooled cookies in an airtight container or ziplock bag at room temperature for up to 3 days.
- Make them alongside these sour cream sugar cookies and no bake hot chocolate mix cookies so you have a nice variety!
Snickerdoodle Recipe Without Cream Of Tartar
- 2⅓ cup All-purpose Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- ½ tsp Ground Cinnamon
- 1 cup Unsalted Butter, Softened
- 1½ cup Granulated Sugar
- 1 large Egg, Room Temperature
- 2 tsp Vanilla Extract
- 1 tsp Fresh Lemon Juice
- ¼ cup Granulated Sugar
- 1 Tbsp Ground Cinnamon
- Pre-heat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
- Add the flour, baking powder, salt and ground cinnamon to a small mixing bowl and whisk to combine. Set aside.
- Add the sugar and butter to the bowl of a stand mixer. Beat on medium-high for about 2-3 minutes. Use a rubber spatula to scrape the mix from the sides of the bowl, as needed.
- Reduce to low speed and add the egg, vanilla and lemon juice. Beat until just combined. Use a rubber spatula to scrape the mix from the sides of the bowl, as needed.
- Slowly add the dry ingredients and beat until just combined. Use a rubber spatula to scrape the mix from the sides of the bowl, and beat for a final 30 seconds.
- Make the cinnamon sugar by adding the two ingredients to a small bowl and mixing to combine.
- Take 2 Tbsp of cookie dough and roll into a ball. Roll the ball in the cinnamon sugar and place on the baking tray. Repeat until all the dough is used. Cookies should be spaced 2" apart.
- Bake for 8-9 minutes or until the edges are light golden brown.
- Let the cookies cool for 10 minutes, before transferring to a cooling rack.