I recently crafted a Snickerdoodle Recipe with a twist, substituting cream of tartar with baking powder. The rich mix of unsalted butter, vanilla extract and granulated sugar pairs perfectly with a light dusting of cinnamon sugar. Every bite delivers a sweet, chewy treat that truly delights the senses every time.

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I’ve been trying out a new twist on one of my favorite cookie recipes and I gotta tell ya these snickerdoodles (without cream of tartar) are totally worth it. Instead of using cream of tartar, I use 2 teaspoons baking powder to give these cookies a sweet, chewy texture that just melts in your mouth.

I start off by mixing 1 cup unsalted butter with 1 1/2 cups granulated sugar until its all smooth then beat in 2 large eggs and 2 teaspoons vanilla extract. Next, I slowly fold in 2 3/4 cups all purpose flour along with 2 teaspoons baking powder and 1/2 teaspoon salt.

After forming the dough, I roll each cookie into a little ball then coat it evenly in a mix of 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. If you love a good snickerdoodle recipe or are into delicious cookie recipes, you definitely need to try these out.

Why I Like this Recipe

I like this recipe because it’s really simple to make even if I’m not a pro in the kitchen. It doesn’t take forever and the steps are pretty straightforward so I can whip up a batch whenever I’m in the mood for something sweet.

I love the mix of flavors – the buttery dough paired with the cinnamon sugar makes them super tasty and really satisfying. Even though it’s not exactly the traditional way since it uses baking powder instead of cream of tartar, it still gets the job done and tastes amazing.

The cookies come out chewy and soft which is exactly what I look for in a treat. It’s that perfect texture that makes each bite feel like home-baked goodness.

I also really enjoy the fact that I can share these with friends and family. They always comment on how inviting and delicious they look, and that little bit of pride in making something so homely really makes the effort worth it.

Ingredients

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All purpose flour provides carbohydrates for energy and structure, yet it’s low in fiber and protein.
Baking powder helps cookies rise and lighten texture, though it doesn’t add much taste or nutrition.
Unsalted butter adds richness and moistness with its fats, enhancing flavor without extra salt.
Granulated sugar gives sweetness and quick energy, crucial for flavor and a crisp edge.
Eggs act as a binder and protein source, adding moisture and helping cookies hold together.
Vanilla extract boosts the flavor profile with a warm, sweet aroma that enhances overall taste.
Ground cinnamon brings a spicy note, balancing the sweetness with a touch of natural warmth.

Ingredient Quantities

2 3/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. Meanwhile, in a large bowl, cream the softened butter and 1 1/2 cups granulated sugar until it’s light and fluffy.

4. Beat in the eggs one at a time and stir in the vanilla extract until well mixed.

5. Gradually add the dry ingredients to the butter mixture. Mix until just combined, don’t overdo it.

6. In a small bowl, combine 1/4 cup granulated sugar with the ground cinnamon.

7. Scoop out spoonfuls of the dough and roll each ball in the cinnamon sugar mixture until fully coated.

8. Place the cookie dough balls about 2 inches apart on the prepared baking sheet.

9. Bake for 10 to 12 minutes until the edges are just beginning to turn golden.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. A medium mixing bowl for the dry ingredients
5. A large mixing bowl for creaming the butter and sugar
6. A small mixing bowl for the cinnamon sugar mix
7. A whisk
8. An electric mixer
9. Measuring cups and spoons
10. A spoon or cookie scoop for portioning the dough
11. A wire cooling rack for cooling the cookies

FAQ

Q: Can I make this recipe gluten-free?

A: Yup, you can try using a gluten-free blend, but it may change the texture a bit so you might need to tweak the liquid amount.

Q: What does the baking powder do in these cookies?

A: Baking powder helps the cookies rise and gives em a lighter texture, so it is important that its fresh.

Q: How should I store my snickerdoodles?

A: You should store them in an airtight container at room temp for about a week, or freeze them for longer term.

Q: What if my butter is too soft?

A: If your butter is too soft, consider putting it in the fridge for a few minutes to firm up a bit so it mixes better with the sugar.

Q: Can I use margarine instead of butter?

A: Yes, you can use margarine but the flavor and texture might not be exactly the same as if you used unsalted butter.

Snickerdoodle Cookies (without Cream Of Tartar) Recipe Substitutions and Variations

All purpose flour: Try using spelt flour or whole wheat pastry flour instead; keep in mind it might change the texture a bit
Baking powder: If you dont have any, you can use self rising flour instead (just skip the added salt) for a similar lift
Unsalted butter: You can swap this with an equal amount of margarine or coconut oil, though coconut oil might give your cookies a hint of coconut flavor
Granulated sugar: A mix using brown sugar or even coconut sugar can be used to add a bit more depth in flavor
Eggs: For a vegan twist, try substituting each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water) and let it sit for a few minutes

Pro Tips

1. Make sure your butter is really soft, like room temperature but not melted, cuz if it’s too firm it won’t cream up properly and you might not get that light, fluffy texture you want.

2. When you mix the dry ingredients into the wet stuff, do it slowly and stop as soon as you see no flour anymore, overmixing it can make your cookies tough.

3. Roll your dough in the cinnamon sugar mixture quickly while your hands are still a bit cool, because if the dough gets too warm it might not hold its shape as well.

4. If you find your cookies browning too fast at the edges, try lowering the oven temperature by just a few degrees next time so they bake more evenly.

Snickerdoodle Cookies (without Cream Of Tartar) Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. A medium mixing bowl for the dry ingredients
5. A large mixing bowl for creaming the butter and sugar
6. A small mixing bowl for the cinnamon sugar mix
7. A whisk
8. An electric mixer
9. Measuring cups and spoons
10. A spoon or cookie scoop for portioning the dough
11. A wire cooling rack for cooling the cookies

Ingredients

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

Directions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Meanwhile, in a large bowl, cream the softened butter and 1 1/2 cups granulated sugar until it's light and fluffy.
Beat in the eggs one at a time and stir in the vanilla extract until well mixed.
Gradually add the dry ingredients to the butter mixture. Mix until just combined, don't overdo it.
In a small bowl, combine 1/4 cup granulated sugar with the ground cinnamon.
Scoop out spoonfuls of the dough and roll each ball in the cinnamon sugar mixture until fully coated.
Place the cookie dough balls about 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes until the edges are just beginning to turn golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.