I perfected a Snickerdoodle Recipe that swaps baking powder for cream of tartar, and the cinnamon-sugar coating conceals a clever trick you’ll be curious about.

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I almost didn’t believe a snickerdoodle could be as good without the usual tang, but this version made with baking powder proves me wrong. They’re sweet, chewy, and rolled in cinnamon and sugar, and the mouthfeel owes a lot to unsalted butter softened that keeps each bite rich.

I keep catching myself staring at the crackled tops, wondering why something so simple feels a little sneaky. If you like Cinnamon Sugar Cookies or you pore over Snickerdoodle Cookie Recipes for that one perfect bite, this batch will make you curious enough to steal one before anyone notices.

Ingredients

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Butter: Adds rich flavor and tender texture, mostly fat few vitamins or fiber.
Sugar: Pure carbs that sweeten and brown, no protein or fiber, addictive sometimes.
Eggs: Provide structure, protein and moisture, helps bind the batter.
All purpose flour: Main source of carbs and gluten, gives chew and body to cookies.
Baking powder: Leavens by releasing air, makes cookies lighter not denser.
Ground cinnamon: Adds warm spice and aroma, tiny antioxidants, not sweet but fragrant.
Salt: Enhances flavor and balance, small amount improves sweetness and depth.
Cornstarch: Optional for softer center, adds tenderness without changing flavor much.

Ingredient Quantities

1 cup (226 g) unsalted butter softened

1 1/2 cups (300 g) granulated sugar

2 large eggs room temperature

1 tsp vanilla extract

2 3/4 cups (345 g) all purpose flour

2 tsp baking powder

1/2 tsp fine salt

1/4 cup (50 g) granulated sugar for rolling

2 tsp ground cinnamon for rolling

1 tbsp cornstarch optional for a softer center

How to Make this

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1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper, set aside; measure flour by spooning into the cup and leveling off so you dont end up with dry, crumbly dough.

2. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer.

3. Beat in 2 large room temperature eggs one at a time, scraping the bowl, then stir in 1 tsp vanilla extract until combined.

4. Whisk together 2 3/4 cups (345 g) all purpose flour, 2 tsp baking powder, 1/2 tsp fine salt and if using 1 tbsp cornstarch; the cornstarch helps give a softer center.

5. Gradually add the dry mix to the wet, mixing on low until just combined, dont overmix or you’ll get tough cookies.

6. If the dough feels very soft or sticky chill it 30 to 60 minutes; chilled dough spreads less and gives better cracks.

7. In a small bowl combine 1/4 cup (50 g) granulated sugar and 2 tsp ground cinnamon for rolling. Scoop dough into roughly 1 to 1 1/4 inch balls, roll each in the cinnamon-sugar and place on the prepared sheets about 2 to 3 inches apart; gently press each ball down a tiny bit so they bake more evenly.

8. Bake one sheet at a time in the middle rack for about 9 to 11 minutes, until edges are set and centers still look slightly soft; push the time toward 11 for bigger balls, less for smaller.

9. Let cookies cool on the baking sheet for 2 to 5 minutes so they finish setting, then transfer to a wire rack to cool completely; for chewier centers take them out while centers are still a touch soft.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheets and parchment paper
3. Large mixing bowl and a small bowl for the cinnamon sugar
4. Electric mixer (hand or stand)
5. Measuring cups and spoons (spoon flour into the cup and level off so you dont end up with dry dough)
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Kitchen scale (optional but handy for accurate measurements)

FAQ

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

2 3/4 cups (345 g) all purpose flour

2 tsp baking powder

1/2 tsp fine salt

1/4 cup (50 g) granulated sugar for rolling

2 tsp ground cinnamon for rolling

1 tbsp cornstarch, optional for a softer center

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone mat.

In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy. You can do this with a stand mixer or a hand mixer. Scrape the bowl once or twice.

Add eggs one at a time, mixing well after each. Stir in the vanilla.

In a separate bowl, whisk the flour, baking powder, salt, and the optional cornstarch so it is evenly mixed.

Gradually add the dry mix to the wet, mixing just until combined. Don’t over mix or the cookies can get tough.

In a small bowl mix the 1/4 cup sugar and 2 tsp cinnamon for rolling.

Scoop dough into about 1.5 tablespoon to 2 tablespoon balls. Roll each ball in the cinnamon sugar until well coated. If your dough is sticky chill for 10 minutes first.

Place dough balls about 2 inches apart on the prepared sheets. If you want taller cookies chill the scooped dough for 20 to 30 minutes before baking.

Bake 9 to 11 minutes until edges are set and the tops look slightly underbaked. They will continue to set on the hot sheet. Don’t over bake if you want soft centers.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Q: Can I skip the cornstarch? A: Yes, you can skip it. Without cornstarch cookies will be a tad chewier and less pillowy, but still good.

Q: Why no cream of tartar? A: This recipe uses baking powder for leavening. Cream of tartar gives a slight tang and helps texture, but baking powder gives rise without it.

Q: My cookies spread too much. What happened? A: Dough was either too warm or over creamed, or your oven was too cool. Chill dough for 20 minutes and make sure butter wasn't melting.

Q: How do I get a soft center and crisp edge? A: Bake until edges are set but centers still look slightly underdone, then cool on the sheet for 4 to 5 minutes. Using the cornstarch also helps keep centers soft.

Q: Can I freeze the dough? A: Yes. Scoop and freeze on a tray, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Q: Can I make these vegan? A: You can try swapping butter for a firm vegan butter and use flax eggs (2 tbsp ground flax + 6 tbsp water), but texture and flavor will change a bit.

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

Unsalted butter (1 cup): use salted butter 1:1 but cut the recipe salt to about 1/4 tsp, or swap for vegetable shortening 1:1 for taller, less spread cookies (flavor will be milder). If you want a chewier, slightly tropical note, use solid coconut oil 1:1 and chill the dough a bit more to stop excess spreading.
Granulated sugar (1 1/2 cups): replace all or half with light brown sugar 1:1 for a chewier, more caramel flavor. Coconut sugar works 1:1 too, gives a darker color and subtle caramel, but cookies may be a touch drier so watch bake time.
Eggs (2 large): make flax eggs for egg-free: mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes, use for the 2 eggs. Or use 1/2 cup unsweetened applesauce total, but the cookies will be softer and a bit more cake-like.
All purpose flour (2 3/4 cups): for extra tender cookies, mimic cake flour by removing 2 tbsp flour per cup and adding 2 tbsp cornstarch, sift well. For gluten free, use a 1:1 GF all purpose blend (with xanthan gum) but chill the dough first because it can be more fragile.

Pro Tips

1) Weigh the flour if you can, dont just scoop. Spoon-and-level is okay but a scale keeps your dough consistent from batch to batch, otherwise they can turn out dry or crumbly.

2) If your butter gets too soft, pop the whole bowl in the fridge for 10 to 15 minutes before mixing. Too-soft butter makes greasy, flat cookies. Room temp eggs help everything emulsify better so don’t add cold ones right into over-soft butter.

3) Chill the dough even if it seems manageable, it really helps them keep shape and get those pretty cracks. Also try baking one tray at a time on the middle rack and use an oven thermometer, ovens lie and small temp differences change texture a lot.

4) For texture control: add that cornstarch for a softer center, or flatten the balls a bit more and bake a hair longer if you want crispier edges. Roll in coarse sugar for extra crunch and press the dough balls gently so they bake evenly.

Snickerdoodle Cookies (without Cream Of Tartar) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected a Snickerdoodle Recipe that swaps baking powder for cream of tartar, and the cinnamon-sugar coating conceals a clever trick you'll be curious about.

Servings

servings

Calories

124

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheets and parchment paper
3. Large mixing bowl and a small bowl for the cinnamon sugar
4. Electric mixer (hand or stand)
5. Measuring cups and spoons (spoon flour into the cup and level off so you dont end up with dry dough)
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Kitchen scale (optional but handy for accurate measurements)

Ingredients

1 cup (226 g) unsalted butter softened
1 1/2 cups (300 g) granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
2 3/4 cups (345 g) all purpose flour
2 tsp baking powder
1/2 tsp fine salt
1/4 cup (50 g) granulated sugar for rolling
2 tsp ground cinnamon for rolling
1 tbsp cornstarch optional for a softer center

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper, set aside; measure flour by spooning into the cup and leveling off so you dont end up with dry, crumbly dough.
In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer.
Beat in 2 large room temperature eggs one at a time, scraping the bowl, then stir in 1 tsp vanilla extract until combined.
Whisk together 2 3/4 cups (345 g) all purpose flour, 2 tsp baking powder, 1/2 tsp fine salt and if using 1 tbsp cornstarch; the cornstarch helps give a softer center.
Gradually add the dry mix to the wet, mixing on low until just combined, dont overmix or you'll get tough cookies.
If the dough feels very soft or sticky chill it 30 to 60 minutes; chilled dough spreads less and gives better cracks.
In a small bowl combine 1/4 cup (50 g) granulated sugar and 2 tsp ground cinnamon for rolling. Scoop dough into roughly 1 to 1 1/4 inch balls, roll each in the cinnamon-sugar and place on the prepared sheets about 2 to 3 inches apart; gently press each ball down a tiny bit so they bake more evenly.
Bake one sheet at a time in the middle rack for about 9 to 11 minutes, until edges are set and centers still look slightly soft; push the time toward 11 for bigger balls, less for smaller.
Let cookies cool on the baking sheet for 2 to 5 minutes so they finish setting, then transfer to a wire rack to cool completely; for chewier centers take them out while centers are still a touch soft.

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.