These easy snickerdoodles made without cream of tartar are super soft, buttery, and chewy. This is truly the best snickerdoodle cookie recipe ever, with no chill time required!
Best chewy snickerdoodles without cream of tartar
Snickerdoodles are my favorite type of cookie! They are super soft, chewy, and have the best tangy and sweet flavor combination.
I decided to make this recipe for snickerdoodles without cream of tartar because cream of tartar is not a common ingredient for most people. I like simple and easy recipes, especially ones where you don’t need to buy random ingredients you will use once.
These chewy snickerdoodles made without cream of tartar taste better than the real thing. They have the same classic tangy flavor and chewy texture. They are buttery and soft too.
My friends told me that these were the best snickerdoodle cookies they had ever eaten. They are the perfect dessert that everyone will fall in love with.
Why you’ll love this recipe:
- Snickerdoodles are quick and easy to make.
- There is NO cream of tartar in this snickerdoodle recipe.
- They are chewy, thick, soft, and buttery.
- There is NO CHILL time required.
- These cookies are ready in under 15 minutes.
- Perfect dessert for the Holidays.
- They taste exactly the same as classic snickerdoodles.
- Try these chocolate chip cookies without brown sugar next!
This snickerdoodle cookie recipe made without cream of tartar calls for a handful of simple ingredients. Here is a list, so you have everything prepared:
Snickerdoodle cookies no cream of tartar:
- All-Purpose Flour: You’ll need all purpose flour for this snickerdoodle recipe.
- Salt: I love a classic sweet and salty combination. Add in 1 teaspoon of salt to give these cookies the perfect taste.
- Baking Powder: Since we are not using cream of tartar in this snickerdoodle cookie recipe, we need extra baking powder to get that chewy texture – add in 2 teaspoons.
- Sugar: I used granulated sugar for this recipe, also known as white cane sugar.
- Maple Syrup: Next, add in pure maple syrup to make these snickerdoodles extra soft and chewy. This is my secret ingredient!
- Butter: You’ll need unsalted butter to make these cookies soft and buttery. They are simply delicious.
- Egg: This recipe calls for 1 whole egg plus 1 egg yolk. The egg yolk helps with the chewy texture of these snickerdoodles without needing any cream of tartar.
- Vanilla Extract: Finally, 2 teaspoons of vanilla extract adds the best flavor.
Cinnamon sugar topping:
- Sugar: This cinnamon sugar topping is simple. You need 1/4 cup of white granulated sugar.
- Ground Cinnamon: Plus, cinnamon for taste!
Kitchen tools required
You’ll need a few kitchen utensils to make this recipe – don’t worry, I bet you have all of them already!
- Stand Mixer or Handheld Electric Mixer
- Mixing Bowl
- Two Cookie Baking Sheets
- Parchment Paper
- Measuring Tools: 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make snickerdoodles without cream of tartar
This snickerdoodle recipe is so easy to make. They only take 10 minutes to bake, and the cookie dough comes together in three easy steps: beating the butter and sugar together, adding in the wet ingredients, and mixing in the flour. Here are step-by-step instructions for any level baker with pictures for visual reference:
First, preheat the oven to 375°F and line two cookie sheets with parchment paper.
Then, whisk flour, salt, and baking powder together in a mixing bowl and set aside.
Next, in a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the sugar, maple syrup, and softened butter until creamy combined (about 1 – 2 minutes). Then, beat in egg, egg yolk, and vanilla extract on medium until combined with butter (about 30 seconds).
Now, add in dry ingredients in two parts and beat on low in between each until just combined. Make sure not to overmix the batter, or the cookies with be tough.
In a small bowl, make the cinnamon sugar topping. Then, using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie, and gently roll the dough balls in the cinnamon-sugar topping.
After that, evenly space them out on your lined cookie sheets about 2 inches apart. This recipe makes about 24 – 26 cookies.
Finally, bake for 8 – 10 minutes until puffed up. The cookies should look slightly underbaked, puffy, and soft. They will collapse as they cool. Allow cookies to cool for 10 minutes on the cookie sheet, then transfer to a wire rack.
Enjoy! Snickerdoodles keep for 6 – 7 days in an airtight container at room temperature.
Expert tips for the perfect snickerdoodles:
Here are a few expert tips for baking the softest and chewiest snickerdoodles:
Use room temperature ingredients. Use room temperature butter and eggs because using cold ingredients straight out of the fridge can result in longer baking times and tougher cookies.
Do not overbeat the dough. Overbeating the snickerdoodle cookie dough will result in flatter cookies. It is best to be gentle with the batter and follow the instructions of the recipe so you get the thickest snickerdoodles.
Bake at 375°F, not 350°F. The higher heat bakes the outside of the cookies faster, while leaving the inside soft and chewy. This temperature makes the texture as CLOSE to a classic snickerdoodle with cream of tartar.
Don’t overbake the cookies. These snickerdoodle cookies should look slightly underbaked, puffy, and soft when they come out of the oven. They will collapse and have the perfect soft and chewy texture as they cool.
Let the cookies cool. It’s essential to let these snickerdoodles cool for at least 10 minutes on the baking tray, so they collapse and finish baking. Trust me.
Do they taste different from a classic snickerdoodle?
These snickerdoodles without cream of tartar taste the exact same as classic snickerdoodles. We use extra baking powder in place of the cream of tartar and an egg yolk to give these cookies that classic chewy soft texture. We also use a mixture of white sugar and maple syrup to prevent the sugars from crystallizing.
Frequently Asked Questions
What’s the texture of a snickerdoodle?
Snickerdoodles are chewy, thick, and soft.
What is cream of tartar?
Cream of tartar is a dry white powder commonly used in snickerdoodle cookie recipes to give them their signature tangy flavor and chewy texture. Scientifically, the cream of tartar prevents the sugar from crystallizing as the snickerdoodles bake and cool.
Can I make them gluten free?
You should have no problem substituting the all-purpose flour with gluten free 1-to-1 baking flour. Let me know if you try this in the comments section below!
How do you make snickerdoodles soft and chewy without cream of tartar?
We use an extra egg yolk and baking powder to make these snickerdoodles soft and chewy without using cream of tartar. The egg yolk makes them chewy, and the extra baking powder puffs them up and makes them soft.
Can I double the recipe?
Yes, you can double this recipe. Simply, make sure to bake them in batches on multiple cookie sheets.
Do I need to chill the dough?
No, you do not need to chill snickerdoodle dough before baking. This recipe takes 15 minutes total.
How long to bake snickerdoodles at 375°F?
Bake your snickerdoodles for 8 to 10 minutes at 375°F.
How to store leftovers:
For best results, store leftover snickerdoodles in an airtight container at room temperature for up to 7 days.
If you love this recipe, try these next!
- Chocolate Chip Cookies without Brown Sugar
- Peanut Butter Almond Flour Cookies
- Salted Cowboy Cookies
- Apple Pie Oatmeal Cookies
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Snickerdoodles without Cream of Tartar
- 2 ½ cups all-purpose flour, spooned & leveled
- 1 tsp salt
- 2 tsp baking powder
- 1 cup granulated sugar
- ⅓ cup pure maple syrup
- 2 sticks unsalted butter (1 cup), room tempurature
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 ½ Tbsp ground cinnamon
- Preheat the oven to 375°F and line two cookie sheets with parchment paper.
- In a mixing bowl, whisk flour, salt, and baking powder together and set aside.
- In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the sugar, maple syrup, and softened butter until creamy combined (about 1 – 2 minutes). Beat in egg, egg yolk, and vanilla extract on medium until combined with butter (about 30 seconds).
- Add in dry ingredients in two parts and beat on low in between each until just combined. Make sure not to overmix the batter or the cookies with be tough.
- In a small bowl, add make the cinnamon sugar topping.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, gently roll the dough balls in the cinnamon-sugar topping.
- Evenly space them out on your lined cookie sheets about 2 inches apart. This recipe makes about 24 – 26 cookies.
- Bake for 8 – 10 minutes until puffed up. The cookies should look slightly underbaked, puffy, and soft. They will collapse as they cool. Allow cookies to cool for 10 minutes on the cookie sheet then transfer to a wire rack.
- Enjoy! Snickerdoodles keep for 6 – 7 days in an airtight container at room temperature.
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
Sharing is caring!
Leave a Reply