Recipe

Snickerdoodles Without Cream of Tartar

Soft, chewy snickerdoodles with crisp edges and a cinnamon-sugar hug, made with baking powder instead of cream of tartar.

By Matt Campbell

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4.8

A stack of cinnamon-sugar snickerdoodle cookies on a ceramic plate on a warm-toned kitchen table with soft natural window light

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Snickerdoodles are the cookie equivalent of putting on your comfiest sweatshirt. Cinnamon perfume, crackly tops, that buttery chew in the middle, and edges that get just crisp enough to make you go back for “one more” and then somehow you are holding three cookies. The only problem is the classic recipe loves to call for cream of tartar, and it is basically the pantry item that disappears right when you need it.

So here is the good news: you can make legitimately great snickerdoodles without cream of tartar. We swap in baking powder to handle the lift and keep the cookie thick and tender. You still get the signature cinnamon-sugar coating and that cozy, old-school flavor. The vibe stays classic. The grocery run does not happen.

Measured flour, sugar, cinnamon, butter, eggs, and baking powder arranged on a clean kitchen counter ready for baking

Why It Works

No cream of tartar needed: Baking powder provides lift in one easy ingredient.
Soft centers, crisp edges: Slightly underbaking and cooling on the sheet gives you that snickerdoodle texture sweet spot.
Bold cinnamon-sugar flavor: A generous coating plus cinnamon in the dough makes the whole cookie taste like the outside.
Thick cookies that do not puddle: Chilling the dough briefly firms the butter so the cookies bake up tall instead of flat.

Pairs Well With

Storage Tips

Counter: Store cooled cookies in an airtight container for up to 4 days. For the softest texture, they are best in the first 2 to 3 days. Add a small piece of bread to the container if you want them extra soft.

Freeze baked cookies: Freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp for 30 to 60 minutes.

Freeze cookie dough balls: Scoop, roll in cinnamon sugar, then freeze on a sheet pan until solid. Transfer to a bag and freeze up to 2 months. Bake from frozen, adding 1 to 2 minutes to the bake time.

Common Questions

What can I use instead of cream of tartar in snickerdoodles?

For this recipe, use baking powder. Cream of tartar plus baking soda is a common combo in classic snickerdoodles. Baking powder replaces that leavening system in a single ingredient and typically gives you a puffy, tender cookie, especially when it is fresh.

Do these taste like real snickerdoodles?

Yes. The cinnamon-sugar coating is doing a lot of the signature work, and the texture stays chewy and soft. The main difference is a slightly less tangy note than the traditional cream of tartar version. Most people will not miss it, especially with good cinnamon.

Why did my snickerdoodles turn out flat?

Usually it is one of these: butter too warm, dough not chilled, baking powder old, or the pan is hot from a previous batch. Chill the dough 15 to 20 minutes, use a cool sheet pan, and make sure your baking powder is fresh.

Can I skip chilling the dough?

You can, but chilling helps the cookies hold their shape and gives you thicker centers. If you are in a rush, even 15 minutes in the fridge helps.

Can I make them gluten-free?

A good 1:1 gluten-free baking blend usually works here. Let the dough rest 10 minutes before scooping so the flour hydrates, and expect the cookies to be a touch more delicate when hot.

How do I know when they are done?

Look for set edges and a center that still looks a little soft and puffy. They continue to set as they cool on the sheet, which is how you keep that chewy middle.

Does baking powder type matter?

Any regular baking powder works. If you are sensitive to aftertaste, an aluminum-free baking powder can taste a little cleaner. Either way, freshness matters most. If yours has been open forever, replace it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls (1 large, 1 small)
Hand mixer or stand mixer (a sturdy whisk works too, just bring energy)
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper or a silicone baking mat
Cookie scoop (about 1 1/2 tablespoons) or tablespoon
Wire cooling rack

I cannot tell you how many times I have been halfway into a baking mood, preheated the oven, and then realized the recipe wants cream of tartar. That is when the bargaining starts. Do I go to the store? Do I pivot to brownies? Do I pretend snickerdoodles were never the plan?

This version is my truce with the pantry. It keeps the snickerdoodle spirit fully intact, but uses ingredients I actually keep around. It is the kind of recipe I like for real life: low drama, high reward, and the cinnamon-sugar situation is aggressively comforting.