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snickerdoodle recipe without cream of tartar on white plate with tray of snickerdoodle cookies in background

Snickerdoodles Without Cream of Tartar

Want to make delicious and easy snickerdoodles without cream of tartar? This snickerdoodle cookie recipe is made with easy pantry ingredients! Super soft, chewy and packed with cinnamon flavor. The perfect simple cookie recipe to make with kids!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Calories 140kcal
Author Aubrey
Cost $8


  • large baking sheet, oven safe parchment paper or silicone baking mat


Snickerdoodle Cookie Dough(without cream of tartar)

  • cups all-purpose white flour (see notes to measure flour)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened to room temperature or melt in microwave for about 30 seconds)
  • ½ cup + 3 tbsp granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste or vanilla extract
  • teaspoon lemon juice

Snickerdoodle Cinnamon andSugar Coating

  • 2 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon


  • Preheat oven to 350°F.
  • Line large cookie baking sheet with silicone baking mat or parchment paper. If you do not have either, grease your baking sheet with oil or butter.
  • Mix cinnamon and sugar topping in small bowl. Set aside.
  • Tip to Measure Flour: When you measure your flour, do not scoop it out directly as that can lead to using more flour than is needed. To correctly measure your flour, give the flour a stir with a fork or a whisk to loosen it. Spoon the flour into cup until it is heaping, then level with the flat side of a knife.
  • In a large bowl beat together butter, sugar, egg, vanilla bean paste or vanilla extract and lemon juice.
  • In second large bowl, combine flour, baking soda, cinnamon and salt. Mix thoroughly.
  • Add dry ingredients to wet and combine using beater until combined. The dough will look like crumbly little balls.
  • Using your hands, mold the dough into one large ball of snickerdoodle cookie dough.
  • Using cookie scoop or your hands, form 12 evenly sized cookie balls (the balls will be slightly smaller than the size of a golf ball).
  • Roll each cookie ball in your cinnamon sugar mixture. Place evenly spaced on your baking sheet.
  • Bake for approximately 12-3 minutes. Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack.


Vegan and Other Substitutions
Unsalted Butter: If you only have salted butter on hand, you can omit salt from recipe. For a vegan modification, you can substitute vegan butter.
Egg: Any type of egg can be used for this recipe. For vegan modification, you can use a flax egg (mix 1 tablespoon flaxseed meal and 2.5 tablespoon water, allow to rest for 5 minutes to thicken)


Calories: 140kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 147mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg