Want to make snickerdoodle cookies but you have no cream of tartar? Don't worry, these snickerdoodles without cream of tartar are just as chewy, fluffy and soft as the traditional recipe. Easy to make with just a simple substitution of baking powder and lemon juice. No chill time for these simple cinnamon sugar Christmas cookies your family will devour!
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During the holidays the last thing you want to do is buy a special ingredient (or worse make a run to the busy store) for a recipe. That is why snickerdoodles without cream of tartar have a special place in my recipe box!
They are a classic Christmas cookie that uses a few simple swaps to create the delicious flavor and texture of a snickerdoodle. Whip these up along with my dairy free sugar cookies and chocolate chip cookies and you'll have the best easy Christmas cookies to fill your family's bellies!
What Makes This Recipe Work
- No special ingredients or unnecessary trips to the grocery store! Using items you already probably have in your pantry, baking powder and lemon juice work as a simple substitute. Also, this recipe is made without baking soda, brown sugar or shortening!
- Simple Christmas cookie recipe to make from scratch with your family. You can even mix the ingredients by hand if you don't have or want to use your stand mixer or electric mixer!
- Easy recipe to make for cookie exchanges, walks or holiday parties.
- Chewy and fluffy: chewy and soft middles with crispy and puffed edges.
- Customizable! Create your own combinations by adding in pumpkin spice, chocolate chips, cocoa powder or whatever add-ins you prefer. Can easily be made into a gluten free cookie recipe.
- Quick to prepare and bake! There is zero chill time and you can have a batch baked up in just 8 minutes.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Butter: If you are using salted butter versus unsalted butter, reduce the salt to ¼ tsp.
How to Make Snickerdoodle Cookies Without No Cream of Tartar
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Begin by mixing together dry ingredients in a medium bowl. Cream together sugar and room temperature butter until creamy but not over-mixed.
Add in eggs, one at a time, followed by vanilla extract and lemon juice. Scrape down sides and mix until just combined.
Use a small cookie scoop to scoop out approximately 48 cookie dough balls. Roll in cinnamon sugar mixture before placing 2 inches apart on a cookie sheet lined with parchment paper and baking at 350F for approximately 8 minutes.
Expert Tips
- Before you bake: As with all holiday baking, be sure to check the expiration of your ingredients prior to beginning. Baking powder can expire and rather than go bad it becomes ineffective and won't allow the cookies to rise and become fluffy yet chewy.
- Troubleshoot flat cookies: If your cookies are flat it is likely that the butter is too soft. Try adding in up to ½ cup of flour, ¼ cup at a time, to the cookie dough. Alternatively, can also chill the mixture for an hour.
- Storage: Store in an airtight container for up to 3 days on the countertop.
- Freezer: You can freeze snickderdoodles in a freezer safe container for up to 3 months.
- Small Batch Instructions: This recipe makes about 48 small cookies. If you quarter the ingredients you can make a small batch of cookies or half the recipe to make a small batch of larger cookies.
- Gluten Free: You can make snickerdoodles gluten free by using a gluten free baking flour such as Bob's Red Mill 1-1 baking flour or King Arthur's Gluten Free Baking flour.
- Dairy Free: Make them dairy free by using vegan butter.
- Pumpkin: Substitute pumpkin spice for cinnamon to make pumpkin spice snickerdoodles.
FAQs
Make sure cookies are completely cooled before freezing. Label freezer-safe containers carefully with the date, ingredients and use by date. Have ample freezer space to store cookies and not damage them. Bring them out about 30 minutes prior to eating to fully defrost before serving. Cookies will store in the freezer for up to 3 months.
According to Mashed, it works to add stability and fluffiness to the cookies while also giving them the tangy flavor they are known for.
It is very important not to over-bake them. You want to bake them until just done and then allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
If you followed the recipe then check the expiration on your baking powder. Also be sure that you store them in an airtight container so they do not dry out.
To ensure they do not fall flat you can substitute 2 teaspoon baking powder plus 1 teaspoon of lemon juice. Also be sure to use enough flour as cookies can fall flat when the flour to butter ratio is off.
In this recipe I do not recommend substituting flours. If you want an almond flour cookie recipe, try out this recipe for almond flour chocolate chip cookies.
Related Recipes
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Snickerdoodles Without Cream of Tartar
Ingredients
Dry Ingredients
- 2 ¾ cups all purpose flour Add up to ½ cup extra (¼ cup at a time) if processed dough seems too moist.
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups butter softened to room temperature, not melted or overly soft
- 2 cups sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon lemon juice
Cinnamon Sugar Mixture
- ¼ cup sugar
- 1.5 tablespoon cinnamon
Instructions
- Preheat oven to 350F. In a medium bowl, mix together dry ingredients (flour, baking powder, salt) and set aside.
- Combine butter and two cups of sugar in a stand mixer until light and fluffy. Add eggs one at a time. Add in vanilla and lemon juice.
- Add dry ingredients in three parts. Scrape the sides of bowl each time and mix until just blended.
- Combine cinnamon and sugar mixture ingredients in a shallow dish. Using a mini cookie scooper, scoop out 48 cookie dough balls. Roll each ball in cinnamon sugar mix and place onto ungreased cookie sheet lined with parchment paper.
- Bake for 8 minutes or until lightly browned on the edges. Cool on baking sheet for 5 minutes and then move to a cooling rack to cool.
Notes
- Before you bake: As with all holiday baking, be sure to check the expiration of your ingredients prior to beginning. Baking powder can expire and rather than go bad it becomes ineffective and won't allow the cookies to rise and become fluffy yet chewy.
- Troubleshoot flat cookies: If your cookies are flat it is likely that the butter is too soft. Try adding in up to ½ cup of flour, ¼ cup at a time, to the cookie dough. Alternatively, can also chill the mixture for an hour.
- Storage: Store in an airtight container for up to 3 days on the countertop.
- Freezer: You can freeze snickderdoodles in a freezer safe container for up to 3 months.
- Small Batch Instructions: This recipe makes about 48 small cookies. If you quarter the ingredients you can make a small batch of cookies or half the recipe to make a small batch of larger cookies.
- Gluten Free: You can make snickerdoodles gluten free by using a gluten free baking flour such as Bob's Red Mill 1-1 baking flour or King Arthur's Gluten Free Baking flour.
- Dairy Free: Make them dairy free by using vegan butter.
- Pumpkin: Substitute pumpkin spice for cinnamon to make pumpkin spice snickerdoodles.
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kayla says
Love this recipe but mine needed a lot of extra baking time not sure what i did wrong
Lyndsey Piccolino says
Sorry it took more time! Every oven is different.
Sharla says
These cookies were so good. My butter was too soft so the first batch was flat. The second batch I put in little muffin tins like 2 bite brownies. Yummy!
Used pumpkin spice in cookies and rolled them in cinnamon. Wii definitely make again. Just gave to find a way to make them more diabetic friendly.
Lyndsey says
Hi Sharla, thanks so much for trying them! Maybe try a sugar alternative like monk fruit sweetener? Thanks again!