Chewy Snickerdoodle Cookies (without cream of tartar)

Disclaimer: This post may contain affiliate links. Please read our privacy policy.

Snickerdoodle cookies are a classic soft and chewy cookie coated in a generous layer of cinnamon Sugar. This snickerdoodle cookie without cream of tartar creates a warm and comforting melt-in-your-mouth cookie that offers a balance of sweetness and spice. From holiday gatherings to everyday indulgences, this easy snickerdoodle cookie recipe is one to keep! 

One reader, Kellie, commented: “By far the best snickerdoodle cookies I have had, these are definitely a keeper thank you for sharing!”

Why I love this recipe:

• This recipe does not use cream of tartar which I appreciate because it’s an ingredient that is not often used. You can still enjoy this simple snickerdoodle cookie without it!
• They’re easy to make. The dough comes together quickly. The hardest part is waiting of them to chill.
• They’re wonderful for the holidays! I adore all types of cookies, but I do find that I enjoy snickerdoodles around the holidays given their warm and comforting flavors.
• These cookies puff up so nicely and have the most delicious chewy melt-in-your-mouth texture.

The Ingredients:

Here’s a list of all the ingredients to make this snickerdoodle cookie recipe along with a few notes about each one.

• All-purpose flour: AP flour provides structure for the cookies.
• Baking powder: Baking powder helps the cookies puff up and is used instead of cream of tartar.
• Salt: A little salt enhances the cookie’s taste.
• Cinnamon: Can’t have snickerdoodle cookies without cinnamon! Cinnamon is used to spice the cookie dough and also used to roll the cookies in before baking.
• Unsalted butter: Butter gives such a nice flavor and is also necessary for this recipe. I use unsalted butter so I can control the amount of salt in the recipe. Make sure it is room temperature so it mixes easily.
• Granulated sugar: Granulated sugar is used to sweeten the cookie dough and is used in the cinnamon sugar to roll the cookies in before baking
• Dark or light brown sugar: Brown sugar sweetens the cookies and adds a touch of caramel flavor. It also adds moisture which helps develop a chewy cookie. I like using dark brown sugar, but light would work, too.
• 2 large eggs: The eggs bind all the ingredients together.
• Pure vanilla extract: Vanilla extract adds a touch of flavor and depth to the overall cookie

How to make Snickerdoodle Cookies:

1. In a bowl, mix together the dry ingredients: flour, baking powder, salt, cinnamon and baking powder.
2. Using a mixer, cream together butter, granulated sugar and brown sugar. Then add eggs and vanilla and continue mixing, scraping down sides of the bowl as neccessary.
3. Next, slowly mix in the bowl of dry ingredients just until incorporated. Do not over-mix.
4. Chill the dough so it’s easy to measure and roll into a ball.
5. Once the dough has chilled, use a cookie dough scoop to measure the dough, roll into a ball and then roll into a bowl of cinnamon sugar.
6. Bake for about 10 minutes until puffed up and slightly crisp along the edges. Let cool before removing cookies off of cookie sheet.

Tips for success:

• Always readthrough the recipe first. This prevents mistakes.
• Gather all your ingredients and measure before starting. This helps reduce messes and mistakes.
• Do not over-mix the cookie dough. Over-mixing cookie dough will make the cookies tough and flat.
• Do not over-bake. Over baking will results in a crispier cookie. Cookies often continue baking on the hot cookie sheet after they are taken out of the oven. All ovens are different so watch the first batch to know exactly how long to bake them – this will most likely be between 10-15 minutes. They will puff up and might even crack a little.

More delicious snickerdoodle and cinnamon flavored desserts:

If you enjoy, cinnamon forward desserts, here are a few more recipes I think you will enjoy!

• Pumpkin Snickerdoodle Bars
• Cinnamon Coffee Cake Muffins
• Cinnamon Crumb Cake 

Continue to Content

Yield: 35 cookies

Snickerdoodle Cookies (no cream of tartar)

Print

Snickerdoodle Cookies are a soft and chewy cookie coated in a generous layer of cinnamon sugar and baked until puffy. Each bite offers a warm and comforting balance of sweetness and spice!

Prep Time 25 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup dark brown sugar (light brown sugar will work, too)
• 2 large eggs, room temperature
• 1/2 teaspoon pure vanilla extract

Cinnamon Sugar

Toggle ingredient group

• 3 tablespoons granulated sugar
• 2 1/2 teaspoons cinnamon

Instructions

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a non-stick baking mat.
2. In a bowl, mix together dry ingredients – flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
3. In a mixer fitted with a paddle attachment (hand-held mixers work too), cream together room temperature butter, granulated sugar and brown sugar until light and fluffy, about 1 minutes. Next add vanilla extract and eggs one at a time, mixing after each. Scrape down sides of the bowl as necessary.
4. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix!
5. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
6. To make the cinnamon sugar, mix 3 tablespoons sugar and 2 1/2 teaspoons cinnamon in a bowl.
7. Measure about 1 1/2 tablespoons of dough using a cookie dough scoop, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes (mine baked for 9). I’ve had a few comments about them not being fully baked at 10 minutes. Every oven is different so it may take longer for your cookies to fully bake through. I suggest starting at 10 minutes and then watch them from there. However, you do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.

Notes

Cookies can be frozen for up to 3 months. Cookie dough can be frozen for up to 3 months. Cookies are best to be enoyed within 3 days of baking and stored in an airtight container at room temperature.

Nutrition Information:

Yield:

35

Serving Size:

1
Amount Per Serving:Calories: 175Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gCholesterol: 26mgSodium: 116mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 2g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

recipe adapted from Two Peas & Their Pod