Dessert

Snickerdoodle Cookies without Cream of Tartar Recipe

ByAiden Wells February 7, 2026February 7, 2026

Introduction

These Snickerdoodle cookies are a delightful twist on the classic recipe, made without cream of tartar but still wonderfully soft and cinnamon-spiced. Perfectly chewy with a crisp cinnamon-sugar coating, they’re easy to make and a guaranteed crowd-pleaser.

Two white plates filled with soft, round snickerdoodle cookies dusted with golden brown cinnamon sugar; one plate holds seven cookies stacked and overlapping on the right side, while the smaller plate on the left contains three cookies, one slightly broken, with two cinnamon sticks resting on top; a glass bottle of milk sits above the smaller plate, all arranged on a white marbled surface with a red and white striped cloth beneath the plates and bottle; photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (room temperature)
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla
1 ½ cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar (for topping)
2 teaspoons cinnamon (for topping)

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, beat the butter and ¾ cup granulated sugar with an electric mixer until light and fluffy.
Step 3: Add the egg and vanilla, beating until the mixture is well combined.
Step 4: Gradually add the flour, cornstarch, baking powder, baking soda, and salt to the butter mixture, mixing until fully incorporated.
Step 5: Use a medium cookie scoop to portion out the dough, then roll each portion into a ball using your hands.
Step 6: In a small bowl, whisk together ¼ cup granulated sugar and 2 teaspoons cinnamon. Roll each dough ball in this cinnamon-sugar topping until fully coated.
Step 7: Arrange the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart.
Step 8: Bake the cookies for 10 minutes. They should be thick and puffy and will slightly sink as they cool.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Tips & Variations

For a softer cookie, substitute half the butter with shortening.
Try adding a pinch of nutmeg to the cinnamon-sugar topping for extra warmth.
If you want a crispier cookie, bake for an additional 1-2 minutes, watching carefully to avoid burning.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm briefly in an oven at 300 degrees Fahrenheit or enjoy them at room temperature.

How to Serve

The image shows soft, round cookies resting on a metal cooling rack over a white marbled surface. Each cookie has a golden-brown top layer with a coarse sugar and cinnamon sprinkle that creates a textured, slightly crusty look. The cookies have a light yellow base layer that appears fluffy and soft, with slight cracks visible on the surface. The close-up view highlights the fine sugar crystals and cinnamon specks on the top, giving the cookies a homemade and warm appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cornstarch?

Yes, cornstarch helps keep the cookies tender, but you can omit it if needed; the texture may be slightly different, more crisp than soft.

Why is there no cream of tartar in this recipe?

This version uses baking powder and baking soda to achieve the classic snickerdoodle texture and tang without relying on cream of tartar, making it simpler and more accessible.