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Easy snickerdoodle recipe with cinnamon-sugar coated dough balls, baked to golden perfection. Soft butter cookies with cream of tartar for that classic tangy twist.

Snickerdoodle Recipe No Cream of Tartar

These soft snickerdoodles are buttery, chewy, and coated in cinnamon sugar — all without using cream of tartar. The perfect classic cookie made simple, with a slightly tangy twist and cozy flavor in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tbsp ground cinnamon (for rolling)

Equipment

  • stand mixer or hand mixer
  • mixing bowls
  • parchment-lined baking sheets
  • measuring cups and spoons
  • wire cooling rack

Instructions
 

  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
  5. In a small bowl, mix the ¼ cup sugar and cinnamon. Roll dough into 1-inch balls, then coat evenly in the cinnamon-sugar mixture.
  6. Place dough balls 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until edges are lightly golden.
  7. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

Add a dash of nutmeg for warmth, or swap cinnamon for cardamom for a floral twist. Chill sticky dough 15 minutes for easier rolling. Freeze unbaked dough balls to bake fresh anytime!