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Snickerdoodle Recipe Without Cream of Tartar

Snickerdoodle recipe without cream of tartar is a feast of flavour that everyone can easily prepare in their home kitchen, offering a delicious cookie experience. Unlike traditional snickerdoodle recipes, this version draws attention with its cream of tartar-free texture, while at the same time having a light and delicious texture.

Usually preferred with coffee or hot tea, snickerdoodle leaves an unforgettable taste on the palate with the special ingredients in its recipe. This recipe, which can be made at home with practical and simple ingredients, is a candidate to be the favourite of everyone looking for a snack cookie.

The snickerdoodle recipe without tartar cream represents a homemade flavour feast. The highlight of this recipe is that it shows how to achieve a deliciously soft and tender consistency without the use of cream of tartar.

This makes it an ideal alternative for those looking for a lighter version of the recipe or for those who do not have certain ingredients in their kitchen. Starting with the simple ingredients of flour, sugar, salt and cinnamon, this cookie adventure has a very user-friendly recipe, especially for those who are new to cookie making.

The snickerdoodle recipe without cream of tartar attracts attention not only for its flavour, but also for being easy and quick to prepare. The step-by-step simplicity of the recipe makes it very attractive for those who are new to cookie making or those looking for a quick dessert after a busy day.

These delicious cookies are perfect for spicing up coffee breaks or as a gift for loved ones. The snickerdoodle recipe without tartar cream, which is a candidate to be the favourite of those looking for a simple but effective taste, is waiting for everyone who wants to enjoy making cookies at home.

Snickerdoodle Recipe Without Cream of Tartar

Recipe by Burcu YavuzCourse: Cookie


Prep time


Cooking time






  • 1 cup butter (at room temperature)

  • 1 water glass granulated sugar

  • 1/2 cup brown sugar

  • 2 large size eggs

  • 1 teaspoon vanillin extract

  • 3 cups flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • For Topping:
    2 tablespoons granulated sugar

  • 1 teaspoon cinnamon


  • Preheat the oven to 180°C (160°C in a fan oven) and line a baking tray with greaseproof paper.
  • In a large bowl, beat the butter with the granulated sugar and brown sugar until creamy.
  • Add the eggs one by one, mixing well after each addition. Add the vanillin extract and mix.
  • In a separate bowl, mix the flour, baking powder and salt. Add this mixture to the butter mixture and mix until you get a soft dough.
  • Pick walnut sized pieces from the dough and roll them. Roll these pieces in a mixture of granulated sugar and cinnamon.
  • Place the prepared cookie doughs on the tray with greaseproof paper.
  • Bake in the preheated oven for 10-12 minutes or until the edges turn slightly golden.
  • Leave the hot cookies to cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.
  • Serve the cooled snickerdoodle cookies without tartar cream or store in an airtight container.


  • Butter Temperature: Using softened butter at room temperature directly affects the consistency and softness of the dough. Soft butter makes the cookies lighter and fluffier.
  • Egg Temperature: Having eggs at room temperature also helps the dough to get a better consistency. Also, it is important to add the eggs one by one and mix each one well.
  • Flour Measurement: When measuring the flour, it is important to use the full measure in order to balance the consistency of the dough. Too much flour can cause the cookies to harden.
  • Cinnamon and Sugar Mixture: The cinnamon and sugar mixture applied on the cookies both increases the flavour and provides the characteristic snickerdoodle appearance. Press down lightly to evenly distribute the mixture over the cookies.
  • Baking Time: It is important to bake the cookies until the edges are slightly golden brown. Keeping them in the oven for a few more minutes will ensure that the cookies are soft and crispy on the inside.
  • Monitoring During Baking: Keep a close eye on the cookies in the oven and keep the baking time short. The cookies gain a better consistency by resting on the tray for a few minutes after coming out of the oven.
  • Cooling the Dough: Cooling the cookies you have shaped from the dough in the refrigerator for a while before baking helps the cookies to keep their shape and reduces the risk of spreading during baking.
  • Better Storage: To preserve the freshness and softness of the cookies, it is important to store them in an airtight container. If you are not going to consume the cookies for several days, storing them in the freezer is also an option.
  • By taking these tips into account, you will be able to follow the snickerdoodle recipe without cream of tartar more successfully and get delicious cookies. Happy baking!

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