Snickerdoodle Recipe without Cream of Tartar

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Classic Snickerdoodles Made Simple — No Cream of Tartar Needed

I’m absolutely thrilled to bring a true American classic into my Austrian kitchen — the beloved Snickerdoodle cookie! This Snickerdoodle recipe without cream of tartar is soft in the middle, lightly crisp on the edges, and perfectly coated in cinnamon sugar.

It’s a cozy favorite for Christmas and just as wonderful all year round. You’ll love how simple the ingredients are and how beautifully these cookies come together, even without the traditional cream of tartar.

Ever wondered how to make Snickerdoodles if you don’t have cream of tartar?

Let’s talk about simple cookies. Snickerdoodles are just that for me. They’re easy, comforting, and simply delicious! These wonderful cookies delight young and old alike, no matter the season. When I baked the test batch, the samples disappeared in record time — friends, family, and colleagues all came back asking for more!

Traditionally, a Snickerdoodle recipe calls for cream of tartar and baking soda. But if you live here in Austria (like I do) and don’t have cream of tartar at home, don’t worry.

You can easily use Weinsteinbackpulver, also known as cream of tartar baking powder. It’s a simple and reliable substitute that gives your Snickerdoodle cookies the same soft, chewy texture and delightful flavor Americans know and love.

If you love easy cookie recipes as much as I do, make sure to check out some of my other simple favorites like these Coconut Egg White Cookies, my soft and nutty Haselnussmakronen, and the delightfully rich Leftover Egg Yolk Cookies. For something seasonal, these Soft Pumpkin Cookies are another reader favorite! You’ll find even more inspiration in my Cookie Category — a treasure trove of delicious ideas for every occasion.

So grab your mixing bowl, roll up your sleeves, and let’s bake a batch of these soft, cinnamon-sweet Snickerdoodle cookies together. They’re easy to make, completely irresistible, and bound to become a favorite in your home too.

You’ll have the dough mixed and ready for the oven in under 20 minutes! Ready to start baking?

🥘 Ingredients

• Flour
  • Regular all-purpose flour works perfectly for Snickerdoodles. Make sure to measure it correctly (spoon and level, don’t pack it in!) so your cookies stay soft and tender instead of dry.
• Weinsteinbackpulver or Baking Powder
  • This is the secret behind adapting the traditional American recipe made with cream of tartar and baking soda. In Austria, I use Weinsteinbackpulver, a baking powder made with cream of tartar, which gives the cookies that same soft and chewy texture. If you’re in the U.S., simply use regular baking powder — it works just as well and gives your Snickerdoodles the perfect rise!

• Salt
• Butter
  • Use unsalted butter that’s soft but not melted. Room-temperature butter creams beautifully with sugar and creates that light, fluffy base for your dough.
• Sugar
  • Plain white granulated sugar is all you need here. 
• Eggs
  • Two large eggs.
• Vanilla Extract
• Cinnamon
  • The star of the coating. Choose a good quality ground cinnamon for that cozy, fragrant sweetness.

See the recipe card for quantities

🔪 Instructions

Step 1 – Mix the dry ingredients.

In a medium mixing bowl, whisk together the flour, Weinsteinbackpulver (or baking powder), and salt until everything is well combined. This helps distribute the leavening evenly so your cookies bake up nice and fluffy later.

Step 2 – Cream the butter and sugar.

In a large bowl, beat the softened butter and sugar with a hand mixer (or stand mixer) until light and creamy. This takes about 2 to 3 minutes and gives you that perfect cookie texture we all love!

Step 3 – Add eggs and vanilla.

Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth and glossy — your dough will already smell heavenly at this point!

Step 4 – Combine wet and dry ingredients.

Add the dry ingredients to the butter mixture in two additions, mixing just until a soft dough forms. Don’t overmix here — we want tender cookies, not tough ones.

Step 5 – Chill the dough.

Cover the bowl and let the dough rest in the fridge for about 30 to 60 minutes. This step makes rolling easier and keeps your cookies from spreading too much in the oven.

Step 6 – Preheat the oven and prepare the coating.

Preheat your oven to 190 °C (375 °F) and line two baking sheets with parchment paper. In a small bowl, stir together the cinnamon and sugar for that classic Snickerdoodle coating.

Step 7 – Roll the dough.

Scoop out about one tablespoon of dough per cookie and roll it into smooth balls. Toss each one in the cinnamon-sugar mixture until perfectly coated.

Step 8 – Bake.

Place the coated cookie dough balls on the baking sheets, leaving about 5 cm (2 inches) of space between them. Bake for 8 to 10 minutes, just until the edges are set and the centers look soft and puffy.

Step 9 – Cool and enjoy!

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without losing that soft, chewy center.

💡 Nora’s Baking Tip: Substituting Cream of Tartar

If you’ve ever wondered whether you can always swap cream of tartar for Weinsteinbackpulver or baking powder, here’s the scoop. It depends on what the cream of tartar is doing in your recipe!

In cookies like Snickerdoodles, or in cakes and muffins, cream of tartar is used for leavening together with baking soda — and in that case, you can absolutely replace both with Weinsteinbackpulver or regular baking powder. It gives you the same lovely rise and tender texture.

But if you see cream of tartar in recipes like meringue, frosting, or caramel, that’s a different story. There, it’s used to stabilize egg whites or prevent sugar from crystallizing, and baking powder won’t do the trick. So remember this little rule of thumb:

👉 Use baking powder (or Weinsteinbackpulver) for baked goods like cookies and cakes.
👉 Use cream of tartar itself for delicate things like meringue or syrup.

🍽 Equipment

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Whisk
• Rubber spatula
• Medium cookie scoop (about 1 tablespoon size)
• Two baking sheets
• Parchment paper
• Wire rack

☕ Serving Suggestions (Drink Pairings You’ll Love)

These soft, cinnamon-sugar Snickerdoodles pair beautifully with warm, comforting drinks. Here are some of my favorite cozy companions — perfect to serve with a fresh batch of cookies:

• Orange Cointreau Coffee — The bright citrus notes cut through the sweetness of the cookie and add a festive twist.
• Lumumba Hot Chocolate with Rum — Rich, chocolaty, and just boozy enough to feel like a treat.
• Brown Sugar Mocha — Deep, molasses-sweet chocolate and coffee warmth are dreamy with cinnamon cookies.
• Cozy Cinnamon Dolce Latte — Double cinnamon bliss! The latte echoes the spice in the cookies, making every bite feel extra snug.

Serve a steaming mug alongside a plate of Snickerdoodles, wrap up cookies and drink for friend gifts, or set out a cozy cookie-and-coffee bar at your next gathering. Your readers will feel like they’re right in your kitchen, warm mug in hand and cookie in reach.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.

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