Snickerdoodles Without Cream of Tartar

Snickerdoodles without Cream of Tartar piled on top of each other filling the entire frame.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Snickerdoodles without Cream of Tartar have all that classic snickerdoodle taste without the acidic hit of cream of tartar. This recipe is made with simple ingredients and relies on cream cheese for a hint 'tang'. Best of all they're made in one bowl, are no-chill, and bake in 10 minutes!


Units Scale
  • 1/2 cup softened butter
  • 2 ounces softened cream cheese
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Cinnamon Sugar Coating:

  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon


  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
  2. In a large mixing bowl, cream the softened butter and cream cheese together until smooth
  3. Add the sugar, egg, and vanilla extract into the butter mixture and beat on high speed until pale and creamy
  4. Next, add the flour, baking soda, baking powder, and salt into the wet ingredients and mix on low speed until just combined and there are no traces of flour
  5. Use a 2 tablespoon cookie scoop to divide the snickerdoodle dough into 18 equal portions, and use your hands to roll them into balls
  6. In a small bowl, combine the sugar and cinnamon for the coating
  7. Roll each cookie dough ball in the cinnamon sugar, then set them 2 inches apart on your prepared baking sheet
  8. Bake for 8-10 minutes, or until the edges are just turning golden brown
  9. Carefully pull the cookies out of the oven and let cool on the tray for 10 minutes before transferring to a wire rack to cool completely


  • Use room temperature ingredients for best results
  • Don't overmix the cookie dough
  • Use a cookie scoop to get even sized cookies
  • The dough is a little sticky, so wet your hands a bit to help with the rolling
  • Don't overbake, cookies are finished once the edges begin to turn golden brown
  • Store leftovers in an airtight container at room temperature for up to 4 days