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Introduction
I’ll never forget that chilly January afternoon when I was craving something sweet and cozy—like *really* craving it. I’d brewed a big mug of chai tea, wrapped myself in my favorite fuzzy blanket, and headed for the pantry, fully ready to bake up my go-to comfort: snickerdoodles. But when I reached for the cream of tartar, I discovered my jar was empty (again!). Cue the mini-panic.
Then I remembered a trick my mom taught me years ago: you don’t actually need cream of tartar to get that gentle tang and crackly top. It turns out, baking powder plus a dash of plain Greek yogurt can work like magic. So I rolled up my sleeves, experimented, and voilà—snickerdoodles that are just as pillowy and snappy as the classic, without a pinch of cream of tartar in sight.
Why You’ll Love This Recipe
- No cream of tartar needed—just everyday pantry staples you probably already have.
- Soft, pillowy centers with that irresistible crackly cinnamon-sugar top.
- Greek yogurt adds moisture plus a subtle tang, so no extra acid required.
- Ready in under an hour (including a quick chill—easy peasy!).
- Perfect for last-minute holiday cookie swaps or an impromptu coffee break treat.
- Scales up effortlessly if you need a double (or triple) batch.
- Allergy-friendly swaps included, so everyone can join the cookie party.
- Backed by happy home bakers in my Facebook group—trust me, they’re obsessed.
Ingredient Notes
Before you dive in, let’s chat ingredients. I like to keep things super approachable—no fancy, impossible-to-find stuff here.
- Flour: All-purpose is your friend. Spoon it into the measuring cup, then level it off with a knife for the best texture.
- Baking powder & baking soda: The dynamic duo! Baking powder replaces cream of tartar and gives a gentle lift, while a little baking soda balances the tang.
- Butter: Room temperature but not melted—think soft enough to leave a fingerprint but still holding its shape. Too warm and your cookies will spread like crazy; too cold and they won’t cream properly.
- Sugar: Granulated sugar in the dough and extra for rolling. That sparkly cinnamon-sugar coating is half the fun!
- Egg & vanilla: Always room temperature for a smooth, evenly mixed dough.
- Greek yogurt: Just a quarter cup adds tenderness, chew, and that signature tang. Full-fat is best, but non-dairy yogurt works in a pinch (vegan friends, I see you!).
Ingredients
- 2¾ cups (330 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (230 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar, plus extra for rolling
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup plain Greek yogurt (full-fat recommended)
- ¼ cup granulated sugar + 2 teaspoons ground cinnamon, for coating
Directions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper (or silicone mats)—then give them a light sprinkle of flour so the cookies don’t stick. You’ll thank me later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your no-tartar lift squad.
- Grab your stand mixer (or a large bowl and hand mixer) and beat the butter with 1½ cups sugar on medium-high for about 2 minutes, until pale and fluffy. That snowdrift color? Perfect!
- Turn the speed down to low and add the egg, vanilla, and Greek yogurt. Scrape the sides once or twice so everything blends into a dreamy dough.
- With the mixer still on low, add the flour mixture in batches. Stop mixing as soon as you don’t see any white streaks—overmixing = tough cookies, and nobody wants that.
- Cover the bowl with plastic wrap and chill the dough in the fridge for about 20 minutes (don’t skip this—you’ll get perfectly round, non-spread-out cookies).
- While the dough chills, whisk ¼ cup sugar with 2 teaspoons cinnamon in a shallow bowl—your cinnamon-sugar coat awaits!
- Use a 1½ tablespoon cookie scoop (or good old spoons) to form dough balls. Roll each one generously in the cinnamon-sugar mixture—no skimping!
- Place the coated balls about 2 inches apart on your prepared sheets. Bake for 9–11 minutes, until the edges look set but the centers are still just a touch underdone (they’ll finish as they cool).
- Let the cookies rest on the pan for 5 minutes—this helps them firm up without losing that pillowy center. Transfer to a wire rack to cool completely (or dive in warm, I won’t judge!).
Variations & Flavor Twists
- Lemon-Zest Snickerdoodles: Stir in 1 teaspoon finely grated lemon zest for a bright, citrusy pop.
- Vegan Snickerdoodles: Swap butter for vegan butter sticks, replace the egg with 3 tablespoons aquafaba, and use coconut yogurt.
- Gluten-Free: Use a 1:1 gluten-free flour blend plus 1 teaspoon xanthan gum for structure.
- Pumpkin-Spice Twist: Mix in 1 teaspoon pumpkin-pie spice and swap yogurt for ¼ cup pumpkin purée—autumn in a cookie!
- Choco-Chip Snickerdoodles: Fold in ½ cup mini chocolate chips right after incorporating the dry ingredients. Double the fun!
Storage & Reheating Tips
Store cooled snickerdoodles in an airtight container at room temperature for up to 5 days. Layer parchment paper between them so they don’t stick together (and lose their crackle!). Need longer? Freeze in a zip-top bag—either single cookies or stacks separated by parchment. To serve, thaw at room temp for about 15 minutes.
If you want to revive that just-baked freshness, pop cookies in a 300°F oven for 3–4 minutes or nuke one on low power in the microwave for 8–10 seconds. Perfectly cozy every time.
Final Thoughts
I hope these no-cream-of-tartar snickerdoodles bring a little extra warmth to your kitchen—whether you’re curled up with a book or hosting a last-minute cookie swap. They’ve become a family favorite around here, and I can’t wait to hear how you put your own spin on them. Got questions, tweaks, or a secret ingredient? Drop me a comment below—I love hearing from you! Happy baking, friends. ❤️
Snickerdoodles Without Cream Of Tartar
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder sub when you’re out of cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter room temperature (plugged drains faster!)
- 1½ cups granulated sugar plus extra for rolling
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract look for Nielsen-Massey
- ¼ cup plain Greek yogurt full-fat recommended for richness
- ¼ cup white sugar
- 2 teaspoons ground cinnamon for the classic crumbly coat
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment. A light dusting of extra flour on the sheets stops sticking.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl—this is your no-tartar lift.
- In a stand mixer, beat the butter and sugar until light and fluffy.
- Add the egg, vanilla, and Greek yogurt, mixing thoroughly.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Pop the dough in the fridge for 20 minutes to chill.
- Stir together sugar and cinnamon in a shallow dish for coating.
- Roll dough balls in cinnamon sugar, place on parchment, and bake until edges are set.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
