Snickerdoodles Without Cream Of Tartar
Who says you need cream of tartar to bake perfect cinnamon-sugar cookies? These Snickerdoodles Without Cream Of Tartar deliver that classic snappy edge and tender chew without a single pinch of cream of tartar—just good old baking powder, cozy spices, and a touch of yogurt for moisture.
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.
Notes
• Testing tip: Slightly underbake these snickerdoodles for the best chew; they firm up as they cool. • If your kitchen is humid, reduce baking powder by ¼ teaspoon to prevent over-rise. • I learned that even small changes in salt level make a big flavor difference—don’t skip it! • For extra crackle, roll the dough twice in cinnamon sugar—one heavy coat before baking, a light dusting after.
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