I’ve seen far too many recipes out there that state that it is impossible to make a proper snickerdoodle cookie without including cream of tartar. Well, I’m here to say that this is nonsense!
Cream of tartar – an acidic by-product of wine-making – adds a tangy edge to these otherwise very sweet cookies while also activating the baking soda – the only leavening added to these cookies. As it turns out, you can get the same effects by adding a different acid to the cookies and you get the same delicious snickerdoodles!
So whether you’re looking for something to make for the holidays or you simply want and easy, chewy cookie, have a look at this recipe!

How to Make Snickerdoodles Without Cream of Tartar
Snickerdoodles are not a complicated cookie to make and follow the same general process as my ginger molasses cookies or even my gingerbread.
Basically, you cream together the butter and sugar, add the eggs and then add the dry ingredients. Then it’s chill, form and bake time!

I like to start with getting my dry ingredients together. So in a medium bowl, whisk together some flour, a touch of salt and some baking soda. Go ahead and set this aside until it’s needed.
Now it’s time to cream together your butter and sugar – and some coconut oil. Traditional snickerdoodles usually call for a mixture of butter and vegetable shortening, but to modernise it, I’ve swapped coconut oil.

It doesn’t add a coconutty flavour, but if this is something you’re concerned at all about, you can use refined coconut oil and you won’t have the issue at all.
Using shortening (or coconut oil) aids in the fluffy texture of the cookies because it has no water content. This is something that you don’t necessarily get using just butter alone. This is similar to the effect that brown butter adds to my chewy sugar cookies, as browned butter has no water content, either.
So, add your white sugar and equal parts butter and coconut oil to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Using a hand mixer or a stand mixer, beat the butter, oil and sugar together on low speed just to incorporate.

Go ahead and scrape down the sides of the bowl and then increase the mixer speed to medium-high. Beat the butter and sugar until it’s very light and fluffy – roughly 3-5 minutes. It will take longer to reach the desired stage if you are using a hand mixer rather than a stand mixer.
Scrape down the sides of the bowl and then add your room temperature eggs, some vanilla extract and, the cream of tartar substitute, some apple cider vinegar.

I call for a full tablespoon to be included as it takes a fair amount for even the slightest bit of tang to shine through. Using this amount makes the cookies taste virtually the same as those made with cream of tartar.
Beat these together until well combined and very fluffy.
Then, add your dry ingredients and beat together on low speed, just until everything is incorporated. Go ahead and finish combining everything by hand in order to avoid overmixing.

Now, cover the dough with plastic and chuck it in the refrigerator to chill for at least an hour and up to three days. This allows the dough to relax and hydrate more easily and also firms it up to make it easier to portion out.
When you’re ready to bake, go ahead and preheat your oven to 180°C/350°F, line some baking sheets with parchment and mix your cinnamon sugar.

I like to add 1 tablespoon of cinnamon per 50 grams (1/4 cup) of sugar and note that you will probably have some leftover if you follow that ratio in the recipe.
Remove the dough from the fridge and using a cookie scoop or a spoon, scoop out roughly 24 2 tablespoon-sized scoops from the rough.
Roll each dough ball into a sphere with your hands before rolling it in the cinnamon sugar. Place it on the prepared baking sheet, ensuring that there is about 5cm (or 2in) of space in between each cookie.

If you don’t want to bake all of these cookies at once, the cookies can be frozen at this point. Simply place them, uncovered on the baking sheets, in the freezer and keep there until frozen solid – generally this will take a few hours.
Then, transfer the dough balls to a freezer bag or an airtight container. You can bake them directly from frozen, just add a couple of minutes to the bake time.
If you’re baking now, transfer the cookies to the oven and bake for about 10 minutes, or until they’re dry and lightly crisp around the edges but still very soft in the centre.
Move the cookies to a wire rack to cool – and then dig in and enjoy!


Snickerdoodle Cookies Without Cream of Tartar
Ingredients
- 350 g (2¾ cups) plain (all-purpose) flour
- 3 g (½ tsp) salt (see note 1)
- ½ tsp baking/bi-carb soda
- 300 g (1½ cups) sugar plus more for rolling the dough
- 100 g (8 tbsp) unsalted butter room temperature
- 100 g (½ cup) coconut oil room temperature
- 2 eggs room temperature
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions
- Add the flour, salt and baking/bi-carb soda to a medium mixing bowl. Whisk to combine and set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the sugar, butter and coconut oil. Using a hand mixer or stand mixer, beat on low speed until just combined. Scrape down the sides and increase the mixer speed to medium-high. Cream the sugar, butter and oil together until light and fluffy – about 3-5 minutes.
- Scrape down the sides of the bowl and add the eggs, apple cider vinegar and vanilla extract. Mix on medium speed until combined, smooth and homogenous.
- Add the dry ingredients and mix on low speed until just combined. Cover the bowl with plastic and move to the refrigerator to chill for at least 1 hour and up to 3 days.
- Preheat oven to 180°C/350°F. Line 2 baking sheets with parchment paper. In a small dish or ramekin, whisk together the cinnamon with 50g (¼ cup) of sugar.
- Remove the cookie dough from the refrigerator and scoop into 2 tbsp (about 25g/1oz) sized balls. Use your palms to roll each piece of dough into a spherical shape and then roll each dough ball in the cinnamon sugar. Place on the prepared baking sheets, ensuring there is at least 5cm (2in) of space between each cookie. Press lightly on each dough ball to flatten it slightly. (See note 2)
- Bake the cookies, one sheet at a time, until soft and tender in the middle and dry and lightly crisp around the edges, 8-10 minutes. Transfer to a wire rack and allow to cool completely.
Notes
- Use the weight measurement of salt rather than the volumetric measurement if at all possible. Different brands and types of salt can vary, so going by weight is going to be the most consistent option.
- At this point, the cookie dough balls can be moved, uncovered, into the freezer and frozen solid. Once frozen, transfer the balls to an airtight container or freezer bag and store in the freezer for up to 3 months. Bake from frozen, ensuring to add 2 minutes to the cook time.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
These snickerdoodles are at the same time soft, fluffy and crisp in all the right places. With an aroma of cinnamon and just the faintest of tanginess, they’re sure to become a quick sweet favourite.
Are you after a snickerdoodle recipe that doesn’t use cream of tartar? Have any questions? Let me know in the comments!
