Delicious classic snickerdoodle recipe that does not require cream of tartar. The result is soft cookies with a chewy texture with the outside being crunchy. You’ll love this cinnamon-y Christmas classic!
Snickerdoodle Cookies are a classic cookie. Traditional snickerdoodle recipes call for the use of cream of tartar.
This recipe for classic snickerdoodle cookies does not include cream of tartar so it’s perfect for anyone who can’t find it or doesn’t have any on hand! Normally, a good cream of tartar substitute would be lemon juice or white vinegar, but neither of those have a place in this recipe for easy snickerdoodles.
This recipe for snickerdoodles is without the use of this key ingredient and these cookies still taste great!
The perfect cookie will be a soft and chewy cookie, with a crispy edge. The cinnamon sugar topping is everything too, having you smell the cinnamon sugar mixture in your kitchen as soon as it hits the oven!
It’s easy to whip up a batch of these delicious cookies for for the holiday season, but they are great for any time of year. Snickerdoodle cookies are best served warm from the oven with ice cold milk, coffee, or hot chocolate.
How to Make this Easy Snickerdoodle Recipe
Basic Ingredients the Recipe Calls for:
- 1 and 1/2 cup sugar
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter
- 2 eggs
- 2 and 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 3 teaspoon cinnamon
For best results, your ingredients should be brought to room temperature.
Line a baking sheet with parchment paper.
In a large bowl, cream together sugar, shortening, butter and eggs in a large mixing bowl.
Slowly add in the flour to the butter mixture until it is well combined.
Be sure to scrape the sides of the bowl and the bottom of the bowl using a rubber spatula to fully incorporate the flour mixture.
In a shallow bowl, mix together the ground cinnamon and white sugar.
Using a cookie scoop, form 1 and 1/4 inch cookie dough balls, roll in the cinnamon-sugar mixture, and place on a parchment lined cookie sheet.
This chewy snickerdoodle cookie recipe will need a baking time of 8-10 minutes, until they are golden brown.
Cool the cookies for 4-5 minutes on a cooling rack.
These chewy snickerdoodles should be stored in an airtight container.
Need more cookie recipes? Try these if you want an easy recipe:
We hope you enjoy these tasty treats as much as we do!
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Snickerdoodle Cookies Recipe Without Cream of Tartar
Ingredients
- 1 and 1/2 cup sugar
- 1/2 cup vegetable shortening
- 1/2 cup margarine or butter
- 2 eggs
- 2 and 3/4 cup flour
- 1/4 cup sugar
- 3 tsp cinnamon
Instructions
- Preheat oven to 400 degrees.
- Cream together sugar, shortening, margarine/butter and eggs in a large mixing bowl.
- Slowly add in the flour until well combined.
- Form 1 and 1/4 inch balls, roll in cinnamon sugar mixture, and place on a parchment lined cookie sheet.
- Bake snickerdoodle cookies for 8-10 minutes until cookies are light brown.
- Let them sit on the sheet for 3-4 minutes then cool on wire racks.
- These snickerdoodle cookies are best to taste when warm.
Notes
These chewy snickerdoodles should be stored in an airtight container.
For best results, your ingredients should be brought to room temperature.
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Melanie Long
Saturday 3rd of April 2021
Merangue, biscuits, angel food cake, those are just off the top of my head but I know there area more recipes requiring cream of tarter.
momma lew
Saturday 3rd of April 2021
Thanks for that Melanie! I actually never use cream of tartar in my biscuits, you can check out how I make my homemade biscuits here: https://www.mommalew.com/homemade-buttermilk-biscuits/ Both mirangue and Angel Food Cake are items I haven't even come close to mastering enough to share any sort of recipe for. But back to the original recipe, snickerdoodle cookies without cream of tartar, give them a try without it, this recipe is so good!
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Dawn Conklin
Wednesday 9th of October 2019
These look delicious :) Do you think coconut oil would work as a substitute for shortening? I don't usually use shortening here. I could try it with shortening if you don't think it would make a good substitute tho. It works for most other things I make but never tried it in cookies haha! I have both refined and extra virgin - refined won't have the flavor of the coconut and handles higher heat.
momma lew
Wednesday 9th of October 2019
Honestly, I have no idea!!! I never keep shortening on hand, just around the holidays when I make cookie recipes. The shortening makes for a puffier, crispier cookie. If you decide to try it out, let me know the results!
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