While snickerdoodles and sugar cookies share many basic ingredients (namely flour, sugar, and butter), cream of tartar is the key ingredient that’s absolutely necessary (in my opinion) for a true, classic snickerdoodle.

What is cream of tartar?

I had to do a little research to figure out what cream of tartar actually is. Turns out, it’s a type of acid known as tartaric acid and is a byproduct of wine production, left over a residue on the barrels used in winemaking. Who knew, right?!

When combined with baking soda, cream of tartar and baking soda work like a double-acting baking powder.

Can you make snickerdoodles without cream of tartar?

So, yes, you can make snickerdoodles without cream of tartar.

Except no, I don’t think they really count as true snickerdoodles unless there is cream of tartar in the dough. Snickerdoodles without cream of tartar are just cinnamon-sugar coated sugar cookies, in my opinion.

But, if you really want to make snickerdoodles without cream of tartar, either because you don’t have any on hand or you just don’t like the flavor it adds to snickerdoodle cookies,  you can replace BOTH the cream of tartar AND the baking soda called for in the recipe with 2 teaspoons of baking powder.

Why do they call it a snickerdoodle?

There a few ideas behind where the name “snickerdoodle” came from. Some people think it is Germany or Dutch, coming from the German word Schneckennudeln or the Dutch word snekrad, both having meanings indicating a snail-like shape or design.

But other theories claim it’s just a whimsically fun cookie name that comes from the New England tradition of coming up with creative, fanciful cookie names.

How to make snickerdoodle cookies

1. Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer for 2-3 minutes until light and fluffy.
2. Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl as needed.
3. Add flour, cream of tartar, baking soda, and salt, mixing just until combined. Use a medium-size 2-tablespoon cookie to scoop out rounded balls of dough. Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets lined with parchment paper or silpat mats.
4. Bake in a 375 degree F oven for 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked. The cookies will continue to set as they cool. Transfer to a wire rack to cool completely.
5. Store in an airtight container

Tips for the BEST Snickerdoodle Cookies Recipe

• Use the cream of tartar called for the recipe. I know I gave you a substitute above, but honestly, the cream of tartar makes the cookies chewier and gives that iconic, snickerdoodle tang.
• Don’t overbake. If you find your cookies often turn out dry or hard or flat, there’s a good chance that you may be overbaking them. I almost always intentionally underbake my cookies just a bit to make sure they stay soft, just the way I like them.
• Use real butter and room temperature eggs. It really does make a difference to this dough that you are using real butter, and I have found that cookie dough almost always has better texture when the eggs aren’t chilly straight out of the fridge.
• If you have troubles with your snickerdoodle cookies going flat, try chilling the dough for 1 hour before shaping into balls and baking. I don’t think it’s necessary for these cookies, but it doesn’t hurt and if you feel like your cookies are spreading too much, this would be my first suggestion.
• I like to scoop out all the dough with a 2-tablespoon cookie scoop before I start rolling them into balls. It just speeds up the process for me. I just scoop them onto a parchment or silpat lined baking sheet, then start rolling them into balls, then roll them into the cinnamon-sugar mixture before arranging them 2 inches apart on a baking sheet.

More Delicious Snickerdoodle Recipes that aren’t Cookies