A snickerdoodle recipe without cream of tarter? What sorcery is this?

I know, all the real food bloggers out there will argue with me that the cream of tarter is what makes it a snickerdoodle vs. just another sugar cookie rolled in cinna-sugar, but I’m not a food blogger and I don’t care about the technical terms. But you know what I CAN do? Make a real mean, delicious, crunchy yet soft and chewy snickerdoodle cookie.

It’s literally the best thing ever. If you’re into snickerdoodles, this recipe is for you.

If you’re like me and don’t just have a random ingredient like cream of tarter hanging out around the pantry, this recipe is for you.

If you like things that are delicious, this recipe is for you.

Enough of the fun talk… let’s dig in. Here is my favorite snickerdoodle recipe without cream of tarter.


  • 3 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder (if you live in high elevation areas. If you live in lower elevation, you could nix this.)
  • 1 tsp. salt
  • 1 cup butter (softened)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 Tbsp. lemon juice
  • 1/2 cup sugar + 1 Tbsp. cinnamon mixed


First, preheat the oven to 375. Thou shalt not forget to preheat the oven.

Round up your flour (totally spelled it flower first, oops.), baking soda, baking powder, and salt and mix them together in a bowl. Set aside.

Cream together your butter and sugar until well blended. Then add your eggs, vanilla, and lemon juice. Blend until well blended.

Add in your dry ingredients to the wet ingredients…. slowly. You don’t want to clean more of a mess than you already have to, right? Beat until combined.

Roll out small balls of dough, I prefer just smaller than or around the 1″ size. Roll the ball through cinnamon+sugar mixture and then place on a parchment-lined pan. (If you don’t have parchment it’s fine, I just think it’s a saver when cleaning!)

Over the top of all of the cookies, I like to sprinkle a little extra cinna-sugar so it has a little bit extra crunch!

Bake for about 6-8 minutes. I prefer slightly chewier cookies, so I always tend to pull out my cookies when they look like they might questionably be done, then I let them sit on the pan and finish cooking as they cool. If you prefer more crunchy, leave them in until you see the tops barely (and I mean barely!) turning golden. Let them cool off on the pan and they’ll have the perfect crunch!

Voila! The perfect snickerdoodle, and special shopping trip to buy that cream of tarter was needed. WINNING.

XXOO Sunny