Ever been stuck craving snickerdoodle cookies with cream of tartar, but every batch comes out too crunchy, flat, or just…meh? That was me last winter. I’d tried every hack, but something always seemed off—until a friend handed me her “secret family” recipe. Let’s just say, game OVER. Absolute melt-in-your-mouth softness. If you recently whipped up my baked cream cheese chicken and want something sweet to follow, these are just the thing to hit the spot. 
Snickerdoodle Ingredients and Substitutions
Alright, let’s hit the basics first. Snickerdoodles don’t need fancy stuff, but that cream of tartar is what sets them apart from every other sugar cookie on the planet. No joke. If you peek in my pantry, there’s a spice jar awkwardly labeled “secret stuff” because my kid thinks it’s actual magic.
Usually, you’ll need: flour, sugar, butter (not margarine, trust me), eggs, baking soda, cinnamon, and the aforementioned cream of tartar. Now, suppose you’re low on butter. You can swap it with margarine, but it won’t hit that dreamy flavor, honestly. Running empty on cream of tartar? Tiny squeeze of lemon juice or even baking powder works in a pinch, though it’s never quite the same. I once tried coconut oil—wild idea—result: cookies turned out crazy soft, but, well, they smelled like sunscreen.
A little sidenote—if you go gluten-free, a good 1:1 flour sub gets you pretty close. I’ve got an aunt who uses almond flour but wow, her cookies puff and fall like a soufflé at high altitude. 
How to Make Snickerdoodles
So, you’re all set with the goods. Toss your soft butter and sugar in a bowl. Get messy. Cream them together so they look nice and fluffy. Crack in the eggs (don’t drop shells in, it’s tempting in a rush). Pour in vanilla if you’re feeling “extra” today.
Mix flour, baking soda, salt, and that not-so-mysterious-now cream of tartar in a separate bowl. Dump that in the buttery stuff. Stir it just enough. Overmixing is the kiss of death here—my cookies turned into tough little hockey pucks once because I watched TV and stirred way too much.
Roll the dough into little balls. Yes, your hands will get sticky—embrace it (or wear gloves like my mom, no judgement). Roll each ball in cinnamon-sugar for that classic flavor crust.
Don’t skip chilling the dough. It helps the cookies stay thick instead of running all over the place like an overeager golden retriever. Bake 8 to 10 minutes, and let them cool a few minutes before shoveling them straight from tray to mouth. 
Why is Cream of Tartar in Snickerdoodles?
Oh, this comes up every time I bring a batch to family night. “Can you just leave that stuff out?” The answer’s—um, you could, but you’ll miss out. Cream of tartar gives snickerdoodle cookies their telltale tangy flavor and soft, thick texture. Seriously, it’s like the difference between plain mac and cheese and macaroni with that bold cheddar zing.
It reacts with the baking soda, making the cookies rise up nice and soft while stopping that metallic taste you’d get from some other leaveners. Without it, you end up with just another plain sugar cookie. Nothing wrong with those, but you’re aiming higher here, right?
Just last week, my cousin dared me to make the recipe without cream of tartar. The results? Edible. But were they snickerdoodles? Nah, more like sweet bread pancakes. So trust me—keep that cream of tartar on your grocery list.
“I never even knew what cream of tartar did until I tried this recipe. The cookies literally disappeared in minutes at our family brunch. Now my husband asks for them every weekend!” — Jess, neighbor & self-proclaimed cookie skeptic
Can I make snickerdoodles without cream of tartar?
Let’s talk about the “emergency hacks.” I’ve been there, staring down an empty little jar, wondering if it’s worth a drive to the store. Here’s the honest answer: yes, but…prepare for a compromise.
If you skip the cream of tartar, sub in 2 teaspoons baking powder for each teaspoon of baking soda and cream of tartar combo. The cookies will rise, but you’ll lose that signature tang. Not a disaster, just different! You can even use a splash of lemon juice or vinegar for a hint of acid, but don’t go wild or it’ll taste weirdly salad-y.
Oh, and if you do try a swap, let me know what you think—these little changes keep the fun in baking, right? It’s all about the kitchen experiments.
Chewy Snickerdoodle Cookies
Okay, shout-out to all those who hate dry cookies. Me too. The secret to chewy snickerdoodle cookies honestly has more to do with underbaking than anything else. Pull your cookies out when the edges are just golden, but the centers look kind of wobbly and pale. They set up beautifully as they cool.
Cream of tartar and a bit of extra brown sugar also help boost the chew-factor. My best batches barely last a day. If you want classic soft snickerdoodle cookies but chewy at the same time (is that allowed? yes!), just keep ‘em a smidge thick and underbaked.
Let me tell you, when they’re fresh from the oven and still warm, people get territorial about the last cookie. No lie.
Serving Suggestions
- Snickerdoodles are awesome with milk—the classic move, never gets old.
- Try crumbling one over vanilla ice cream for dessert mind-blowery.
- They pack up nicely for lunchboxes—almost too nicely, actually.
- Great for gifting during the holidays, tucked in a little tin with a ribbon.
Common Questions
Are snickerdoodle cookies supposed to be soft or crunchy?
They’re best soft in the center, with lightly crisp edges. If too crunchy, probably overbaked.
Can I freeze snickerdoodle cookie dough?
Absolutely! Shape the dough into balls, freeze on a tray, then stash in a bag. Bake straight from frozen—just tack on a minute or two.
Do snickerdoodle cookies stay fresh long?
They’re tastiest for up to three days if kept airtight. After that, they’re still good but might lose their chewy charm.
Why do my snickerdoodles flatten too much?
Warm dough or too much butter melts them down—always chill the dough before baking.
Can I double the snickerdoodle recipe?
Oh yeah! Just grab a bigger bowl. Your mixer might protest, but it’ll survive.
Go Bake Your Own Perfect Snickerdoodles!
So, there you have it. The not-so-secret route to the best snickerdoodle cookies with cream of tartar you’ll ever eat. With a few simple tweaks, some honest ingredients, and a splash of personal flair, your kitchen could smell like a five-star bakery in no time. If you want to dive deeper, check out The Best Snickerdoodle Recipe | Lil’ Luna or grab some inspiration from Soft & Thick Snickerdoodles – Sally’s Baking Addiction. Hit me up with your cookie drama and let’s make batch after batch till you’re a snickerdoodle master. Your friends and family won’t stop asking for ‘em—I guarantee! 
Snickerdoodle Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until fluffy.
- Beat in eggs one at a time and mix in vanilla.
- In a separate bowl, mix flour, baking soda, salt, and cream of tartar.
- Gradually stir the dry ingredients into the butter mixture until just combined; do not overmix.
- Roll the dough into small balls.
- Combine sugar and cinnamon in a small bowl, and roll each ball in the mixture.
- Chill the dough balls for at least 30 minutes to help them hold their shape.
- Place the dough balls on a baking sheet and bake in the preheated oven for 8-10 minutes.
- Remove from the oven when the edges are golden and the centers are slightly wobbly.
- Allow the cookies to cool for a few minutes on the tray before transferring them to a wire rack.