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Snickerdoodle Recipe No Cream of Tartar

This recipe delivers all the cinnamon-sugar magic of the classic snickerdoodle cookie without using cream of tartar, substituting it with lemon juice and baking soda for a tangy flavor and perfect texture with soft, chewy centers and crispy edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice replaces cream of tartar
For the Cinnamon-Sugar Coating
  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Equipment

  • Large mixing bowl
  • Electric mixer or whisk
  • Medium mixing bowl
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop (optional, but helpful)
  • Shallow dish for cinnamon-sugar coating
  • Oven thermometer (recommended for accuracy)

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer for 3 to 4 minutes until light and fluffy.
  4. Beat in the egg and vanilla extract until fully combined, scraping down the bowl as needed, about 1 minute.
  5. Measure out the lemon juice and stir it directly into the baking soda until it stops fizzing. Wait about 30 seconds for the reaction to complete.
  6. Add the lemon juice and baking soda mixture to the wet ingredients and mix to combine.
  7. Add the flour mixture to the butter mixture in two additions, mixing on low speed until just combined after each addition. Do not overmix.
  8. In a shallow dish, mix together the 3 tablespoons sugar and 1 tablespoon ground cinnamon until evenly combined.
  9. Scoop dough into 1.5-tablespoon sized balls and roll each one in the cinnamon-sugar mixture until fully coated.
  10. Place the coated dough balls about 2 inches apart on prepared baking sheets.
  11. Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly underdone.
  12. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Serve warm or at room temperature. Store baked cookies in an airtight container with a slice of bread to keep them soft. Refrigerate for up to 10 days or freeze for up to 3 months. Reheat in a 300-degree oven for 5 to 8 minutes before serving.