This easy, large-batch recipe makes soft, thick, and chewy Snickerdoodle cookies without using cream of tartar and requires no chilling. Buttery, warmly spiced with cinnamon, these cookies are perfect for holidays, cookie swaps, or anytime you want a quick homemade treat.

What are Snickerdoodle Cookies?

Snickerdoodles are sugar cookies known for their soft interior, slightly crisp edges, and a classic cinnamon-sugar coating. Traditional versions often include cream of tartar, which gives a subtle tang and chew, but this recipe uses a combination of baking soda and baking powder to achieve that tender, chewy texture without the tartar.

The difference between Snickerdoodles and Sugar Cookies

Snickerdoodles and sugar cookies share many basic ingredients, but the characteristic tang and chew of snickerdoodles usually comes from cream of tartar. This recipe avoids that ingredient while keeping the familiar flavor and texture by balancing leaveners and using both white and brown sugar for moisture and depth.

Can you make Snickerdoodles without cream of tartar?

Yes. Instead of cream of tartar, this recipe relies on a mix of baking soda and baking powder to provide lift and the chewiness expected of a snickerdoodle. The result is a soft, thick cookie coated in cinnamon sugar and ready without a long wait or refrigeration.

Easy Snickerdoodle Recipe — No Chilling, No Cream of Tartar

This one-bowl recipe comes together quickly and can be mixed without a stand mixer. The dough is soft and thick and does not require chilling. Cookies bake fast — the entire process is under 30 minutes, making this an ideal last-minute dessert or holiday bake.

Tip: If you use salted butter, omit the added salt in the ingredients. The cinnamon amount in the recipe is balanced but can be adjusted to taste.

Why this recipe uses both white and brown sugar

Including brown sugar adds moisture and a subtle caramel-like flavor that complements the cinnamon coating. The combination helps produce a soft interior while the cinnamon-sugar exterior provides the classic snickerdoodle finish.

The dough should be soft and thick. If your kitchen is warm and the dough becomes too soft or oily, refrigerate for about 30 minutes until it’s easier to roll into dough balls. This recipe yields a large batch — roughly 2 dozen cookies — so you’ll have plenty to share.

Avoid overbaking: Snickerdoodles are easy to overbake. Remove them from the oven while the center still looks slightly underbaked. The best test is to touch the cookie edge: when the edge is mostly firm, the cookie is done. They continue to set as they cool.

Baking time comparisons from testing:

• 8 minutes — Mostly soft, very moist, slight chew around edges; stays soft the next day.
• 9 minutes — Soft and chewy with slightly crisp edges; slightly less soft the next day.
• 10 minutes — More chewy, firmer edges, drier than shorter bakes but still flavorful.

These cookies taste best fresh on day one. After a couple of days, warming a cookie briefly in the microwave restores some of that just-baked texture.

What do Snickerdoodles taste like?

Soft, thick, and buttery centers with slightly crisp, chewy edges. Brown sugar adds a hint of caramel; the cinnamon-sugar coating gives that warm, comforting spice that makes them irresistible.

How long will Snickerdoodles stay fresh?

Store cookies at room temperature in an airtight container for up to 5 days. Reheat briefly to refresh texture when desired.

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