the best snickerdoodle cookies ever (no cream of tartar, all flavor)
this is, hands down, the best snickerdoodle recipe you will ever make. the one you’ll print, save, and never stop baking. every cookie has that perfect cinnamon-sugar sparkle, crisp golden edges, and a soft, chewy center that somehow stays soft for days.
the secret two ingredients brown butter and a whisper of cardamom. they transform a classic cookie into something richer, deeper, and just a little more grown up.
and here’s the best part no cream of tartar required. no hunting through the spice cabinet, no weird ingredients. just pure, buttery perfection.
jump to section:
- why this is the best snickerdoodle recipe
- the secrets behind the magic
- how to make brown butter snickerdoodles
- tips for the perfect chewy cookie
- snickerdoodle faqs
- recipe
why this is the best snickerdoodle recipe
- incredible flavor depth: brown butter adds a toffee-like, nutty richness that regular butter just can’t match.
- gourmet spice blend: a pinch of cardamom makes the cinnamon taste more alive, more layered, more interesting.
- soft and chewy texture: these cookies hit that magic balance of crisp edges and soft, puffy centers.
- no cream of tartar: all the classic lift and chew, none of the hassle.
- never flat: the dough chills just right and bakes up thick, tender, and picture-perfect every time.
this wasn’t some lucky recipe that just worked out. it was a mission. a borderline obsessive hunt to make the perfect snickerdoodle soft, chewy, rich, and full of flavor without that annoying cream of tartar that no one ever has when they need it.
we tested everything we could find. the traditional ones had that tangy chew but required the kind of precision that kills the fun of baking.
the easy versions skipped the cream of tartar but came out bland or cake-like. we wanted a cookie that hit every note soft in the middle, crisp at the edge, easy to make, and completely addictive.
then we found julie blanner’s recipe. it used both baking soda and baking powder, a small but brilliant move. that combo gave the cookies a soft lift without turning them into dry domes.
it kept the structure tight and chewy instead of flat and sad. finally, a base that made sense.
from there we pushed it further. first came brown butter, the five-minute trick that changes everything. it smells nutty, tastes like caramel, and gives the cookies depth you don’t get from plain butter.
then we added cardamom. not a heavy hand, just a whisper that makes the cinnamon taste warmer and a little more interesting. it’s the secret flavor that keeps people guessing.
the result is the best snickerdoodle you’ll ever make. no cream of tartar, no weird ingredients, no compromises.
just a cookie that’s buttery, soft, and chewy in all the right places with that hit of cinnamon that feels both familiar and elevated. this is the one you bake once and never bother searching again.
the secrets behind the magic
secret #1: brown butter: when you cook butter until the milk solids toast, you get something golden and nutty, like liquid caramel. that’s what gives these cookies their deep, rich flavor.
it’s worth the five minutes at the stove.
secret #2: cardamom: this one’s subtle. you won’t taste it outright it just makes the cinnamon warmer and the whole cookie smell irresistible. it’s the “what is that?” ingredient that takes this from good to unforgettable.
secret #3: no cream of tartar: traditional snickerdoodles rely on cream of tartar to activate baking soda. here, we use a mix of baking soda and baking powder to achieve the same rise, without the fuss.
you still get that classic puff and chew, with even better consistency.
how to make brown butter snickerdoodles
start with the brown butter. melt unsalted butter in a pan over medium heat, swirling occasionally, until it foams and the bits at the bottom turn golden and smell nutty.
this takes about five minutes. pour it into a bowl and let it cool completely, then chill until it solidifies again. this step matters. the butter must be soft, not melted, when you cream it with sugar.
once your butter is ready, beat it with sugar until fluffy. add the egg and vanilla and mix until smooth. in another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and a pinch of cardamom.
combine the wet and dry ingredients until a soft dough forms. cover it and chill for at least thirty minutes.
mix together sugar and cinnamon in a small bowl. roll the dough into balls and coat them generously in the cinnamon sugar.
bake at 350°f for 10 to 12 minutes, just until the edges set and the centers look puffy and slightly underdone. they’ll finish baking as they cool on the pan.
tips for the perfect chewy cookie
let the brown butter chill before using. if you use it warm, the cookies will spread and turn greasy.
don’t overbake. pull them when they still look soft in the center — theyll firm up as they rest.
use a cookie scoop for evenly sized cookies that bake perfectly every time.
coat them well. the cinnamon sugar crust is part of the magic. roll them generously.
snickerdoodle faqs
how do i make snickerdoodles without cream of tartar? this recipe already solves that. the combination of baking powder and baking soda replaces cream of tartar and keeps the cookies soft and chewy.
what makes snickerdoodles soft and chewy? two things the browned butter, which adds moisture and flavor, and the slightly underbaked centers that finish cooking off the heat.
why did my snickerdoodles turn out flat? either your butter was too warm or the dough didn’t chill long enough. re-solidified butter is key to thick, chewy cookies.
can i freeze the dough? yes. scoop and roll the dough balls in cinnamon sugar, then freeze on a tray. once firm, transfer to a freezer bag and bake straight from frozen, adding one to two minutes to the bake time.
soft, chewy, rich, and buttery, these brown butter snickerdoodles are everything you love about the classic… only better. one bite, and you’ll know why this is the best snickerdoodle cookie recipe you’ll ever make.
recipe
best snickerdoodle cookies (easy, no cream of tartar)
Ingredients
Equipment
Method
- brown the butter: in a light-colored saucepan, melt the 1 cup of unsalted butter over medium heat. continue cooking, swirling the pan, as the butter foams and then subsides. in 5-8 minutes, you’ll see golden-brown specks at the bottom and it will smell nutty. immediately pour the browned butter (and all the brown bits) into a heat-proof bowl.
- chill the butter: place the bowl in the refrigerator until the butter has re-solidified to a softened, scoopable consistency (like room temperature butter). this takes about 20-30 minutes. do not skip this step.
- preheat oven & prep: preheat your oven to 350°f (175°c). line two large baking sheets with parchment paper. in a small, shallow bowl, mix the ½ cup sugar and 2 teaspoons cinnamon for the coating. set aside.
- cream butter and sugar: in a large mixing bowl, add your softened browned butter and the 1 ½ cups of granulated sugar. use an electric mixer to cream them together on medium-high speed until light and fluffy, about 2-3 minutes.
- add wet ingredients: add the room temperature egg and vanilla extract. mix on low speed until just combined.
- combine dry ingredients: in a separate, medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, 1 teaspoon of ground cinnamon, and the ½ teaspoon of ground cardamom.
- mix dough: add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. do not overmix. the dough will be thick and soft.
- chill the dough: cover the bowl and chill the dough for at least 30 minutes. this is crucial for thick, chewy cookies and prevents them from spreading flat.
- shape and roll: use a 1-tablespoon cookie scoop to portion the dough. roll each portion into a smooth ball between your hands, then roll generously in the cinnamon-sugar coating.
- bake: place the coated dough balls on the prepared baking sheet, about 2 inches apart. bake for 10-12 minutes. the cookies should be puffy and the edges just set. the centers will still look slightly soft and underdone.
- cool: let the snickerdoodles cool on the baking sheet for 5-7 minutes. this is when they “set up” and become chewy. transfer to a wire rack to cool completely.
Nutrition
nutrition disclaimer: nutrition is an estimate based on ingredients and serving size. values may vary due to substitutions, brands, and kitchen tools. when in doubt, run your own numbers.
Notes
- don’t overbake! this is the #1 secret for soft and chewy snickerdoodles. pull them from the oven when they are puffy and the centers look soft. they will finish cooking on the hot pan.
- brown butter is key: browning the butter gives these cookies their signature nutty, toffee-like flavor. you must let it cool back to a solid, softened state before creaming with the sugar.
- no cream of tartar? this recipe is designed to be an easy snickerdoodle recipe without cream of tartar. the combination of baking powder and baking soda creates the perfect “puff” and soft texture.
- storage: store cooled cookies in an airtight container at room temperature for up to 5 days. add a slice of plain bread to the container to keep them extra soft.
- freezing: freeze the rolled, un-coated dough balls on a baking sheet, then transfer to a freezer bag. when ready to bake, roll in cinnamon sugar and bake from frozen, adding 1-2 minutes to the bake time.
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davin is the researcher and photographer behind just the best, not the world’s greatest chef, just the guy who finds the world’s greatest recipes. he uses tech to compare ratings, methods, and spot patterns fast, then rolls up his sleeves to dig through the data and test the finalists if there's not a clear winner. adhd is his secret weapon: hyperfocus + data + real world tests = better meals. if you don’t want to bounce between 10 recipes for “the one,” davin’s here so you don’t have to.