These snickerdoodles without cream of tartar are still just as soft and tangy as with cream of tartar. With some added dark cocoa powder, these classic cookies just got more addicting. Trust me when I say you won't be able to stop eating them!
These snickerdoodles without cream of tartar are so easy to make. I never realized how many people were in search of a substitute for cream of tartar and it's actually so easy to replace!
These cookies have all the same flavors as the classic, like the cinnamon sugar coating and super chewy texture even without the cream of tartar.
To spice them up a little bit I decided to make them with dark chocolate cocoa powder for a Mexican chocolate flavor. The centers bake SUPER gooey but with perfectly crisp edges, for what I believe to be the best snickerdoodle recipe on the planet.
This is honestly one of my favorite cookie recipes ever and I know you will love them just as much as I do!!
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highlights
- Made without cream of tartar
- Super easy to make
- The dough comes together in 10 minutes
- Ultra rich chocolate flavor
- Soft and gooey centers
- Super addicting!!
ingredient notes
- Butter- You can substitute it for salted butter, but I would leave out most of the salt.
- Egg- Make sure your egg is at room temperature before making the dough. If you forget to take it out ahead of time, place the egg in a bowl or cup and fill it with hot tap water. In 5-10 minutes your egg will be the perfect temperature.
- Cocoa powder- I recommend using a dark dutch processed cocoa powder like Guitard Dutch Cocoa.
- Lemon juice- You can replace the lemon juice with white vinegar as well.
- Flour- This recipe calls for all-purpose flour for a perfectly chewy cookie.
- Baking soda- Make sure to test the freshness every few months but sprinkling some into a cup of white vinegar to see if it foams. If you don't see any activity, replace it before baking.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipent & tools
- Kitchen scale: This is the exact scale I use and not only does it make baking quicker and easier, but your baked good will always be accurate and consistant!
- KitchenAid stand mixer: I use a 5-quart mixer but you can use any size you have.
- Rubber spatula: I love the spatulas for scraping the bowl when mixing the dough!
- Large cookie scoop: I love this sized scoop because it's perfect for making large bakery-style cookies.
- Baking tray: These cookies were baked on a stainless steel baking pan.
instructions
overview
- Make the cookie dough
- Scoop the cookies
- Bake the cookies
step by step
Step 1: In the bowl of a stand mixer, cream together the butter and dark brown sugar for 2-3 minutes until light and fluffy.
Step 2: With the mixer running on low, add the egg, vanilla, and lemon juice. Mix until combined, scraping down the sides and bottom of the bowl.
TIP- Don't over-cream the butter and sugars or the cookies will spread like pancakes!
Step 3: Add the flour, baking soda, salt, and cocoa powder to the mixing bowl.
Step 4: Mix the dries in with a rubber spatula until the dough comes together and there are no more pockets of dry flour.
TIP- Do not overmix the dough or the cookies will be tough and dense.
Step 5: Scoop the dough onto a parchment-lined baking tray and chill in the fridge for at least 45 minutes. Preheat the oven to 350 degrees F/177 C.
Step 6: Roll the cookies in the cinnamon sugar and space them out 2 inches apart on the tray. Bake for 11-13 minutes or until the middle is puffy. Let the cookies cool completely before removing them.
TIP- Don't skip chilling the dough! You can also freeze them until mainly solid, about 15-20 minutes for a quicker chill option.
expert cookie tips
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spooning it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Use room temperature butter- Allow the butter to sit out at room temperature for an hour or so until it is soft enough to hold an impression when touched with your finger.
- Use a room temperature egg- Using a cold egg will re-solidify the butter and the dough will look separated. It will bake with chunks of butter in random spots, so much sure to use a warm egg.
- Don't over mix the dough- Stop mixing the dough as soon as there are no huge pockets of flour. Over mixing the dough will result in tough, dense cookies.
- Don't over bake them- Look for a domed and puffy middle to know they are done baking. They will continue to bake on the hot tray out of the oven, so don't over bake them or your cookies will be crunchy and hard.
storage & freezing
- Room temperature: Once cool, store them in a container or bag at room temperature for 2-3 days.
- Freezer: Do not freeze the baked cookies. You can freeze the scooped dough in a freezer bag or container for up to 3 months.
- Make-ahead: Make the dough and scoop them ahead of time so they are ready when you want to bake them!
recipe notes
- Yield: This recipe yields about 9 large cookies.
- Double the recipe: I highly recommend doubling the recipe and freezing half of the dough for the next time you want some!
- Scoop size: You could bake these into mini or smaller sized cookies with a different sized scoop. Know that the baking time will be shorter and quicker since they are smaller!
- Check for doneness: You will know the cookies are done when the middles are puffy and don't look super wet. The very center of the cookie should look slightly damp, this will give you the gooey centers after they cool.
faq's
The middle of the cookie should be slightly domed and puffy when they are done baking. Chocolate cookies can be hard to tell when they're done baking, but they will continue to bake on the tray even after they're pulled out of the oven.
Either your butter was too soft, you creamed the butter and sugar together too much, or you didn't chill the cookies long enough before baking. See recipe instruction notes above.
You most likely over-baked them. Look for the domed and puffy center in the oven to know when to pull the tray out. The cookies will continue to bake on the tray even after they're pulled out.
related cookie recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Snickerdoodles
Equipment
- 4 quart stand mixing bowl
- rubber spatula
- large cookie scoop (about ¼ cup scoop)
- parchment paper
- baking tray
Ingredients
- ½ cup unsalted butter, soft at room temperature 113 grams
- 1 cup dark brown sugar, packed 180 grams
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon lemon juice
- 1 cup all-purpose flour 120 grams
- ¼ cup dark cocoa powder 18 grams
- ½ tsp baking soda
- ¼ teaspoon salt
- ⅛ cup granulate sugar, for rolling
- ¼ tsp cinnamon, for rolling
Instructions
- In the bowl of a 4 quart stand mixer, cream together the butter and dark brown sugar and cream with the paddle attachment for 2-3 minutes until light and fluffy.½ cup unsalted butter, soft at room temperature, 1 cup dark brown sugar, packed
- With the mixer running on low, add the egg, vanilla extract, and lemon juice. Mix until fully combined. Scrape down the mixing bowl.1 large egg, room temperature, 1 teaspoon vanilla extract, ¾ teaspoon lemon juice
- Add the flour, cocoa powder, salt, and baking soda to the mixing bowl and mix together with a rubber spatula until just combined.1 cup all-purpose flour, ¼ cup dark cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- On a parchment lined baking tray, scoop the cookie dough into 8 cookies with a large cookie scoop (about ¼ cup). Refrigerate the dough for at least 45 minutes.
- Meanwhile, preheat the oven to 350 degrees F/177 C.
- In a small bowl, combine the sugar and cinnamon for rolling the cookies. Roll each ball in the sugar and place it back on the baking tray. Space them about 2 inches apart. Bake the tray on the middle rack in the oven for 11-12 minutes, or until the middle is puffy.⅛ cup granulate sugar, for rolling, ¼ teaspoon cinnamon, for rolling
- Remove the tray from the oven and place on a wire cooling rack. Cool completely before enjoying.
Notes
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spooning it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Use room temperature butter- allow the butter to sit out at room temperature for an hour or so until it is soft enough to hold an impression when touched with your finger.
- Use a room temperature egg- using a cold egg will re-solidify the butter and the dough will look separated. It will bake with chunks of butter in random spots, so much sure to use a warm egg.
- Don't over mix the dough- stop mixing the dough as soon as there are no huge pockets of flour. Over mixing the dough will result in tough, dense cookies.
- Don't over bake them- look for a domed and puffy middle to know they are done baking. They will continue to bake on the hot tray out of the oven, so don't over bake them or your cookies will be crunchy and hard.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Melissa says
just when you thought snickerdoodles couldn’t get any better...these are GENIUS!!!!! I also loved that i didn’t need any cream of tartar, i always have lemons on hand!
Deon says
These are legit 🔥 absolutely delicious
cambreabakes says
I love to hear that!!!! Thanks for making them!
Abi says
These cookies were absolutely delicious. I decorated the cookies with dark chocolate and sea salt menorahs for Hanukkah and everyone loved them!
cambreabakes says
Thanks so much for trying them Abi! I loved the photo you shared on Instagram.