These snickerdoodle cookies are made without cream of tartar and feature a soft and chewy texture with rich dark cocoa powder and crunchy cinnamon sugar. Just like classic snickerdoodles, this recipe has all the same flavors but with a dark chocolate twist.
These snickerdoodle cookies 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 when making snickerdoodles and it's actually so easy to replace.
I have to say these have become one of my favorite recipes to make for my friends and family, right next to my chocolate chip oreo cookies or my twist on a classic snickerdoodle, these cinnamon chip crunch cookies.
This snickerdoodle cookie recipe has all the same flavors as the classic you know and love, like the cinnamon sugar coating and super chewy texture, but with a rich chocolate flavor!
Jump to:
Why You'll Love This Recipe
- These snickerdoodles without cream of tartar taste the same as the classic by substituting it with lemon juice.
- The cookie dough is super easy to make and comes together in just 10 minutes.
- These cookies have an ultra rich chocolate flavor.
What You Need
Ingredient Notes and Substitutions
- Butter- this recipe calls for unsalted butter that is soft at room temperature. 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 for the richest chocolate flavor possible. My brand of preference is always Guitard Dutch Cocoa.
- Lemon juice- a cream of tartar substitute, but if you have cream of tartar you can replace the lemon juice in equal proportions.
- 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.
Expert 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.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
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.
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. Do not over mix!
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 11-12 minutes or until the middle is puffy. Let the cookies cool completely before removing.
Storage and Freezing Instructions
Once baked and cooled, store them in a container or bag at room temperature. They will stay fresh for 2-3 days if stored properly.
Do not freeze them once baked or they will not have the same soft and chewy texture.
Freeze the scooped dough balls in a freezer bag or sealed container for up to 3 months. You can bake the cookies straight from the freezer, although they will take longer than the specified time to bake.
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.
More Cookie Recipes You'll Love
- Miso Chocolate Chip Macadamia
- Chocolate Thumbprints
- Peanut Butter Oatmeal
- Espresso Chip
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!
Recipe
Snickerdoodles without Cream of Tartar
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 teaspoon baking soda
- ¼ teaspoon salt
- ⅛ cup granulate sugar, for rolling
- ¼ teaspoon 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!